Watch Video. Prep 10 min Total 45 min Servings 6. Ready to Make? To start a perfect chicken recipe, start with pantry staples like flour and spices to fresh chicken--but no need to use a deep fryer. A sturdy skillet is all it takes to make this juicy, crispy pan-fried chicken. You can prep it in just 10 minutes and be ready to eat in under an hour.
By Betty Crocker Kitchens. Be sure to make time for cooking, use thermometers for oil and chicken pieces. You should end up with a dish they'll be begging for again!
Bordeaux, France. Ingredients 4 Servings 2 tablespoons kosher salt, divided. Peanut oil for frying. Preparation Step 1 Whisk 1 Tbsp. Step 2 Let chicken stand covered at room temperature for 1 hour. Step 4 Working with 1 piece at a time use 1 hand for wet ingredients and the other for dry ingredients , dip chicken in buttermilk mixture, allowing excess to drip back into bowl.
Step 5 Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack. Step 6 Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving. Leave a Review Tell us what you think. Set up a "dredging station" to minimize mess and make cleanup easy.
Put your ingredients and mixtures into large shallow bowls or baking dishes. This dry-wet-dry method helps the ingredients stick to the chicken pieces. Have one "wet hand" and one "dry hand" -- and use your "wet" hand to transfer chicken from the wet mixture to the coating bowl. Place the coated chicken on the parchment- or wax paper-lined baking sheet.
Before easing the coated chicken pieces into hot fat, allow them to rest, which will give the coating a chance to adhere. Do this step in the refrigerator if you won't be frying the chicken within half an hour. Allow the cold chicken to come to room temperature before frying or the oil temperature will drop and the chicken will cook unevenly and the coating won't get crispy.
Battering Up Fried Chicken with 3 bowls. To get truly golden-brown and crispy chicken, use a cast iron skillet. You can't beat a heavy cast iron pan for even heat distribution and reliable frying. A heavy-bottomed Dutch oven also works great.
Choose oils with a high smoke point : vegetable shortening, lard, and peanut oil are all good choices. The fat should be about one inch deep in the skillet, coming about halfway up the food. Get the fat good and hot before adding the chicken. The fried chicken oil temperature should be about degrees F degrees C.
Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters.
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