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From the Publisher
Sitty’s Fried Chicken
Serves 4
Ingredients:
1 (3lb.) whole chicken — cut into 8 pieces 2 tsp kosher salt 1 tsp. freshly ground black pepper 1 cup all-purpose flour Peanut oil Note: Tested with White Lily enriched Bleached All-Purpose Flour.
Sitty’s Fried Chicken
Hands-on: 35 minutes, Total: 1 hour, 35 minutes
My grandmother Sitty’s secret recipe for fried chicken is all about the dredge, which uses basic seasoning, flour, and water. Simplicity is the key—after all, the star of the show is the chicken. Mama said that my grandfather Giddy, who was a butcher by trade, taught Sitty that the best chickens were those that weighted around 3 pounds.
These days, it’s almost impossible to find a chicken that size, so opt for a free-range or organic chicken because those birds are usually the perfect size. Preparing the chicken in the following manner will yield a very thin crisp coating and juicy, tender chicken beneath. Sitty’s secret is finally out.
Rinse chicken with cold water, and pat dry. Place chicken in a large bowl; sprinkle with salt and pepper, tossing to coat. Sprinkle flour and ½ cup water over chicken; toss chicken with flour mixture, suing fingers to rub flour paste into skin until thoroughly coated. Cover with plastic wrap, and chill 1-24 hours. Pour oil to a depth of 1 inch into a 12-inch cast-iron skillet. Heat oil over medium heat to 350°. Fry drumsticks and thighs in hot oil, bone sides down, 8 minutes, (Increase heat for first few minutes, if necessary, to maintain oil temperature at 350°.) Carefully turn chicken, rotating pieces away from your body; fry 8 more minutes or until browned and desired degree of doneness. Remove chicken, and transfer to a wire rack over paper towels. Repeat procedure with remaining chicken pieces (breasts and wings), reducing frying time to 7 minutes on each side.
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Publisher : TI Inc. Books (April 28, 2015)
Language : English
Hardcover : 288 pages
ISBN-10 : 0848743679
ISBN-13 : 978-0848743673
Item Weight : 2.54 pounds
Dimensions : 8.5 x 1 x 10.5 inches
