This is from Cooks Country TV website and is a free recipe.
The show was on PBS not long ago, and it looked great.
I've tried it, and this is the only way to do fried chicken, IMHO.
Posted as a reply to the recipes wanted section. I hope I am doing this right.
Extra-Spicy, Extra-Crunchy Fried Chicken
Keeping the oil at the correct temperature is essential to producing crunchy fried chicken that is neither too brown nor too greasy. Use a candy/deep-fry thermometer to check the temperature of the oil before you add the chicken (see related testing). If you cannot find a chicken that weighs 3 1/2 pounds or less, or if you don't have a pan that is 11 inches in diameter, you will have to fry the chicken in two batches. Follow the recipe, frying the chicken four pieces at a time and keeping the first batch warm in a 200-degree oven while the second batch is cooking. If you want to produce a slightly healthier version of this recipe, you can remove the skin from the chicken before soaking it in the buttermilk. The chicken will be slightly less crunchy.
Serves 4.
Ingredients
2 cups buttermilk plus 6 additional tablespoons
2 tablespoons table salt
4 tablespoons hot pepper sauce (such as Tabasco)
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock
3 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons cayenne pepper
1/2 teaspoon ground black pepper
2 teaspoons chili powder
4 - 5 cups vegetable shortening or peanut oil
Instructions
1. Whisk together 2 cups buttermilk, salt, and hot pepper sauce in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or it will become too salty.)
2. Whisk flour, baking powder, cayenne pepper, pepper, and chili powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.
3. Working in batches of two, drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet.
4. Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch oven with 11-inch diameter over medium-high heat until it reaches 375 degrees. Place chicken pieces, skin-side down, in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. (At this point, oil should be about 300 degrees. Adjust burner, if necessary, to regulate temperature of oil.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. (At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature of about 315 degrees.) Using tongs, transfer chicken to plate lined with paper towels; let stand for
5 minutes to drain. Serve.
Extra-Spicy, Extra-Crunchy Fried Chicken
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- Jarhead
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Extra-Spicy, Extra-Crunchy Fried Chicken
"Gunny"
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FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
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- Papa Tom
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Re: Extra-Spicy, Extra-Crunchy Fried Chicken
Thanks JH this sounds like a winner...
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- OldUsedParts
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Re: Extra-Spicy, Extra-Crunchy Fried Chicken
Sounds like my kinda bird - - -
that baking soda is where the crunchy comes from and
I use it in my fried shrimp dredge also.
that baking soda is where the crunchy comes from and
I use it in my fried shrimp dredge also.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Extra-Spicy, Extra-Crunchy Fried Chicken
JH that is very close to the way I do chicken except I use S/R flour and no chili powder. Good Yard bird I guarantee it.
Never met a cow I didn't like with a little salt and pepper.
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Re: Extra-Spicy, Extra-Crunchy Fried Chicken
Thanks Tom, but it's to hot do it in the kitchen. Break out the side burner or fish cooker.
OldUsedParts Baking Soda? Where?
I'll have to try it on shrimp. Sounds good. Thanks.
BluDawg, we know good eatin' when we see it! Pair that up with some Yukon Gold mashed taters (skin on) and gravy, Texas Roadhouse green beans and fresh corn on the cob. Now that's livin' D*mn, now I gotta go back to the store, I'm hungry.
Yeah, you could lose the Baking Powder with SR Flour. What? No heat?
OldUsedParts Baking Soda? Where?
I'll have to try it on shrimp. Sounds good. Thanks.
BluDawg, we know good eatin' when we see it! Pair that up with some Yukon Gold mashed taters (skin on) and gravy, Texas Roadhouse green beans and fresh corn on the cob. Now that's livin' D*mn, now I gotta go back to the store, I'm hungry.
Yeah, you could lose the Baking Powder with SR Flour. What? No heat?
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- OldUsedParts
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Re: Extra-Spicy, Extra-Crunchy Fried Chicken
Jarhead, I mix together a tblsp of baking soda, a tblsp of vinegar, one egg and a small can of evaporated milk in a bowl and then soak my shrimp in that mix for a couple of hours before taking them out and rolling them in a 50/50 wheat flour and corn flour mixture. Then I fry in hot canola oil until light golden brown. It's just me and the Wiffy so and I only fry up 14 to 18 shrimp so you might want to increase the dredge quanities to fit your crew. Let me know how it works for you.
(this comes from Pat Huval of Henderson, Louisiana)
(this comes from Pat Huval of Henderson, Louisiana)
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Extra-Spicy, Extra-Crunchy Fried Chicken
Thank you Sir. I'll give that a shot on my next batch of shrimp. Sounds good. Better than Beer Batter?
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- OldUsedParts
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Re: Extra-Spicy, Extra-Crunchy Fried Chicken
Gotta be honest, I've never done beer batter except in biscuits.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Extra-Spicy, Extra-Crunchy Fried Chicken
OldUsedParts wrote:Gotta be honest, I've never done beer batter except in biscuits.
6 eggs, 1 beer, 2 t. salt, 1 C flour, 1 C Cornmeal and ground Chipotle Pepper to taste.
It'll do about 5# of fillets.
I'll PM or post the recipe for you, if you want it.
"Gunny"
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
- OldUsedParts
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Re: Extra-Spicy, Extra-Crunchy Fried Chicken
Good idea - - - just PM it to me if you don't mind !
and thanks,
OUP
and thanks,
OUP
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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