Create Chicken Marinate
- 2 C low fat buttermilk
- 1 TBL Grandpa's Thunder Powder or Arghhh Powder
- 1 bay leaf
- 1 tsp ground garlic
- 1 tsp cayenne pepper
- 1 tsp dry mustard
- 1 tsp black pepper
- 1/4 C honey
- 1/4 C slivered onion or shallot
- 2 dashes Tabasco sauce
Pallard chicken between two plastic sheets spritzed with water
Marinate chicken breasts overnight in buttermilk mixture
When ready to drain, dredge and fry
- Mix together dredge in a large bowl or a bag: 1/2 C AP flour, 1/2 C crushed corn flakes or Special K cereal, 1 tsp salt, 1 TBL confectioner sugar, 1 tsp baking powder, 3/4 C cornstarch, 1 TBL Grandpa's Thunder Powder or Arghhh Powder
- Whisk together
- Drain chicken well and pat dry.
- Dip into a bowl with plain flour
- Dip into mixture of 2 egg whites and 1 TBL water
- Put into flour mixture, pressing the dredge into the chicken.
- Put onto baking tray (skin side up) and let rest an hour in the refrigerator
- Heat Canola to 365° in cast iron
- DO NOT put too much chicken in the oil. Keep temp between 350° and 365° – Let temperature recover before adding more chicken.
Flip about every 4-5 minutes . Fry till golden brown – total about 12-18 minutes (larger pieces take longer)- Drain 10 seconds PER SIDE on clean newspaper or paper towel and sprinkle with salt while still hot
- Move to wire rack to finish draining
- For extra crunch, let cool, then return to fry pan for an extra four minutes.
CHICKEN DIP
Here is an option if you like spicy wet fried chicken.
- Combine 1 C Franks Red Hot Cayenne Pepper Sauce, 1/4 C Worcestershire Sauce, 1/4 C peanut oil, 2 TBL molasses, 1 TBL apple cider vinegar
- Heat in microwave for 60 seconds
- Roll the chicken in the sauce and set each piece aside on a serving plate
Here is another fun option that went over well with our grand kids
Fried Chicken on a Stick: Mostly the same as above, but fry the chicken in pieces, then thread the chicken pieces on skewers with tomato, chunks of iceberg lettuce, and pieces of cheese.
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REVAMP
Deep Fried Chicken
Broiler/Fryer chicken – Free Range – Whole chickens keep longer than pieces
- Piece your chicken
- Grab a wing, pull from the body, and cut between the joint
- Trim the legs at the depression, flip, and pop the socket
- Separate the thigh and the drumstick at the joint
- Cut the breast just on side of the keel to the ribs, and peel the breast off the ribs – Repeat on other side
- Put chicken on a rack and sprinkle both sides with GTP
- Let rest in refrigerator uncovered on the counter for 4-16 hours minutes
- Next day put 2 C AP flour in large mixing bowl and add 1 TBL GTP and 2 TBL cornstarch
- In another bowl add 1 beaten egg and 1 C buttermilk and 1 TBL sumac
- Dip your chicken in the egg, then in the flour, then put on a greased rack
- Put 1 QT peanut oil in a heavy baking pan
- Heat oil to 350
- Fry for about 12-14 minutes
- Internal temp about 155-160º or AS SOON as bubbles stop
- Put onto rack to drain
- Dark meat will hold longer than breast meat
