Chicken with home-made dirty rice. I was feeling my inner Bojangles. |
Fried chicken. I love it. It's probably one of the most popular meals in North America. Everyone has their own recipes and methods for making it, and they all stand by it. My recipe? It's taken a long time to get it to the way it comes out now - crispy, juicy, and deep with flavor. I also use a deep fryer at 375°. You may prefer to use a pan or air fryer. This will work with a pan (preferably cast iron) but you will probably have to finish it in the oven. Never tried an air fryer, but because it's double dredged, not sure how it'll turn out. If it works for you, let me know.
Are all the ingredients conventional? No.But they all work together. I'm sure you will agree.
You will need (for a club pack of chicken parts or one prepared bird):
First dredge:
1/2 cup flour
1/2 cup cornstarch
1 tbsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1/2 tsp. paprika
Wash:
1-2 eggs
1 cup milk
1/4 cup water
Primary dredge:
1 1/2 cups flour
1/2 cup biscuit (such as Bisquick) mix
1/2 cup cornstarch
3 tsp. seasoned salt
1 tbsp. sugar
1 tbsp. garlic powder
1 tbsp. onion powder
2 tsp. smoked paprika (or regular paprika, if you don't have smoked)
2 tsp. Italian seasoning
1 tsp. thyme
1 tsp. crushed rosemary (mortar and pestle or spice grinder will work)
1/2 tsp. baking soda
1 packet onion soup mix
1 tbsp. either Montreal Chicken seasoning or Spicy Pepper Medley
1 tsp. or to taste cayenne* - optional
For frying - canola oil
(*if you're looking for a flavor something like Bojangles or Popeye's.)
Dredges and wash lined up assembly line style. |
The ol' beast... oil is heating up. |