Ingredients
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-
8 - 16
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-
-
1 2/3
-
1/4
-
2
-
2
-
1
-
1 3/4
-
1/4
-
1/8
-
1/8
-
-
4
Directions
Great All-American Fried Chicken, My recipe for a real crowd-pleasing fried chicken made with corn flour (masa harina) PLEASE NOTE: The Nutritional Information listing here is inaccurate — since only a fraction of flour and salt actually end up in the finished product So be aware — the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!, Scrumptious and delicious ?
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Steps
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1
Done
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Note: Use Only Lawry's Seasoned Salt, or Prepare My Recipe #425753. to Make Cornflour, Finely Grind Corn Meal in a Clean Spice Mill or Coffee Grinder to Yield 2 Tablespoons. |
|
2
Done
|
Moderately Season Chicken With Salt and Freshly Ground Pepper; Rub Seasoning Well Into Chicken. |
|
3
Done
|
in a Large Bowl Add the Breading Ingredients Except the Flour and Cornstarch; Combine Ingredients Well Using a Whisk; Add the Flour and Cornstarch; Whisk Well Until Mixture Is Thoroughly Blended. |
|
4
Done
|
in a Medium to Large Bowl, Beat 4 Large Eggs; Add the Chicken Pieces and Turn to Coat Well; Transfer a Few Pieces Chicken at a Time Into the Breading Container; Roll Chicken in Breading Until Well-Coated; Gently Shake Excess Breading from Chicken; Place Breaded Chicken on a Platter and Repeat Procedures With Remaining Chicken; Let Chicken Rest a Few Minutes to Absorb Breading. |
|
5
Done
|
Add the Manufacturer's Recommended Amount Frying Oil For Deep-Frying; Place Deep-Fryer Basket Into Place in Deep-Fryer; Preheat Fryer to 315f (or Preheat Enough Fat to Immerse Chicken Completely in Deep Heavy Stovetop Pot Between 315f to 325f, Using a Standard Deep-Fryer Thermometer to Gauge). |
|
6
Done
|
Carefully Drop Each Piece Breaded Chicken One at a Time, Gently Into the Deep-Fryer Basket Without Crowding (if a Standard Size Home Fryer Is Used, Add No More Than 2-3 Pieces at a Time); (if Stovetop Frying, Gently Place Breaded Chicken Pieces Into Hot Oil Using Tongs, Turning Once Halfway Through Frying Duration). |
|
7
Done
|
Fry Chicken Between 15-18 Minutes Until Golden Brown and Fully Cooked, Depending on Chicken Portions/Sizes (juices Should Run Clear When Chicken Is Done); Blot Chicken Lightly to Absorb Excess Oil. |
|
8
Done
|
Maintain Frying Fat Temperature For Each New Batch and Repeat the Same Cooking/Steaming Procedures For the Remaining Chicken. |
|
9
Done
|
Reheat Chicken Before Serving, on Grill-Inserted Broiler Pan(s) in a Preheated Oven Until Warmed (keep Oven Temperature at 170f (do not Keep Chicken in Oven Over 25 Minutes, Since It Will Lose Moisture and Flavor at That Point). |
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10
Done
|
Serve and Enjoy! |
