Red Fried Chicken The old colonel with the white goatee cooks his chicken in a pressurized deep fryer. I dont have a pressurized deep fryer and would probably burn my house down if I did. I do however have a 12 inch diameter deep sided cast iron skillet with a matching lid. Its hanging up on a pot rack waiting for chicken. No one ever said a plate of fried chicken was healthy food. However it is comfort food to most people laced with memories. It is the memory trigger of a dear grandmother slaving away in a hot kitchen wiping her brow on a worn out threadbare apron. It brings back scenes of sunday meals around the family table where everyone joins in the laughter. This isnt that chicken. This recipe produces a spicy chicken with a burnished red crunchy crust. You will need napkins. Especially if you opt to use the War Paint. This meal doesnt really need a side dish to confuse matters. A big hunk of white bread and a pickle or two will do just fine. Keep a High Heat Thermometer on hand to keep tabs on the oil temp. If its not hot enough dont put the bird in until it is or everything will be so greasy and not in a good way. Do not let it get too hot. If it starts to smoke the chicken will be ruined. No one can tell you exactly how long to cook chicken by using times because every bird is different. Use an instant read thermometer to check for chicken doneness. Ingredients: 1 young Chicken no larger than 3 lb. and definitely not a roaster. 1/2 cup Kosher Salt 1 1/4 cup Cornstarch divided into 1 cup and a separate 1/4 cup 4 Eggs 2 Tbs. Louisiana Hot Sauce 2 cups Buttermilk 1/2 cup Bacon Drippings Peanut Oil for frying 1 cup All Purpose Flour 2 Tbs. fine sea salt 2 tsp. Goya Sazon Seasoning divided into two separate portions 2 Tbs. cayenne pepper 1 Tbs. dark brown sugar Method: Cut the chicken into 4 pieces. Separate the thigh with leg attached from the breast on both sides. Cut the rib bones and back away and save them for making stock. Turn the breast with wings attached over and from the back side cut it in half. Create a dry brine by combining the 1/2 cup of salt with the 1/4 cup of cornstarch. Rub the mixture coating all surfaces of the chicken pieces then place in a large ziplock bag. Seal then refrigerate it overnight. Create a Wet Bowl by whisking the eggs and hot sauce into the cold buttermilk until incorporated. Rinse then pat dry each piece of chicken then submerge in the wet bowl for 10 minutes. Heat a large cast iron skillet to medium with 1/2 cup of bacon drippings and enough peanut oil to reach half inch deep in the pan. Continue heating till a temperature of 350 is reached. Try to maintain that temp throughout. Create a Dry Bowl by whisking together the flour, salt, Goya Sazon Seasoning and cornstarch. Sprinkle in 1/4 cup of the wet bowl contents to form small lumps in the mixture. Have a lid for the bowl available. Line a sheet pan with paper towels and place a wire cooling rack over the towels. With a set of tongs pick up the leg thigh quarters one at a time and put them in the Dry Bowl. Cover the bowl with the lid and shake to coat the chicken piece completely. Using a different set of tongs place the chicken in the hot oil meat side down. Repeat with the other leg thigh quarter then cook until you see a brown crust forming. Flip both pieces then cover the pan and cook for 15 minutes. Uncover the pan and flip the pieces again. Using an instant read thermometer check the temperature of the thickest part of the thigh. Continue cooking until the internal temp reaches 165. Place each piece onto the cooling rack. Repeat the same cooking process for the Breast Wing quarters. Let the chicken rest for 15 minutes. You can serve as is or..... Create War Paint by combining in a heatproof bowl 1/2 cup of the oil you just used to cook the chicken with 2 tablespoons of cayenne pepper, 1 tablespoon dark brown sugar and one teaspoon Goya Sazon. The Paint will be deep red. Use a pastry brush to paint the chicken and serve immediately with something cold to drink.
Posted on: Thu, 04 Sep 2014 17:33:36 +0000