Lisa's Favorite Fried Chicken
Recipe: #4110
January 16, 2012
Categories: Chicken, Birthday, Game/Sports Day July 4th, Mothers Day, Sunday Dinner, Deep Fry, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"This may be more of a method than a recipe, you could of course add in some of your favorite seasonings, you will need to start this a day ahead the chicken has to stay in the water for 24 hours and you will need a large deep cast-iron frypan"
Ingredients
Nutritional
- Serving Size: 1 (535.3 g)
- Calories 691.6
- Total Fat - 10.8 g
- Saturated Fat - 2.6 g
- Cholesterol - 952.6 mg
- Sodium - 14424.4 mg
- Total Carbohydrate - 67.5 g
- Dietary Fiber - 10.8 g
- Sugars - 0.6 g
- Protein - 82.5 g
- Calcium - 105.7 mg
- Iron - 14.2 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Soak chicken in salt water to cover (about one quart with 1/2 cup salt) in refrigerator for 24 hours.
Step 2
Combine in a bag: 3 cups flour 1 tablespoon poultry seasoning, 1 tablespoon paprika and pepper.
Step 3
Remove the chicken from the brine. Coat WET pieces in bag 2 or 3 at a time. Allow to sit on a rack for 20-22 minutes.
Step 4
Fill a large deep cast-iron frying pan with 3 inches of oil and heat on medium high until a 1 inch cube of bread dropped in turns golden brown in one minute (about 360 degees F).
Step 5
Fry chicken pieces until golden brown, starting with the largest pieces (about 12-15 minutes on both sides, wings will take a shorter time to cook). Reduce heat if chicken browns too quickly)
Step 6
Keep warm in 200F oven as remaining pieces are prepared..
Tips
No special items needed.