start:knowledge:essential:recipes:fried_chicken
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| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| start:knowledge:essential:recipes:fried_chicken [2025/06/22 20:18] – ↷ Links adapted because of a move operation florian | start:knowledge:essential:recipes:fried_chicken [2025/08/12 13:50] (current) – florian | ||
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| ====== Fried Chicken ====== | ====== Fried Chicken ====== | ||
| - | <WRAP left round box 100%> | + | |
| ===== Ingredients ===== | ===== Ingredients ===== | ||
| **General** | **General** | ||
| Line 21: | Line 21: | ||
| * 1 teaspoon dried basil | * 1 teaspoon dried basil | ||
| * 1 teaspoon cayenne pepper | * 1 teaspoon cayenne pepper | ||
| - | </ | ||
| - | <WRAP center round box 100%> | + | \\ |
| ===== Instructions ===== | ===== Instructions ===== | ||
| * In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours. | * In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours. | ||
| - | * When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees. | + | * When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 180 degrees. |
| * Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly. | * Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly. | ||
| * Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess. | * Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess. | ||
| * Place the breaded chicken into the 180°C oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 180°C as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 75°C. You can also place the chicken on a greased pan and bake in a preheated 200°C oven for 19 to 24 minutes until thoroughly cooked. | * Place the breaded chicken into the 180°C oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 180°C as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 75°C. You can also place the chicken on a greased pan and bake in a preheated 200°C oven for 19 to 24 minutes until thoroughly cooked. | ||
| * Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving. | * Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving. | ||
| - | </ | + | |
| + | \\ | ||
| Source: [[https:// | Source: [[https:// | ||
start/knowledge/essential/recipes/fried_chicken.1750616338.txt.gz · Last modified: by florian
