Hoosier Farm Fried Chicken Recipes

Steps:

• For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
• Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
• For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
• Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

Steps:

• Wash chicken, trim loose parts and fat off.
• In a medium size bowl, beat the egg with the water. Put flour into 1 gallon zip lock bag. Season the flour with the house seasoning. Dip the chicken in the egg, and then coat well in the flour mixture.
• Heat the oil to 350 degrees F in a deep pot or cast iron Dutch Oven. Do not fill the pot more than 1/2 full with oil. To save cook time, partially precook chicken in 350 F oven for 20 minutes before "wash & flour".
• Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
• House Seasoning is MAdCity Dale's Luv seasoning #520519.

Steps:

• Preheat the oven to 225°.
• Mix mayonnaise, chile powder, five-spice powder, lemon zest, pepper and a pinch of salt. Add chicken and coat.
• Spread crushed chips on a sheet of wax paper or cookie sheet. Coat chicken with crumbs, pressing to adhere if needed.
• Melt 1/2 tablespoon of the butter in a large skillet. When the foam subsides, add half of the chicken cutlets and cook over moderately high heat, turning only once, until browned and cooked through, this will take about 5 minutes or so.
• Transfer the chicken to a baking sheet and keep warm in the oven while you cook the remaining batch of chicken.

Steps:

• Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator. , Combine coating ingredients in large shallow dish. Add chicken pieces, one at a time, and turn to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying)., In a Dutch oven or other deep skillet, heat 1/2 in. oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, turning occasionally, 7-8 minutes per side. Drain on paper towels.

Steps:

• Wash the chicken parts and pat dry.
• Mix all the dry ingredients together in a large bowl. Dip chicken into milk and dredge in flour mixture. Repeat.
• Deep fry at 360°F for 20 minutes.