Tripledippedfriedchicken Recipes

Steps:

• In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
• Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
• Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Steps:

• Rinse the chicken pieces and pat dry with paper towels.
• In a shallow platter, combine the buttermilk, water, and red pepper sauce.
• Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours.
• If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
• Place flour in a shallow platter.
• Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
• Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
• Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
• Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
• The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
• Heat oil in a large elctric skillet to 350 degrees F.
• There should be about 1-inch of fat in the pan.
• Carefully add the chicken pieces in a single layer, skin side down.
• Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
• Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
• Turn again, frying a total of 15 minutes.
• The turning will produce a golden-crisp skin with even color.
• Remove chicken to a plate lined with paper towels to drain.
• Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.
• Serve immediately or cool to room temperature.

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

Steps:

• Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.
• Line a large baking sheet with aluminum foil. In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes' rest makes for a sturdier, crisper coating).
• Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (don't let the chicken sit more than 2 hours).
• Do it Early
• The chicken can be fried up to 2 days in advance, covered, and refrigerated. Serve it cold-a classic Texas picnic food-or reheat on wire racks set on baking sheets in a 375°F oven for 15 to 20 minutes.
• Tip
• If the chicken looks pretty dark before it is cooked through, transfer to wire racks set on baking sheets and bake in a 375°F oven until the meat reaches an internal temperature of 180°F on an instant-read thermometer. Keep fried chicken warm in a 200°F oven. Using a digital thermometer eliminates the need to stand over the chicken. When the alarm sounds, the meat is done.

Steps:

• In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning.
• In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer.
• You may need to thin with additional beer if the batter is too thick.
• Heat the oil in a deep-fryer to 350 degrees F (175 degrees C).
• Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
• Carefully place the chicken pieces in the hot oil.
• Fry for 15 to 18 minutes, or until well browned.
• Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Steps:

• Wash the chickens and place in a large bowl. (Make sure to wash your hands after you handle raw poultry.) Mix the balsamic and the rosemary and pour over the chickens. Cover and refrigerate overnight.
• The next day, remove the chicken and discard the balsamic. In a clean bowl, toss the chicken with the buttermilk. Remove the chicken pieces, reserving the buttermilk.
• Pour Arborio Rice Coating into a large plastic bag or container. Add the chicken in batches, shaking to coat. Put chicken back in buttermilk, adding more buttermilk if necessary to coat all the pieces. Dip the chicken pieces in the rice mixture to dredge them, then carefully dip them in the buttermilk again, and then dip a second time in the rice mixture. Pat well to remove excess flour. Refrigerate coated chicken for at least 1 hour to allow coating to adhere to flesh of the chicken.
• Heat about 2 inches of peanut oil in a heavy skillet or frying pan over medium-high heat to 335 degrees F. Slip some of the chicken pieces skin side down into the hot oil. Do not overcrowd; fry in batches (or 2 separate skillets) if necessary. Cook until chicken is cooked through and golden brown, about 10 to15 minutes per side. Drain thoroughly on a wire rack or crumpled paper towels and serve. Can be eaten hot, cold, or at room temperature.
• Put the rice in a blender and grind until very fine. Shake out into a large bowl and add the semolina, flour, salt, and pepper. Toss until well blended. Store in a sealed container in the freezer to maintain maximum freshness.
• Chef's Note: This is one place I do use table salt. In general I prefer kosher salt and gray salt, but kosher salt is too heavy and will not stay distributed throughout the coating.
• Yield: about 5 cups

Steps:

• Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

Steps:

• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• Mix together 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, and poultry seasoning in a medium bowl.
• Stir together 1 1/2 cups beer, remaining 1 1/3 cups flour, egg yolks, salt, and 1/4 teaspoon pepper in a separate bowl; thin mixture with more beer if batter is too thick.
• Moisten chicken pieces with a bit of water, then dip in the dry mixture. Shake off excess and dip in the wet mixture, then dip in the dry mixture once more.
• Fry chicken pieces in hot oil until well-browned and internal temperature reaches 165 degrees F (74 degrees C), 15 to 18 minutes.
• Remove chicken pieces and drain on paper towels before serving.

Steps:

• Cut and clean all chicken parts. Set aside in a bowl of ice water. Place flour on a large plate and set aside. Coat frying pan with vegetable oil, and heat over a medium flame. Combine and briskly stir the eggs, buttermilk and honey until ingredients are evenly mixed. NOTE: Mixture should have the same consistency as syrup. Generously season both sides of chicken parts with salt, garlic salt, black pepper and cayenne pepper Dip chicken into the egg and honey buttermilk batter and let excess batter drip off Evenly coat the chicken in flour Fry the chicken for 8-10 minuites on each side or until chicken is golden brown When done, place the chicken on a paper towel to absorb excess oil