This salt needs to halved *at least* but, key point, it wasn't the meat, it was the breading. Oh man it was like a chickeny ocean in my mouth. Lesson learned: never ignore the comments. I fried the chicken in an air fryer instead of in oil and it worked really well. I made this recipe and added less salt than prescribed and still found the final product to be quite salty. Build sandwiches with pickles, fried chicken, slaw, and more hot sauce, if desired. Spread some seasoned mayonnaise over cut sides of buns. Add lettuce, season with salt and pepper, and toss to coat. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch. Heat a dry large skillet, preferably cast iron, over medium. Transfer to a wire rack set over paper towels to drain. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5–8 minutes per batch. Heat over medium-high until thermometer registers 350°. Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Chill at least 30 minutes and up to 12 hours. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. buttermilk mixture into flour mixture and work in with your fingers. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Whisk egg, buttermilk, bourbon (if using), and 3 Tbsp. Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 2 Tbsp. Mix in mayonnaise, chives, celery seeds, and pepper season with salt. Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.Ĭombine garlic and lemon juice in a medium bowl let sit 10 minutes. Season chicken all over with salt mixture (you won’t need all of it). Make sure it’s at 350☏ or let it come back to that temperature before frying the next batch.Mix salt, sugar, and baking powder in a small bowl.
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