You don’t have to be a southern colonel to know how to fry a chicken. Start with the basic techniques for making fried chicken, and you can make a wide range of fried chicken recipes.
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.
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. Follow this advice to avoid biting into a piece of Rubber Chicken. (Some fast food places serve Rubber Chicken because they don't cook the chicken the right way.)
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.
Using a chef's knife, cut off the legs, one at a time, by severing the joint between the leg and the body.
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.
Flip the chicken over and remove the wings by slicing through each wing joint.
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.)
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).
Most fried chicken recipes follow this basic sequence of steps.
Cut breasts in half crosswise, and separate leg quarters into drumsticks and thighs so that all the pieces will cook at the same rate.
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.
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.
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.
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.
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.
Remember the colonel never got in a hurry cookin his chicken and you know how it tastes.
Claudia Ledington, who became Harland Sanders' second wife had this hand written note on the back of her last will and testament according to Joe Ledington. Claudia Ledington was his aunt. He worked for colonel sanders for years and says, "That is the original 11 herbs and spices that were supposed to be so secretive," he says with conviction."
Would you like to know what the original 11 herbs and spices are for some finger lickin good chicken?
Go to this link: Chicken COOKIN Channel purchase the Chicken COOKIN Channel in the Roku Channel Store and get the Colonel's Secret Recipe.
Joe Ledington says he's sure it's authentic because, as a boy, he helped blend those herbs and spices on the flat concrete roof of his uncle's garage.
"I mixed them over the top of the garage for years," he recalls, noting that the job came with the fringe benefit of getting to use the swimming pool at Sanders' motel-restaurant complex — a nice perk during the hot summer months.
The cost of the Chicken Cookin Channel on Roku is only $.99 (A one time cost for the Colonel's Secret Recipe and how to cook chicken the right way.)
You will get a link in the channel to the Colonel's Finger Licken Good Chicken Secret Recipe as a bonus!
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