BREAD CRUMBS FOR FRIED CHICKEN RECIPES

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TEXAS FRIED CHICKEN | JUST A PINCH RECIPES



Texas Fried Chicken | Just A Pinch Recipes image

Perfectly salty and crisp, we could eat this delicious buttermilk fried chicken at any time of the day or night. Seasoned perfectly, it's lick your fingers good.

Provided by Telisia Dodd @Mstexas1

Categories     Chicken

Prep Time 10 minutes

Cook Time 30 minutes

Yield 5

Number Of Ingredients 12

1/2 cup(s) buttermilk
1 - egg, beaten
1 cup(s) flour or Panko bread crumbs
2 teaspoon(s) garlic salt
1 teaspoon(s) paprika
1 teaspoon(s) ground black pepper
1/4 teaspoon(s) poultry seasoning
1 - ( 4 -5 pound ) chicken cut up
3 cup(s) vegetable oil
1/2 stick(s) butter
2 quart(s) cold water
1/2 cup(s) Kosher salt

Steps:

  • To make the brine: Stir Kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in.
  • Return the chicken to the bowl. Add beaten egg to the buttermilk. Pour buttermilk over chicken. Cover and refrigerate for another four hours.
  • Meanwhile, prepare the oil for frying by putting oil and butter in a pan (I prefer a deep fryer). Cook over low heat for 30 minutes, skimming as needed until the butter ceases to throw off foam. Just before frying, increase the temperature to medium-high.
  • In another bowl mix all dry ingredients.
  • Roll chicken in dry ingredients. Begin to fry. Do not overcrowd the pan or the cooking oil will cool.
  • Using tongs, slip some of the chicken pieces, skin side down, into the heated fat until chicken is golden brown. Drain on a wire rack or crumpled paper towels and serve.

TEXAS FRIED CHICKEN | JUST A PINCH RECIPES



Texas Fried Chicken | Just A Pinch Recipes image

Perfectly salty and crisp, we could eat this delicious buttermilk fried chicken at any time of the day or night. Seasoned perfectly, it's lick your fingers good.

Provided by Telisia Dodd @Mstexas1

Categories     Chicken

Prep Time 10 minutes

Cook Time 30 minutes

Yield 5

Number Of Ingredients 12

1/2 cup(s) buttermilk
1 - egg, beaten
1 cup(s) flour or Panko bread crumbs
2 teaspoon(s) garlic salt
1 teaspoon(s) paprika
1 teaspoon(s) ground black pepper
1/4 teaspoon(s) poultry seasoning
1 - ( 4 -5 pound ) chicken cut up
3 cup(s) vegetable oil
1/2 stick(s) butter
2 quart(s) cold water
1/2 cup(s) Kosher salt

Steps:

  • To make the brine: Stir Kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in.
  • Return the chicken to the bowl. Add beaten egg to the buttermilk. Pour buttermilk over chicken. Cover and refrigerate for another four hours.
  • Meanwhile, prepare the oil for frying by putting oil and butter in a pan (I prefer a deep fryer). Cook over low heat for 30 minutes, skimming as needed until the butter ceases to throw off foam. Just before frying, increase the temperature to medium-high.
  • In another bowl mix all dry ingredients.
  • Roll chicken in dry ingredients. Begin to fry. Do not overcrowd the pan or the cooking oil will cool.
  • Using tongs, slip some of the chicken pieces, skin side down, into the heated fat until chicken is golden brown. Drain on a wire rack or crumpled paper towels and serve.

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