How to Make Fried Chicken

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7/28/2019 How to Make Fried Chicken http://slidepdf.com/reader/full/how-to-make-fried-chicken 1/27 How to Make Fried Chicken Here’s our basic method for preparing fried chicken, how to avoid common mistakes when making fried chicken, and how to cut a chicken for frying. SIX STEPS TO PERFECT FRIED CHICKEN Most fried chicken recipes follow this basic sequence of steps. 1. CUT INTO SIMILAR-SIZED PIECES Cut breasts in half crosswise, and separate leg quarters into drumsticks and thighs so that all the pieces will cook at the same rate. 2. SUBMERGE IN BRINE Mix 2 quarts water, 1/2 cup table salt, and 1/2 cup sugar (for 4 pounds of chicken parts). Soak the chicken 30 minutes to 1 hour; any longer can cause the meat to be too salty.

Transcript of How to Make Fried Chicken

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How to Make Fried Chicken

Here’s our basic method for preparing fried chicken, how to avoid common mistakes when making

fried chicken, and how to cut a chicken for frying.

SIX STEPS TO PERFECT FRIED CHICKEN 

Most fried chicken recipes follow this basic sequence of steps.

• 1. CUT INTO SIMILAR-SIZED PIECES

Cut breasts in half crosswise, and separate leg quarters into drumsticks and thighs so that all the

pieces will cook at the same rate.

• 2. SUBMERGE IN BRINE

Mix 2 quarts water, 1/2 cup table salt, and 1/2 cup sugar (for 4 pounds of chicken parts). Soak the

chicken 30 minutes to 1 hour; any longer can cause the meat to be too salty.

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• 3. DREDGE AND REST

Season 2 cups flour (for 4 pounds of parts) with salt and pepper. Dredge the chicken in flour,

shaking off the excess. Rest the dredged chicken on a wire rack for at least 10 minutes.

• 4. KEEP OIL AT PROPER TEMP

Fill the pot about halfway with oil and heat to 350 to 375 degrees. When you add the chicken, the

temperature will drop. Keep it at 300 to 325 degrees while the chicken fries.

• 5. FRY IN BATCHES

Fry half a chicken's worth of parts at a time in a Dutch oven or other heavy pot. Batch cooking

keeps the temperature steady and minimizes dangerous and messy splatter.

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• 6. KEEP WARM IN OVEN

When the first batch of chicken is fried, transfer it to a wire rack set over a baking sheet, and place

it in a 200-degree oven to drain and keep warm while you fry the next batch.

CUTTING UP A WHOLE CHICKEN 

• STEP 1

Using a chef's knife, cut off the legs, one at a time, by severing the joint between the leg and the

body.

 

• STEP 2

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Cut each leg into 2 pieces—the drumstick and the thigh—by slicing through the joint that connects

them. Your knife should glide right through the joint—if you hit something hard, you're not cutting

through the joint.

• STEP 3

Flip the chicken over and remove the wings by slicing through each wing joint.

STEP 4

Turn the chicken (now without its legs and wings) on its side and, using scissors, remove the back

from the chicken breast. (The back can be saved for stock, if desired.)

 

• STEP 5

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Flip the breast skin-side down and, using a chef's knife, cut it in half through the breast plate

(marked by a thin white line of cartilage).

 

COMMON MISTAKES WHEN MAKING FRIED CHICKEN 

Making good fried chicken is easy, as long as you avoid these pitfalls.

• GREASY FRIED CHICKEN

Blame it on cold oil. Don’t forget to monitor the oil temperature, and adjust the burner accordingly

as you fry. When you add cold chicken to hot oil, it doesn’t take a rocket scientist to figure out what

happens: The oil temperature drops. Also, no crowding: Lots of cold chicken just exacerbates the

problem.

• UNDERCOOKED FRIED CHICKEN

Blame it on scorching hot oil and/or unevenly sized pieces. If you fry chicken parts straight from the

package, the big ones, say the breasts, don’t have time to cook through by the time the legs are

done: Cut pieces down to size. Also, don’t overheat the oil. Scorching oil causes the same problem.

