Indiana Fried Chicken Recipes

Steps:

• Whisk together the chili powder, paprika, coriander, cumin, turmeric, garam masala, black pepper and 2 tablespoons salt in a large bowl. Stir in the yogurt, garlic and ginger and mix well. Add the chicken and coat each piece thoroughly with the yogurt mixture. Cover and marinate for at least 1 hour and up to 4 hours.
• When ready to cook, heat a large, heavy pot filled with 2 inches of oil to 350 degrees F. Set a wire rack over a rimmed baking sheet.
• Meanwhile, whisk together the semolina and rice flour in a large bowl. Remove the chicken from the marinade and dredge each piece in the flour mixture until completely coated.
• Working in batches to avoid crowding the pan, fry the chicken in the oil until golden and cooked through, 4 to 5 minutes, adjusting the heat to keep the temperature of the oil between 325 and 350 degrees F. Transfer the chicken to the rack with tongs to drain.
• Place the chicken on a platter, sprinkle with salt if desired, and garnish with lemon wedges and cilantro. Serve hot with Cilantro-Yogurt Chutney.
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed. Makes 1 cup.

Steps:

• Remove the legs from the chicken at the joint. Separate the drumsticks from the thighs at the joint by placing the leg skin side down and following the line of fat that runs directly above the joint. Remove the wings at the joint. Place the chicken neck side down and separate the back from the breast using a knife or kitchen shears. Cut the breast into quarters. Cut the back in half crosswise.
• Transfer the chicken pieces to a large bowl. Sprinkle evenly with the salt and pepper and toss to coat, rubbing the chicken pieces to make sure the seasoning is uniformly distributed.
• Add the lard or oil to a large, deep cast-iron skillet or Dutch oven. You should have about 1 inch of fat, enough that the chicken will be submerged about three-quarters of the way up. Heat over high until the oil reaches 350 degrees, reducing the temperature as needed to medium or medium-high to keep it around 350 degrees.
• Add the flour to a large bowl and dredge the chicken in the flour until thoroughly coated. Working in 2 batches, carefully lay half the chicken into the hot fat and pan-fry, turning the pieces frequently for even cooking, until the chicken is golden brown and the thighs are cooked through, 10 to 15 minutes per batch.
• Just before removing the chicken, turn off the heat. Carefully add 2 tablespoons of water to the fat. (It will boil up immediately. Add the water directly to the fat at a close range in the center of the skillet to minimize splatter; feel free to use a ladle if you don't want to get too close.) When the water has cooked off and the vigorous bubbling has subsided, transfer the chicken to a paper-towel-lined plate. Turn the heat back on, bringing the oil back to 350 degrees, and fry the remaining batch of chicken, turning off the heat before adding the final 2 tablespoons of water. Transfer chicken to another paper towel-lined plate and serve immediately.

Steps:

• Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
• Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.

Steps:

• Transfer the chicken pieces to a large bowl. Sprinkle evenly with the salt and pepper and toss to coat, rubbing the chicken pieces to make sure the seasoning is uniformly distributed.
• Add the lard or oil to a large, deep cast-iron skillet or Dutch oven. You should have about 1 inch of fat, enough that the chicken will be submerged about three-quarters of the way up. Heat over high until the oil reaches 350 degrees, reducing the temperature as needed to medium or medium-high to keep it around 350 degrees.
• Add the flour to a large bowl and dredge the chicken in the flour until thoroughly coated. Working in 2 batches, carefully lay half the chicken into the hot fat and pan-fry, turning the pieces frequently for even cooking, until the chicken is golden brown and the thighs are cooked through, 10 to 15 minutes per batch.
• Just before removing the chicken, turn off the heat. Carefully add 2 tablespoons of water to the fat. (It will boil up immediately. Add the water directly to the fat at a close range in the center of the skillet to minimize splatter; feel free to use a ladle if you don't want to get too close.) When the water has cooked off and the vigorous bubbling has subsided, transfer the chicken to a paper-towel-lined plate.