Pallard chicken between two plastic sheets spritzed with water
\nMarinate chicken breasts overnight in buttermilk mixture<\/p>\n
When ready to drain, dredge and fry<\/p>\n
- \n
- 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 <\/li>\n
- Whisk together<\/li>\n
- Drain chicken well and pat dry.<\/li>\n
- Dip into a bowl with plain flour<\/li>\n
- Dip into mixture of 2 egg whites and 1 TBL water<\/li>\n
- Put into flour mixture, pressing the dredge into the chicken.<\/li>\n
- Put onto baking tray (skin side up) and let rest an hour in the refrigerator<\/li>\n
- Heat Canola to 365\u00b0 in cast iron<\/li>\n
- DO NOT put too much chicken in the oil. Keep temp between 350\u00b0 and 365\u00b0 – Let temperature recover before adding more chicken.<\/li>\n
![\"\"](\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2014\/03\/fried-chicken.jpg\")
<\/a>Flip about every 4-5 minutes . Fry till golden brown – total about 12-18 minutes (larger pieces take longer)<\/li>\n- Drain 10 seconds PER SIDE on clean newspaper or paper towel and sprinkle with salt while still hot<\/li>\n
- Move to wire rack to finish draining<\/li>\n
- For extra crunch, let cool, then return to fry pan for an extra four minutes.<\/li>\n<\/ol>\n
CHICKEN DIP<\/strong><\/p>\n
Here is an option if you like spicy wet<\/em> fried chicken.<\/p>\n
- \n
- 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<\/li>\n
- Heat in microwave for 60 seconds<\/li>\n
- Roll the chicken in the sauce and set each piece aside on a serving plate<\/li>\n<\/ol>\n
Here is another fun option that went over well with our grand kids<\/p>\n
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. <\/p>\n
@@@@@@@<\/p>\n
REVAMP<\/p>\n
Deep Fried Chicken<\/p>\n
Broiler\/Fryer chicken – Free Range – Whole chickens keep longer than pieces<\/p>\n
- \n
- Piece your chicken\n
- \n
- Grab a wing, pull from the body, and cut between the joint<\/li>\n
- Trim the legs at the depression, flip, and pop the socket<\/li>\n
- Separate the thigh and the drumstick at the joint<\/li>\n
- Cut the breast just on side of the keel to the ribs, and peel the breast off the ribs – Repeat on other side<\/li>\n<\/ul>\n<\/li>\n
- Put chicken on a rack and sprinkle both sides with GTP<\/li>\n
- Let rest in refrigerator uncovered on the counter for 4-16 hours minutes<\/li>\n
- Next day put 2 C AP flour in large mixing bowl and add 1 TBL GTP and 2 TBL cornstarch<\/li>\n
- In another bowl add 1 beaten egg and 1 C buttermilk and 1 TBL sumac<\/li>\n
- Dip your chicken in the egg, then in the flour, then put on a greased rack<\/li>\n
- Put 1 QT peanut oil in a heavy baking pan<\/li>\n
- Heat oil to 350<\/li>\n
- Fry for about 12-14 minutes<\/li>\n
- Internal temp about 155-160\u00ba or AS SOON as bubbles stop<\/li>\n
- Put onto rack to drain<\/li>\n
- Dark meat will hold longer than breast meat<\/li>\n<\/ul>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Create Chicken Marinate 2 C low fat buttermilk 1 TBL 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 … Continue reading “Grandpa’s Fried Chicken”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[188],"tags":[],"class_list":["post-4191","post","type-post","status-publish","format-standard","hentry","category-book-meat-to-eat-other"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4191"}],"version-history":[{"count":16,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4191\/revisions"}],"predecessor-version":[{"id":21473,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4191\/revisions\/21473"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Piece your chicken\n