than Yankee it
You make brine and season it anyway you like. There are many recipes for it on line. It is vasically salt, water and spices.
well-seasoned excess, dip
Fried Chicken 157On Fri 22 Jul 2005 09:47:38a, Judith Umbria wrote in uk.food+drink.misc: I sometimes add a dash of cayenne...
Wayne has covered this, but I usually go by instinct.
up
I cook until brown! However long thar is... I also cut breasts in half before soaking and breading.
Also do you turn the chicken often? Once.
I try to keep the oil at a constant temperature other than the drop from adding cool food to it.
And the chicken always has to go in the oven to finish cooking, but our butcher
Ideally this is a top of stove only procedure-- ovens didn't exist when fried chicken started out and it is horrifically hot and humid in the deep south. I was told to cut the breast in two to make the servings more even. The breast isn't IMO the best part to fry. I prefer the thigh. Chickens are MUCH bigger these days. A perfect frying chicken used to be about 2 to 2.5 pounds and breasts were not bred to be huge. Now they are larger and chestier and it often doesn't cook through in the oil, although I think mine cooks longer than the 7 minutes Wayne mentions. Putting it in the oven to finish definitely makes it oilier when done than getting the chicken straight out of the fat and onto kitchen paper.
Beware of TescoOh my god. Tesco want to track what their customers buy! How could they! Oh the humanity! -- Remember that you are an Englishman, and have consequently won first prize in the...
It is certainly possible to make fried chicken with no packets! While I live in Italy now, I pbutted 40 years of my life in the South of the US. Two years ago I made fried chicken for 50 here for Independence Day celebration. It was well received, but the big hit was a honey-mustard sauce I served with it that I found by googling for a recipe that used Captain Crunch cereal to make a fried chicken fingers. The recipe made quarts of sauce, but it kept well.
