TEXAS FRIED CHICKEN | JUST A PINCH RECIPES
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
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.
FRIED CHICKEN – INSTANT POT RECIPES
No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
Provided by The Instant Pot Bible by Bruce Weinstein
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Mix the paprika, salt, onion powder, sage, thyme, pepper, and garlic powder on a large plate until uniform. Pat the chicken thighs dry with paper towels and roll the chicken in this mixture to coat the pieces evenly and thoroughly.
- Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot. Stack the thighs on the trivet. Lock the lid onto the cooker.
- Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
- Optional 2 All Pressure Cookers Press Steam or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Line a large lipped baking sheet with paper towels. Use kitchen tongs to transfer the hot thighs to a large, lipped baking sheet. Set aside to dry for at least 20 minutes or up to 1 hour.
- Set a 12-inch skillet over medium heat. Pour in enough oil to come about 1/2 inch up the sides—or melt enough shortening in the skillet to come to the same depth. Continue heating until the fat shimmers.
- Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.
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No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil.
After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
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- Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.
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