Double Fried Chicken
It’s a long weekend over here, so Happy Labor day everyone!
Let’s start Friday with fried chicken. I love it, but I tend to stay away from it as much as possible. I feel always so guilty after eating it, but I keep repeating everything in moderation and it will be ok. Work hard to burn it off and we can eat many yummy things.
It makes me happy though when I bite my teeth into crunchy skin; it’s like all the worries go away, sun shines, you can hear “aaaaa” and I feel that comfort…comfort of happy moments from my childhood.
I have many recipes of fried chicken but let me start today with very basic one, and I promise I will share more soon!
On the other note, my daughter just got accepted to play in a band. I was so happy for her and while she did great on audition and scored on almost all instruments high, she still preferred clarinet. However, teacher’s recommendation was flute because she scored the highest on it. So yea, my girl gonna start playing flute by next month. Now, I have both kids in school band, although Aleks is in symphonic too, and he is playing alto and tenor saxophone. I think giving kids the opportunity to start with music it’s simply amazing. Not only that they grow academically, but it gives them that trill and something to do other than spend most of the time looking at screens of tablet or a phone. But it just like anything else it takes so much work and dedication, which is another thing they get to learn.
When they left for school, I already planed little celebratory lunch party, because I was a proud mamma. Well, technically speaking I am proud of them every day but sometimes I do take a notch up if something really good happens to them.
They came home from school and as soon as they opened the door they forgot outside heat, stinky bus and just ran into the kitchen where I was making their favorite meal, fried chicken, mashed potatoes and peas; and yes, if you were wondering I had coleslaw and freshly baked biscuits. My youngest one was next to me, mashing those potatoes (he comes home from school an hour earlier so we have time to bond and talk, and make a mess in the kitchen).
They loved every bite of it and just kept munching until almost everything was gone.
Life is good! Sometimes just let go and enjoy the moment, enjoy the food and people that care and love you the most. So, I did just that. Enjoying every second of that meal with my family and I hope you will too!
Double Fried Chicken
Makes 10 pieces
- 1 3–4-lb. Chicken, cut into 10 pieces (preferably organic)
- 1.5 cups Corn Starch
- 2 large egg
- 2.5 cups all-purpose flour
- 1/2 Tbsp. corn starch
- 1 Tbsp. (17g) salt
- 1 tsp. poultry seasoning
- 1 Tbsp. red hot chili pepper or cayenne pepper
- 1/2 tsp. garlic powder
- Oil (for frying -read notes)
- 1 gallon Water
- 3/4 cup Salt
- 5 garlic cloves, crushed
- 2 scallions, roughly chopped
- Wash and cut chicken into about 10 pieces, cut any fat or even skin if you prefer it. Fill large pot of water and stir in salt, garlic and scallions; mix so the salt can get dissolved. Place chicken in and cover. Let it brine for 15 minutes on the room temperature (If you plan to cook it later, do not let it brine over 15 minutes on the counter top, it should be placed in the fridge to brine because of the bacteria).
- Drain water through colander, and wash a chicken just a bit with cold water. Use paper towel to pat dry chicken.
- Use three bowls or plates, in one corn starch, in the other one beaten eggs and in the third one flour (with corn starch, salt, chili pepper, garlic powder)
- Toss chicken to coat on all sides with corn starch, and place on one plate until ready for next step.
- If you have oil thermometer, heat oil to 300 to 325 degrees F, if you do not use little cube of white bread, then drop into the oil if it browns in a minute, then the oil is ready; Also choose a deep, or very heavy skillet to fry food if you do not have deep fryer (I used Wok, but it’s up to you). Add oil to the cold pan, leaving a head-space, or space at the top of the pan, of at least 3-4 inches. This allows a safety margin when the oil bubbles up as the food is added.
- Now, dip coated with corn starch chicken into egg mixture, then in flour. Shake a bit to remove excess flour and drop carefully into hot oil.
- Cook chicken until golden and cooked about 70 percent through, 6 to 8 minutes. Remove the chicken to a wire cooling rack and continue with the remaining chicken
- To make it extra crispy you will drop the chicken again to fry. Second time heat up the oil to 365 degrees F. Carefully drop chicken again to fry and should take until chicken is completely dark golden brown, about 2-3 minutes per side and the internal temperature should be right around 180 degrees. Remove onto paper towels and serve immediately. It can be also placed in warmed up (200 degrees F) oven to keep chicken warm until ready to be served. The best if you place it on the cookie wire rack over baking pan, then in the warm oven.
OILS for frying:
- Canola, refined (Neutral flavor, good all-purpose oil)
- Canola-olive oil blend (Convenient for cooks who like olive oil but want higher heat tolerance)
- Almond, refined (Clean, neutral flavor and a high-heat wonder).
- Grapeseed, refined (Clean, neutral taste. Emerald green color). source: www.pccnaturalmarkets.com/
You can use this method and brine for chicken breast fillets or wings if you do not wish to make the whole chicken.
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