How Can I make the best fried chicken and french fries??!
I need a recipe to make really good fried chicken!.!. more like chicken strips!.!.!.!.not on like the entire breast or drumstick!.!.!.
and french fries!.!.!.!.
along with oil temperature and good tipsWww@FoodAQ@Com
and french fries!.!.!.!.
along with oil temperature and good tipsWww@FoodAQ@Com
Answers:
Fried Chicken
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Fry Hard 2: The Chicken (Fried)
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk!. Cover and refrigerate for 12 to 24 hours!.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan!. Once shortening liquefies raise heat to 325 degrees F!. Do not allow oil to go over 325 degrees F!.
Drain chicken in a colander!. Combine salt, paprika, garlic powder, and cayenne pepper!. Liberally season chicken with this mixture!. Dredge chicken in flour and shake off excess!.
Place chicken skin side down into the pan!. Put thighs in the center, and breast and legs around the edge of the pan!. The oil should come half way up the pan!. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side!. More importantly, the internal temperature should be right around 180 degrees!. (Be careful to monitor shortening temperature every few minutes!.)
Drain chicken on a rack over a sheet pan!. Don't drain by setting chicken directly on paper towels or brown paper bags!. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it!?s a gas oven!.
French Fries
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Classic Car Show
6 large red potatoes, skins on
Oil, for frying
1 large sweet onion
Salt and pepper
Using a large pot, boil potatoes with skins on until almost done!. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick!. In a large pot or fryer, heat oil to 350 degrees!. Par-fry the potatoes for 5 to 6 minutes!. Potatoes should be limp!. Remove potatoes and place onto paper towels and allow to drain!. Let sit for 1 to 2 hours at room temperature!.
Cut onions into 1/2-inch wedges!. Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown!. Remove fries from oil, drain on paper towel, and while still hot, season with salt and pepperWww@FoodAQ@Com
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Fry Hard 2: The Chicken (Fried)
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk!. Cover and refrigerate for 12 to 24 hours!.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan!. Once shortening liquefies raise heat to 325 degrees F!. Do not allow oil to go over 325 degrees F!.
Drain chicken in a colander!. Combine salt, paprika, garlic powder, and cayenne pepper!. Liberally season chicken with this mixture!. Dredge chicken in flour and shake off excess!.
Place chicken skin side down into the pan!. Put thighs in the center, and breast and legs around the edge of the pan!. The oil should come half way up the pan!. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side!. More importantly, the internal temperature should be right around 180 degrees!. (Be careful to monitor shortening temperature every few minutes!.)
Drain chicken on a rack over a sheet pan!. Don't drain by setting chicken directly on paper towels or brown paper bags!. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it!?s a gas oven!.
French Fries
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Classic Car Show
6 large red potatoes, skins on
Oil, for frying
1 large sweet onion
Salt and pepper
Using a large pot, boil potatoes with skins on until almost done!. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick!. In a large pot or fryer, heat oil to 350 degrees!. Par-fry the potatoes for 5 to 6 minutes!. Potatoes should be limp!. Remove potatoes and place onto paper towels and allow to drain!. Let sit for 1 to 2 hours at room temperature!.
Cut onions into 1/2-inch wedges!. Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown!. Remove fries from oil, drain on paper towel, and while still hot, season with salt and pepperWww@FoodAQ@Com
Like at Long John Silvers!? Herre is a close recipe for the chicken, coat in the batter and fry at high heat - 400 degree oil and depending on the size of the strips, for 5-10 minutes!.
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Sift dry ingredients!.
Add water and mix well!.
Use to coat chicken filets!.
Cover the chicken completely!.
Deep fry until a nice golden brown!.
As for fries- use yukon gold potatoes, peel and cut into your desired size!. Put in ice water for 30 minutes, drain and pat dry and fry at 350 degrees for 3-5 minutes!.
I think the above calls for old bay seasoning and malt vinegar!.Www@FoodAQ@Com
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Sift dry ingredients!.
Add water and mix well!.
Use to coat chicken filets!.
Cover the chicken completely!.
Deep fry until a nice golden brown!.
As for fries- use yukon gold potatoes, peel and cut into your desired size!. Put in ice water for 30 minutes, drain and pat dry and fry at 350 degrees for 3-5 minutes!.
I think the above calls for old bay seasoning and malt vinegar!.Www@FoodAQ@Com
chicken
1 quart buttermilk, plus 2 cups
Kosher salt and freshly ground pepper
2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
2 chickens (3 to 4 pounds each), each cut up into 8 pieces
4 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
Peanut oil, for deep-frying
In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired!. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight!.