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• BLOTCHY FRIED CHICKEN

Blame it on lack of patience. If you fry the chicken immediately after dredging, the coating tends to

peel off. While the oil heats, let the dredged chicken rest on a wire cooling rack for at least 10

minutes. The resting time helps the coating stick. You can’t call it fried chicken without the crispy

skin.

Calzone

Olive oil

1/2 yellow onion, thinly sliced

Pinch of salt

1/2 cup butternut squash, cubed

1/2 cup broccolini, trimmed

1/2 cup cremini mushrooms, sliced

1 garlic cloves, minced

1 – 12-ounce prepared pizza dough (I used this recipe!)

3 tablespoons jarred marinara sauce

1 – 4-ounce mozzarella ball (low-moisture-not water packed!)

In a medium skillet, heat olive oil over medium heat. Add thinly sliced onions and pinch of

salt. Cook onions for 30 minutes, or until onions are browned and caramelized.

While the onions are cooking, pre-heat oven to 400F. Place cubed butternut squash on a

baking sheet and toss with a teaspoon of olive oil and sprinkle with salt and pepper. Roast

for 15 minutes, or until soft. Remove and set aside.

When onions are caramelized, add broccolini and cremini mushrooms and sauteé for 5-10

minutes. Add garlic to the top and cook just until fragrant.

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Lightly flour your work surface and roll out pizza dough to a 1/8-inch thick circle. Transfer

pizza dough to a piece of parchment. Add the tomato sauce to one half. Top with

broccolini/mixture. Add the butternut squash and then finish it off with a few slices of

mozzarella.

Fold dough in half, over filling, and crimp as desired to seal. Transfer parchment with calzone

to a baking sheet. Using a knife, slice a hole in the top. This will allow steam to escape as it

bakes. Place it in the oven and cook until dough is puffed up and golden brown, 15-20

minutes.

Better-Than-Crack Brownies

1 batch brownies (boxed mix or oooey gooey brownies)

1/2 cup salted peanuts (if don’t have salted, add sea salt)

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking

dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6

minutes more.

 While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir

in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

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Baked Egg Boats

Makes 4

Ingredients:

4 demi sourdough baguettes

5 eggs

1/3 cup heavy cream

4 ounces pancetta, finely chopped and fried until crisp

3 ounces gruyere cheese, grated

2 green onions, thinly sliced

salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F.

2. Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the

bottom. Partially unstuff the baguettes. Set aside.

3. Place the eggs and cream into a mixing bowl and lightly beat together. Whisk inthe remaining ingredients and lightly season with salt and pepper.

4. Divide and pour the mixture into each baguette boat and place onto a baking

sheet.

5. Bake for 20 to 25 minutes or until golden brown, puffed and set in the center.

Season with salt and pepper.

6. Allow to cool for about 5 minutes, cut and serve.

Cookie dough truffles

1/2 cup softened salted butter

3/4 cup light brown sugar

1 tsp vanilla

1 (14oz) can of sweetened condensed milk

2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a

great substitute for flout-whatever flout is. Hmmm!

1/2 cup mini chocolate chips

So easy:

combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk.Add the flour and chocolate chips.

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Now, you may be able to form this into balls at this point. I however, could not- Ithink it’s the summertime in Florida problem. That’s why we have refrigerators.Chill your dough if you need to. Maybe a half hour. Roll into walnut sized balls.Place balls in the freezer for 2hrs.

Melt 12 oz chocolate chips with 1 tbs shortening or butter. To melt, place in a

microwave at 25 second intervals, stirring between each. Be careful- overheatedchocolate can seize up. Just get it till it’s starting to melt and stir away, thechocolate will continue to melt and smooth out. My little tip. I have ruined a lot of chocolate in my days.

Now, you can dip the balls using a spoon- or fill pastry bags with the meltedchocolate and drizzle. You don’t have pastry bags? Okay, in this instance aplastic bag should work. But, next time you see some of those disposable pastry

bags…get them. They are so worth it. So, drizzle or dip and store these babiesin the fridge. Unless you live in an igloo. But- I don’t think igloos have internet, dothey? I have never seen an igloo in real life. Do they still exist? Hmmm… I needto google that.

