what I want is: (1) chicken thats bursting with flavor
- crispy skin
- (3) crispy and crunchy crust
this chicken does it all !!!when you read how its done your going to think two things : (1) it will be to salty (2) it will be to spicy
it will NOT be to salty or to spicy !!!
you will need a whole frying hen cut into pieces
don't use the precut chicken from the supermarket, the pieces are to big and it WILL NOT FRY RIGHT . instead take the time to cut up a frying hen
with that said lets fry some chicken !!
this is what your going to need :
2 ½ tables spoons salt
2 tablespoons turmric
2 tablespoons red pepper
1 teaspoon mustard powder
1 teaspoon celery salt
1 teaspoon dill powder
put the cut up chicken in a LARGE bowel and complety cover with cold water add all the ingrededents to the water cover and sit it in the fridge overnight
the next day you will need :
1 1/2 cups of plainflour
1 TABLESPOON of cornstarch ( no more )
1 TEASPOON salt
I TABLESPOON red pepper
mix all of these together really well
thats it, add nothing else !!
preheat your oil to 340 degrees ( no hotter !!)
remove the chicken from the fridge, and remove from the water and brine mixure
DO NOT (I REPEAT) DO NOT RINSE THE CHICKEN
coat it with the flour mixture and shake off any excess flour
drop in the deep fryer for 17-18 minutes
( don't over cook it )
remove and drain in metal collender or such
do NOT put on paper towels
(paper towels will make the crust soggy )
this is the BEST fried chicken recipe I have ever used