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!!!