Let me know how you like this recipe.
I rarely deep-fry food at home because, grease pops everywhere and it’s a big ‘ole mess to clean up on the stove. But…like I said, sometimes the craving hits.
Crisco! It’s been SO long.
Here is the original recipe: (from food.com by Wildflour)
1 (2 1/2-3 lb) broiler-fryer chickens, cut up
buttermilk, enough to cover the bird
1 tablespoon hot sauce
butter flavor shortening ( for frying)
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon italian seasoning
1/8 teaspoon chili powder
1/2 teaspoon sugar
3 teaspoons seasoning salt
1/8 teaspoon poultry seasoning
1 1/4 teaspoons black pepper
1/4 teaspoon ground cayenne red pepper powder
1/4 teaspoon thyme, crush between your fingers when adding
1/4 teaspoon basil
• Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
• Melt shortening in a cast iron skillet to a depth of about 1 inch.
• Heat to about 370º. (No thermometer needed, really. It’ll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
• In a doubled brown paper lunch sack, mix together all of the dry ingredients.
• Remove chicken from bowl.
• Using additional seasoned salt and pepper, lightly coat to season chicken.
• Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
• Dip each piece in the buttermilk and coat with flour once again.
• Shake off excess; place on waxed paper for 15 minutes or until dry.
• Place chicken, skin side down, in hot shortening.
• Do not crowd skillet.
• Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces occasionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. • After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
• Uncover and cook 5 minutes longer for “crispy on the outside” crust. Remove at once, skipping this step, if a softer outside is preferred.
Drain on brown paper bags or paper towel, and Devour!
So…I burnt my chicken legs. Lol I’m always afraid of undercooking them. I also didn’t follow the original instructions listed above.
I used my Le Creuset dutch oven to fry, regular Crisco instead of butter flavored Crisco, and didn’t bother covering the pot with a lid when cooking. I’ve never heard of deep-frying with a lid. Doesn’t that create steam, that creates water droplets, that pops hot, furious oil on your arm skin–or worse, your face?
Oh, and I also didn’t “wash” my chicken pieces! Lol Do you rinse your chicken under running water before cooking it?
I think this would’ve tasted better if I followed the recipe. It wasn’t bad, I just wonder what it would’ve tasted like with the butter flavored Crisco.