Fried Chicken

 Cast Iron Perfect Fried Chicken

3-3½ lbs. chicken legs

1½ tbsp. salt

1½ tbsp. paprika

1 cup bread flour

Crisco

Mix the salt, paprika and four together in shallow dish.  Rinse of chicken legs and set aside. Work the flour all over the chicken leaving no moist spots. Place coated pieces on a rack to dry for 10 minutes.  Flour the chicken pieces a second time working the flour into the chicken.

Heat ¼ inch of Crisco in a cast iron Dutch oven until it sizzles with a drop of water. Make sure you have a cover.

Add meaty pieces first, don’t crowd.  Reduce heat gradually when browning begins. Turn pieces 2-3 times with tongs (do not pierce). When chicken is partially tan, add 1-2 tbsp. water; cover tightly. Browning will continue.

Allow 50-60 minutes of cooking time after chicken is covered, flipping once in the middle of the cooking.  Meat should shrink a little from bone ends. For extra crispness, uncover last 10-12 minutes.

Remove from pan and let stand for 10-15 minutes before serving.

© Crackerberries 2017

Versatile Chicken

Versatile Chicken

1½ lb. chicken leg quarters

1 cup low-fat buttermilk

1½ tsp. Sriracha hot chili sauce

1 tbsp. Italian seasoning

¼ cup flour

½ tbsp. paprika

2 tbsp. butter, melted

Wash chicken and remove fatty skin.  Combine milk, Sriracha sauce, and Italian seasoning with chicken in large zip lock bag. Let soak at room temperature for one hour.

Preheat oven to 350º

Combine flour and paprika and mix well. Remove chicken and discard milk.  Roll chicken in flour mixture. Lay in lightly greased cast iron skillet. Drizzle with melted butter. Cook in hot oven for one hour and until golden brown.

Versatile method: to fry chicken, omit melted butter and fry in vegetable oil.

© Crackerberries 2015

Fried Chicken Spicy Slaw

Fried Chicken on a Bun

 



Slaw and Sauce

2 garlic clove, finely grated

1/2 cup Miracle Whip

1 tablespoon Texas Pete hot pepper sauce

1/2 small onion, thinly sliced

2 Chile peppers, thinly sliced

4 cups thinly sliced cabbage

1/2 cup Mustard Pickles slices, plus 1/4 cup pickle juice

Chicken

1½ cups all-purpose flour

1 tablespoon ground black pepper

1/2 teaspoon kosher salt

1 cup buttermilk

2 chicken legs and thigh pieces, skinned and de-boned

Vegetable oil (for frying)

4 crusty/bulky rolls

Unsalted butter, room temperature

Spicy Mayo Cole Slaw

Mix garlic, Miracle Whip, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Fried Chicken and Assembly

Combine flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Work with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess. Place on wire rack until ready to cook.  This prevents pieces sticking together.

Pour oil into a large cast iron skillet to a depth of 1/2-inch and heat until hot (approximately 350°).

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack, season with salt if desired.

Spread cut sides of rolls with butter. Cook rolls buttered side down on hot grill until browned and crisp, about 2-3 minutes. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

I borrowed this recipe from Bon Appetit Magazine and made a few changes to accommodate what I cook with.  If you want to see the real recipe click here ☺

© Crackerberries 2013