Place the remaining 2 cups of buttermilk in a bowl!. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl!. Divide flour mixture among 2 shallow platters and season generously with salt and pepper!. Drain the chicken in a colander and pat it dry!. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off!. Dredge in the second plate of flour and pat off the excess!. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil!.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot!. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer!. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes!. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces!. Serve hot!.
Yield: 4 to 6 servings
fries
2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup extra-virgin olive oil
Kosher salt
2 tablespoons chopped parsley leaves
1/4 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 425 degrees F!.
Preheat a baking sheet in the hot oven for at least 5 minutes!.
While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl!. Then dump the potatoes out onto a baking sheet, spreading to a single layer!. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy!. Toss the fries in a big bowl with the parsley and cheese!.Www@FoodAQ@Com
1 quart buttermilk, plus 2 cups
Kosher salt and freshly ground pepper
2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
2 chickens (3 to 4 pounds each), each cut up into 8 pieces
4 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
Peanut oil, for deep-frying
In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired!. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight!.
Place the remaining 2 cups of buttermilk in a bowl!. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl!. Divide flour mixture among 2 shallow platters and season generously with salt and pepper!. Drain the chicken in a colander and pat it dry!. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off!. Dredge in the second plate of flour and pat off the excess!. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil!.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot!. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer!. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes!. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces!. Serve hot!.
Yield: 4 to 6 servings
fries
2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup extra-virgin olive oil
Kosher salt
2 tablespoons chopped parsley leaves
1/4 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 425 degrees F!.
Preheat a baking sheet in the hot oven for at least 5 minutes!.
While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl!. Then dump the potatoes out onto a baking sheet, spreading to a single layer!. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy!. Toss the fries in a big bowl with the parsley and cheese!.Www@FoodAQ@Com
Better Than Best Fried Chicken
"Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch!. The end result will surprise you!. It will be perfect - crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor!. This chicken will definitely be requested on a regular basis by family and friends!"
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10!.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
DIRECTIONS
1) In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together!. Dip chicken in mixture and turn to coat completely!. Set aside!.
2) In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper!. One at a time, place chicken pieces in bag, seal and shake to coat!. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture)!.
3)Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried)!. Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces!. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately!.
4)Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear!. Drain on paper towels and serve!.
Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking!. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used!.
and here for French Fries
Classic French Fries
Ingredients
4-5 large russet potatoes
peanut oil
salt
Directions
1) Preheat oven to 200 degrees!.
2) In a large dutch oven heat oil to 320 degrees!.
3) Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length!.
4) Place in a large bowl of cold water as you're slicing!.
5) Drain potatoes thoroughly, removing any excess water!.
6) When oil reaches 320 degrees, submerge the potatoes in the oil!.
7) Working in small batches, fry for 2 to 3 minutes until they are pale and floppy!.
8) Remove from oil, drain, and cool to room temperature!.
9) Increase the temperature of the oil to 375 degrees!.
10) Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes!.
11) Remove and drain on roasting rack!.
12) Season with kosher salt!.
13) Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried!.Www@FoodAQ@Com
"Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch!. The end result will surprise you!. It will be perfect - crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor!. This chicken will definitely be requested on a regular basis by family and friends!"
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10!.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
DIRECTIONS
1) In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together!. Dip chicken in mixture and turn to coat completely!. Set aside!.
2) In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper!. One at a time, place chicken pieces in bag, seal and shake to coat!. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture)!.
3)Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried)!. Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces!. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately!.
4)Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear!. Drain on paper towels and serve!.
Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking!. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used!.
and here for French Fries
Classic French Fries
Ingredients
4-5 large russet potatoes
peanut oil
salt
Directions
1) Preheat oven to 200 degrees!.
2) In a large dutch oven heat oil to 320 degrees!.
3) Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length!.
4) Place in a large bowl of cold water as you're slicing!.
5) Drain potatoes thoroughly, removing any excess water!.
6) When oil reaches 320 degrees, submerge the potatoes in the oil!.
7) Working in small batches, fry for 2 to 3 minutes until they are pale and floppy!.
8) Remove from oil, drain, and cool to room temperature!.
9) Increase the temperature of the oil to 375 degrees!.
10) Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes!.
11) Remove and drain on roasting rack!.
12) Season with kosher salt!.
13) Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried!.Www@FoodAQ@Com