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Home Basics 12-Piece Revolving Spice Rack

fried chicken is so delicious when it’scooked properly. brown and crispy on the outside. juicy and tender on the inside. let’s learnhow to do it. it’s not hard to make fried chicken. in fact, there are very few ingredientsthat you need, but you do need just a little bit of time because the first step i’m gonnado, is i’m gonna take my chicken pieces and i’m gonna marinate them in some buttermilk.so, just using a zipper sealable bag, i’m gonna put this chicken into the bag and thenpour buttermilk on top. the reason i like to use buttermilk is because buttermilk’sacidic so it actually helps to tenderize the chicken a little bit. plus, it’s thick andit acts as a great glue for the breading. so seal that bag up. seal it well. and ifyou want to be extra careful, double bag it.

marinate that chicken. massage the buttermilkinto it a little bit and then put this in the fridge for a couple hours or overnight.now some people like to put hot sauce into the buttermilk at this stage. that gives itjust a little more zip and zing, and a little more flavor. so, this goes into the fridge.now i have some here that we have already marinated. so at this stage, that’s readyto go into the flour coating. so to make a flour coating, we’re gonna take anotherzip sealable bag. i’m gonna mix these ingredients together. so, some all purpose flour. andthen what’s really important is that we season this flour because this is the onlytime that the chicken actually gets seasoned. so, salt goes in. some paprika. and some cayennepepper. so now you have your chicken marinating

in the buttermilk. you have your flour coatingwhich is seasoned nicely. all you have to think about is what you’re going to fryyour chicken in. now that means two things. what kind of fat and what kind of vessel.i’m using a cast iron pot here because cast iron gets hot, stays hot. so hit helps tomaintain the temperature of the fat inside. and what fat did i put inside? well i usedshortening. i like shortening because it’s relatively odorless and of course when you’refrying chicken, your house is going to smell like fried chicken. relatively odorless andit’s solid at room temperature so when you’re finished frying your chicken and you let itcool, it’s much easier to dispose of. now you want your shortening to be at about 350degrees but if you don’t have a deep fat

frying thermometer or a candy thermometer,which most of us don’t, how do you figure it out? well here’s one tip. you can takethe end of a wooden spoon and put that into the oil. after about 10 seconds, you shouldsee some bubbles forming around the bottom of that spoon. you want that shortening tobe at the right temperature because if it’s too low, the flour on the outside will justabsorb into that oil and it’ll be greasy chicken instead of crispy fried chicken. so,let’s start breading our chicken. now we’re just gonna do about 4 pieces at a time. wedon’t want to overcrowd that flour bag. once they’re inside, seal that bag up andshake them around to make them evenly coated and let’s test our oil for a second time.this time to do that, i’m just gonna take

one of the chicken wings and dip just thetip of the wing into the oil. i want to see it do exactly what it just did and start tofry right away. now whenever you put food into any kind of vessel, you’re gonna bringthe temperature down a little bit because the food’s cold. so make sure your shorteningcomes back to temperature. you should see it spinning around. turn it down just a littlebit to maintain that temperature and i’m going to cover it with a lid for the first5 or 10 minutes. now what this does of course, it helps the splatter in your kitchen butit also creates steam in the top half of this pan so that allows the top of the chickento sort of cook. i haven’t submerged the chicken in the shortening you see. there’sonly about an inch of shortening here so the

rest of the chicken on top of the oil is gettingcooked with steam. so i’ve had this on medium heat for about 8-10 minutes and we’re gonnaturn it over now to do the other side. now is when we finish with our lid. we’re gonnaflip these over. they should start to be…oh! they look delicious! they’re looking brown,beautiful here. we’re gonna flip the other side. we’re gonna cover it with a splatterguard. just to protect our stovetop area and to protect you of course as well. and we’regonna let it cook for another 10 minutes. then it’ll be cooked through, it’ll beready to take it out, and get ready to eat it. so another 10 minutes in the pot there.we want to take a look and make sure our chicken is done. of course visually it should lookbrown and beautiful. i’m going to take some

pieces out that i know are finished and placethem onto a cookie sheet, cooling rack here. i’m using a board that has a fat away matthat elevates the chicken off the bottom. if you just put it on a paper towel, you’regonna have a soggy underside to the chicken and you don’t want that. look how beautifulthis looks. the only piece that i want to make sure is cooked through is that big chickenbreast. i’m just gonna push on it. i need it to feel firm to the touch. sort of likeyour hand when it’s taught like this. now it’s time to fry your next batch of chicken.i would put this into an oven at 170 degrees to keep it warm while you finish all the chickenthat you’re gonna fry and then get ready to enjoy. thanks for watching. if you’dlike to see more of the basics, click over

here. if you’d like to see everything iused today, click over here. if you have any comments or suggestions for more basics, putthem in the comments section right below.

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