Baked French Fries 

Save Print

Prep time10 mins

Cook time45 mins

Total time55 mins

 Author: Erin Alderson

Recipe type: Side Dishes

Serves: 2

Ingredients• 1 large Potato

1 tablespoon olive oil• 1 tablespoon garlic

• 1 teaspoon black pepper 

• 1 tablespoon oregano

• 1 teaspoon mustard powder 

• 1 teaspoon parsley

• salt to taste

Instructions1. Preheat oven to 425˚.

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2. Before cutting potato, rinse well under water. From there, cut the ends off the potato, stand up on

end, and cut slices from the potato that are ¼” thick (depending on how thick you want your fries- cut

accordingly) Take slices and cut fries out of the potato-using ¼ ” as the measurement.

3. Once all fries are cut, place in medium bowl and add the remaining ingredients, tossing until every

 piece is covered. Spread out onto a baking sheet covered in parchment paper. Bake for 25 minutes,flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total.) Make sure to

not over crowed the pan- this is result in uneven baking.

Homemade French FriesBy er in On March 6 , 2010 · 43 love ly responses

Why there is no need to purchase pre-made fries in the freezer aisle – in pictures

and rhyme:

One potato (find a potato)

 Two potato (cut the ends off)

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 Three potato (cut slices)

Four (cut fries from slices)

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Five potato (Toss in herbs and olive oil)

Six potato (Bake)

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Seven potato (Eat!)

More! (Eat More!)

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Makeover Chocolate Mint Layer Cake Recipe

 Ingredients

Savings in Cincinnati, OH 45224 Change Zip• 1/4 cup butter, softened

• 1-1/4 cups sugar

• 2 eggs

• 1 container (2-1/4 ounces) prune baby food

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 3/4 cup cake flour

• 1/2 cup baking cocoa

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1-1/4 cups buttermilk

• FILLING:

• 1 cup heavy whipping cream

• 3 tablespoons confectioners' sugar

• 1/8 teaspoon mint extract

• 3 to 4 drops green food coloring, optional

• ICING:

• 1 cup (6 ounces) semisweet chocolate chips, melted and cooled

• 2/3 cup fat-free sour cream

• 1 teaspoon vanilla extract

 Directions• Line two 9-in. round baking pans with waxed paper. Coat pans with cooking

spray and sprinkle with flour; set aside.

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add

eggs, one at a time, beating well after each addition. Beat in baby food and

vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixturealternately with buttermilk.

• Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick

inserted near the center comes out clean. Cool for 10 minutes before removing

from pans to wire racks to cool completely.

• For filling, in a small bowl, beat the cream until it begins to thicken. Add

confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloringif desired. Place one cake layer on a serving plate; spread with filling. Top with

second cake layer.

• For icing, in a small bowl, combine the cooled chocolate, sour cream and

vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours beforeserving. Yield: 16 servings.

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Strawberry No-Churn homemade ice creamJanuary 15, 2011 The Wanna Be Country Girl

 This ice cream recipe has only four ingredients, takes less than 10

minutes to make, and will leave you wanting more every time.

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Grab 5 fresh strawberries. You can use any fruit you like, or add 1

teaspoon vanilla extract and top with hot fudge.

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Wash and slice the fruit, then put it in a food processor.

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Add 1 tablespoon of sugar and pulse until the fruit is pureed.

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Add the pureed fruit to a large mixing bowl.

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Add 1 cup plus 2 tablespoons of powdered (confectioner’s) sugar to the

fruit.

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Followed by 2-1/2 cups of heavy whipping cream. That’s it! How easy is

that?

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No need to mess up the big standing mixer for this. The hand-held

mixer is perfect. Mix until soft peaks start to form. You want it to stay

loose enough to pour easily.

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 That’s a soft peak, just able to hold its shape. If you whip much past

this point you’ll have whipped cream, although delicious……..not what

we were going for today.

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Pour this wonderful concoction into a covered container and into the

freeze for 3-5 hours. If you’re in a hurry take it out after about 2 hours

and scrape the firm ice-cream from the sides and mix it by hand with a

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spoon into the softer ice-cream in the center. Then back into the

freezer until set .

I made some pecan shortbread to serve with the ice-cream…….or was

it the other way around? Oh well, both were a real hit. I’ll share the

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shortbread recipe very soon. I’ve got a cake dome full of it in my

kitchen, and it’s going to take the jaws of life to get me away from it.

Enjoy!!!