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| Competition Barbeque Team |
FRIED CHICKENEverybody likes fried chicken. It’s one of the rules. Here is my favorite fried chicken recipe. Naturally, if you don’t have time to marinade it don’t. It will still be good, just not as juicy and everything is better juicy.
Mix butter milk 1/2 teaspoon each salt & pepper and a dash or so of hot sauce in a plastic bowl or large zip lock bag. Rinse chicken and remove excess fat. Add chicken to the butter milk and marinate in the refrigerator over night. (Or at least 4 hours). On a large plate mix flour, salt, pepper, sage, paprika and sugar (the secret ingredient). Whisk 1 egg into a cup or two of milk. Drain the chicken in a colander and start heating the oil in a large skillet. When the oil is hot dip each piece in the milk/egg mixture, dredge it in the flour to coat and drop it in the oil. Don’t crowd the chicken -it is OK to do more than one batch. Cook until golden brown and cooked through. It will take about 10 to 15 minutes per side. If your not sure it’s done do what I do. Fry one extra thigh to sacrifice. When you think it’s done cut it open. If it’s cooked through eat it. If it’s still a little pink in the middle cook until done and then eat it! When the chicken is done drain on a rack instead of paper towels for crisper chicken.
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