Grandpa’s Fried Chicken

Create Chicken Marinate

  • 2 C low fat buttermilk
  • 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 1 bay leaf
  • 1 tsp ground garlic
  • 1 tsp cayenne pepper
  • 1 tsp dry mustard
  • 1 tsp black pepper
  • 1/4 C honey
  • 1/4 C slivered onion or shallot
  • 2 dashes Tabasco sauce

Pallard chicken between two plastic sheets spritzed with water
Marinate chicken breasts overnight in buttermilk mixture

When ready to drain, dredge and fry

  1. Mix together dredge in a large bowl or a bag:  1/2 C AP flour, 1/2 C crushed corn flakes or Special K cereal, 1 tsp salt, 1 TBL confectioner sugar, 1 tsp baking powder, 3/4 C cornstarch, 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  2. Whisk together
  3. Drain chicken well and pat dry.
  4. Dip into a bowl with plain flour
  5. Dip into mixture of 2 egg whites and 1 TBL water
  6. Put into flour mixture, pressing the dredge into the chicken.
  7. Put onto baking tray (skin side up) and let rest an hour in the refrigerator
  8. Heat Canola to 365° in cast iron
  9. DO NOT put too much chicken in the oil. Keep temp between 350° and 365°  – Let temperature recover before adding more chicken.
  10. Flip about every 4-5 minutes . Fry till golden brown – total about 12-18 minutes (larger pieces take longer)
  11. Drain 10 seconds PER SIDE on clean newspaper or paper towel and sprinkle with salt while still hot
  12. Move to wire rack to finish draining
  13. For extra crunch, let cool, then return to fry pan for an extra four minutes.

CHICKEN DIP

Here is an option if you like spicy wet fried chicken.

  1. Combine 1 C Franks Red Hot Cayenne Pepper Sauce, 1/4 C Worcestershire Sauce, 1/4 C peanut oil, 2 TBL molasses, 1 TBL apple cider vinegar
  2. Heat in microwave for 60 seconds
  3. Roll the chicken in the sauce and set each piece aside on a serving plate

Here is another fun option that went over well with our grand kids

Fried Chicken on a Stick:  Mostly the same as above, but fry the chicken in pieces, then thread the chicken pieces on skewers with tomato, chunks of iceberg lettuce, and pieces of cheese. 

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REVAMP

Deep Fried Chicken

Broiler/Fryer chicken – Free Range – Whole chickens keep longer than pieces

  • Piece your chicken
    • Grab a wing, pull from the body, and cut between the joint
    • Trim the legs at the depression, flip, and pop the socket
    • Separate the thigh and the drumstick at the joint
    • Cut the breast just on side of the keel to the ribs, and peel the breast off the ribs – Repeat on other side
  • Put chicken on a rack and sprinkle both sides with GTP
  • Let rest in refrigerator uncovered on the counter for 4-16 hours minutes
  • Next day put 2 C AP flour in large mixing bowl and add 1 TBL GTP and 2 TBL cornstarch
  • In another bowl add 1 beaten egg and 1 C buttermilk and 1 TBL sumac
  • Dip your chicken in the egg, then in the flour, then put on a greased rack
  • Put 1 QT peanut oil in a heavy baking pan
  • Heat oil to 350
  • Fry for about 12-14 minutes
  • Internal temp about 155-160º or AS SOON as bubbles stop
  • Put onto rack to drain
  • Dark meat will hold longer than breast meat

 

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