WHAT TO EAT WITH FRIED CHICKEN RECIPES

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16 SIDE DISHES FOR FRIED CHICKEN DINNERS – THE KITCHEN ...



16 Side Dishes for Fried Chicken Dinners – The Kitchen ... image

Fried chicken is one of the ultimate comfort foods and it’s easy to see why when it’s coated with delicious deep-fried batter. When cooked right, the crispy outer layer blends perfectly with the juicy, tender chicken underneath. Throw in some ketchup or gravy on the side and it’ll remind you of home. To have the

Provided by Cassie Marshall

BEST-EVER COLD FRIED CHICKEN RECIPE - JUSTIN CHAPPLE ...



Best-Ever Cold Fried Chicken Recipe - Justin Chapple ... image

Food & Wine’s Justin Chapple likes making extra-crispy chicken that retains its crunch in the fridge, so it’s ideal for picnics or just eating right out of the icebox. Slideshow: More Fried Chicken Recipes 

Provided by Justin Chapple

Categories     Whole Chicken

Total Time 1 hours 45 minutes

Yield 4 to 6

Number Of Ingredients 10

1 quart buttermilk
Kosher salt
Pepper
Two 3-pound whole chickens, cut into 8 pieces each
3 cups all-purpose flour
1 tablespoon hot paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
48 ounces all-vegetable shortening or canola oil, for frying
Hot sauce and assorted pickles, for serving

Steps:

  • In a large bowl, whisk the buttermilk with 1 1/2 tablespoons of salt and 2 teaspoons of pepper. Add the chicken. Cover with plastic wrap and refrigerate overnight.
  • In another large bowl, whisk the flour, paprika, onion powder and garlic powder with 1 tablespoon of salt and 2 teaspoons of pepper. Spoon 1/4 cup of the buttermilk marinade into the dry ingredients and mix until the dry ingredients look slightly shaggy.
  • Remove 1 piece of chicken from the buttermilk, letting the excess drip back into the bowl. Dredge in the flour mixture, pressing to help it adhere. Transfer to a baking sheet. Repeat with the remaining chicken pieces. Let stand for 30 minutes.
  • Line a large baking sheet with paper towels and set a rack on top. In a large saucepan, heat the shortening to 325°. Fry the chicken in batches at around 320°, turning occasionally, until golden and an instant-read thermometer inserted in the thickest piece registers 160°, about 15 minutes. Transfer to the rack to drain. Let cool, then refrigerate for at least 2 hours or overnight. Serve with hot sauce and assorted pickles.

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