This week, our Culinary Arts students learned to make a down home super crispy fried chicken recipe, by first brining the chicken in buttermilk!
The longer you marinate the chicken, the more flavorful it tastes. A seasoned crispy outside coating results in a moist tender inside. Keep in mind that the chicken breasts cook faster than other parts, so fry them separately in the last batch. And as a side dish, try our Simple Cabbage Slaw. (recipe below)
INGREDIENTS
- 6 cups nonfat buttermilk
- 3 tablespoons hot sauce, such as Tabasco (optional)
- 2 chickens (2 to 3 pounds each), each cut into 10 pieces for frying
- 1 1/2 cups sifted all-purpose flour
- 1 tablespoon salt
- 1 tablespoon freshly ground pepper
- 2 pounds vegetable shortening
DIRECTIONS
1. Put buttermilk, in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 8 hours or overnight.
2. Remove chicken from buttermilk ( discard buttermilk ) and place chicken pieces to drain
on a tray with a wire rack inserted.
3. In a shallow dish add flour, salt and pepper. Dredge each piece of chicken through flour
mixture, being sure not to over coat but to evenly coat each piece. set on a separate rack
4. Heat shortening in a 8 quart pots over medium-low heat, melt 2 lbs of solid shortening
until it registers 350 degrees on a deep-fry thermometer. Using tongs, place thighs and drumsticks first skin side down. The chicken will be turned twice during the cooking
process. Try to keep shortening temperature at 350 degrees.
5. Cook the chicken a total of 18 minutes. After first 10 minutes and color has formed turn
Once it turns to mahogany color one more time
6. Transfer to a wire rack. sprinkle with salt. Repeat process to fry breasts and wings. Allow to
cool.
Simple Cabbage Slaw
INGREDIENTS
- 1/2 head small purple cabbage, shredded
- 1/2 head small green cabbage, shredded
- 1/2 tablespoon salt
- 1/2 tablespoon sugar
- 1/4 tablespoon black pepper
- 3 tablespoons olive oil
DIRECTIONS
1. Combine the shredded cabbages in a large bowl.
2. Add salt, pepper, sugar and rice vinegar
3. Let stand for several minutes
4. Drizzle olive oil and toss before serving.
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