Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Extra Crispy Fried Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Saturday, 14 February 2015

Extra Crispy Fried Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Extra Crispy Fried Chicken Biography

source (google.com.pk)

NOTES: USE ONLY SELF-RISING FLOUR (MAKE YOUR OWN, IF NECESSARY, FOLLOWING A TRUSTED RECIPE). YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR. YOU MAY USE 1/4 TEASPOON LEMON PEPPER IN PLACE OF 1/8 TEASPOON CITRIC ACID. (STEP ONE): RINSE and blot chicken pieces; MIX 2 quarts (8 cups) cups cold water with 2 tablespoons morton lite salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator, turning chicken as needed. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
2
INTO a large mixing bowl, add the SEASONED FLOUR ingredients except the self-rising flour and cornstarch; BREAK up any clumps if present, by hand or using the back of a spoon; WHISK well with a wire whisk until well blended; ADD 3 3/4 cups self-rising flour and 1/4 cup packed cornstarch; WHISK mixture well until thoroughly combined.
3
ADD 4 quarts water to a large bowl or saucepan for the WATER WASH.
4
REMOVE chicken from marinade with tongs; PLACE chicken into large bowl containing the SEASONED FLOUR and coat well; REMOVE chicken from seasoned flour bowl using tongs; PLACE chicken portions onto a platter; REPEAT procedures with remaining chicken pieces.
5
DIP one piece breaded chicken using tongs, into the WATER WASH to wet completely; DROP wet chicken into the SEASONED FLOUR again and toss until slightly clumpy (you may flick water into breading to get more small clumps, which is what you want); PLACE double-breaded breaded chicken onto a platter to rest for 15-20 minutes.
6
PREHEAT manufacturer's recommended amount of pure shortening or vegetable oil (or a blend of both) in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F - 325°F (use a heat-safe thermometer to gauge).
7
PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
8
FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
9
DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving.
10
SERVE and enjoy!

I have spent my whole life avoiding Popeyes Fried Chicken. I’ve heard that its Southern locations are excellent, but here in the Northeast, Popeyes appears in the news strictly along with the words, “shots fired” or, “human shield.” The branch location with which I am most familiar is in New Haven, CT, and it seems to exist in one, long perpetual armed robbery, broken up only from time-to-time by employees adding vials of crack to $50 three-piece boxes before passing them through the window. I certainly never visited, and Popeyes simply did not exist on my fried chicken radar

Until, that is, I found myself in an airport down South during a 40 minute layover. I hadn’t eaten all day, and had only minutes to grab some chicken and get it into my belly at the airport’s food court. I opted for a two-piece, with mashed potatoes and a biscuit. The kid behind the counter asked if I wanted some “Delta sauce,” which I had never heard of. I hastily agreed, anxious to get to my little plastic table where I could begin shoehorning hot fried chicken into my throat.
Read more at http://www.fromaway.com/cooking/extra-crispy-spicy-fried-chicken-with-delta-sauce#oALl60DIEZ8w29K6.99

The mashed potatoes were pretty standard-issue fast food stuff, and the biscuit was only remarkable due to the perfect butter-stained ring it left on my napkin. The fried chicken, however, was a revelation: unbelievably moist, piping hot white meat chicken covered in a thick, crunchy, spicy batter. Ripping strips off the breast and dunking them into the included tub of “Delta” sauce, I felt like I was eating fried chicken for the first time ever. The tangy, lightly spicy sauce perfectly complimented the salty, crunchy chicken. I wolfed down my late-lunch, and seriously considered filling the remaining space in my carry-on with more packets of Delta sauce, and wearing the cleaned bones as a necklace for the rest of the day, such was my new-found love for fried chicken.
Read more at http://www.fromaway.com/cooking/extra-crispy-spicy-fried-chicken-with-delta-sauce#oALl60DIEZ8w29K6.99

Popeyes has just one location in Maine, in the Kennebunk Service Plaza right off Interstate 95. And while my experience with the restaurant is only limited to an airport food court, I still don’t have a ton of confidence in the quality of the chicken being served at a highway rest stop. Now, I have to satisfy my Louisiana-style fried chicken cravings at home, and this is how I do it:

    3 eggs
    ⅓ cup water
    About 1 cup “Texas Pete” hot red pepper sauce
    4 cups flour
    2 teaspoon pepper
    2 teaspoon paprika
    3 teaspoons cayenne pepper
    1 quart buttermilk (optional)
    Salt, Pepper, and Garlic Powder (to taste)
    1 (1 to 2½-pound) chicken, cut into pieces
    Peanut Oil, for frying

For the Delta Sauce:
    ½ cup mayonnaise
    1 tablespoon lemon juice
    ¼ cup vegetable oil
    ¼ cup chili sauce
    ¼ cup ketchup
    ½ teaspoon paprika
    ½ teaspoon pepper
    1 teaspoon onion powder
    ½ teaspoon prepared mustard
    1 teaspoon Worcestershire sauce
    2-3 dashes hot pepper sauce
    1 clove garlic, minced