fried chicken recipe needed

Okeejohn

I have panko bread crumbs. Any recipe ideas for fried-like chicken using the panko bread crumbs? What is the best chicken to use...thighs, breasts, legs?

Okeejohn

Unknown

i like unfried chicken


http://www.wessb.com/Cooks/chick/unfried_chicken.htm


hard to beat

Gunnar

Only made it once, but I agree. I didn't paste it in word like i usually do. Thanks, I needed the link again too.

Unknown

this recipe is the bomb. i like to use thighs and drums 'cause that's what i like, but it's all good with this recipe.

btw, as you can tell it doesn't call for the panko, but frankly the panko makes some bitchin halibut fish and chips.

Fried Chicken

1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used.
Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with
salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to
the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers.
The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the
pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the
chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay
it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat
with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon
wedges.

JalopyBob

Experiment a little with some of the Tempura Fried Halibut batter recipes. The tempura batter is made with rice flower. Then deep fry in peanut oil.

Shilomare

Here is another option for "fried chicken" on the Egg..


I have enjoyed watching our grandchildren "crunching" the wings....

Thanks Chris for a simple and tasty recipe..

http://www.dizzypigbbq.com/recipesWings.html