A recipe for seasoning for deep fried chicken?!
A recipe for seasoning for deep fried chicken?
I am going to put chicken wings in my Fry Daddy today and was wondering if anyone out there has recommendations for TASTY chicken!!!
Answers:
Sticks with the basics, salt, pepper and garlic powder the wings. I also put salt, pepper and garlic powder in the flour, roll the wings into the flour and deep fry. Very Easy
A simple and tasty seasoning for fried chicken is salt pepper and paprika and if you want a little more zing, add some cayenne as well. Even if you don't like your food too spicy, just a pinch of cayenne can add a nice flavor without undue burn.
http://www.foodforthoughtonline.net/...
http://www.recipeland.com/recipe/4908/...
YES.
I found the perfect recipe.
Use the bread-batter crumbs, they sell it in boxes. Add a small amount of garlicsalt, a good amount of seasoning salt, and pepper.
cut the chicken into strips.
When you fry, use not too much oil but enough to get 1/3rd the way up.
use 30%-40% heat, turn over when lightly brown.
the chicken not only tastes good, but it's so tender, unbelieveably tender.
Fried chicken is really a easy meat to season. Sprinkle salt and pepper on them om both sides. place in bowl and pour 1 cup of buttermilk over chicken, add garlic powder and mix well. Let chicken sit in the buttermilk over night....when you are ready to fry the meat measure 2 cups of flour and add salt and black pepper to your taste and then add 1 teaspoon of paprika toss flour well then add chicken to flour then shake excess flour off and add to fryer. the chicken will be so tasty and crispy.
Deep-fried Chicken
INGREDIENTS:
One 3-pound chicken
1/4 teaspoon salt
1 dash of white pepper
6 tablespoons soy sauce
6 tablespoons Chinese rice wine or dry sherry
3 green onions, chopped
2 teaspoons granulated sugar
2 teaspoons minced ginger
3 cups oil for deep-frying, or as needed
1/2 cup flour, or as needed
1 clove garlic, minced
PREPARATION:
Remove the skin from the chicken. Cut the chicken into 8 equal pieces. Rub the salt and white pepper over the chicken pieces.
In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar.
Set aside half of the marinade to use later.
Place the chicken pieces in a large resealable bag. Pour in the unreserved marinade. Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
Heat oil for deep-frying to between 360 and 375 degrees Fahrenheit. While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken. Make sure the chicken pieces are quite dry.
Dredge each of the chicken pieces in the flour.
Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy. Remove from the wok with a slotted spoon. Drain on paper towels.
Remove all but 2 tablespoons oil from the wok. Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds). Add the reserved marinade. Bring to a boil. Add the deep-fried chicken. Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through. Serve immediately.
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