One of the fast-food that most of us love and crave for is crispy fried chicken. Moist, juicy, delicious, perfectly spiced with a golden crunchy crust. Skip the drive-through to KFC or Popeyes and make a much better version at home. It is easy, cheap, tasty and finger-licking good. Serve with a cheesy buttery biscuit (a quick leavened bread) and fries, a meal that is hard to resist. Tempting, satisfying and one that the family will cherish for a long time.
Key points to remember for obtaining succulent chicken pieces. Start by soaking them in buttermilk that act as a brine, enhanced with a dash of Tabasco. The acid in the buttermilk tenderizes the meat and keeps it moist. On the other hand, Tabasco imparts the subtle heat and flavour. After marinating for a couple of hours or overnight, season the chicken pieces with spices and salt. Set aside for another 30 minutes before dredging them twice in spiced flour with some panko breadcrumbs for crunch. Fry in batches without overcrowding the pan. This will ensure that the oil is consistently hot throughout preventing the chicken from absorbing too much fat. Oils such as peanut, vegetable, canola with a high smoking point should be used. An electric deep fryer or using a thermometer to maintain the proper temperature is crucial. Within 10 to 14 minutes, perfectly fried chicken is ready. Drain on a wire rack not absorbent paper towels to prevent the pieces from becoming soggy. Allow to rest for redistribution of the juices. Savour delightful tasty chicken cooked all the way through.
Biscuit is a cookie or cracker in various parts of the world whereas in USA and Canada, it is a soft, flaky leavened bread. Prepared with all-purpose flour, butter, baking powder, buttermilk and salt. Cubes of cold butter are "cut in" with a pastry cutter to incorporate the fat into the flour. This hinders gluten development preventing the dough from becoming elastic and stretchy. During baking, the bits of butter melt, releasing steam while creating airy pockets. Baking powder acts as the leavening agent. Buttermilk adds flavour, bringing the dough together simultaneously, tenderizing the crumb. Addition of cheddar cheese enriches the biscuits. If you are craving for Red Lobster's biscuits, now you can make them at home. Simple, easy, fast, no kneading or rolling and ready in minutes. Absolutely delicious, cheesy, buttery, crumbly and flaky.
Key points to remember for obtaining succulent chicken pieces. Start by soaking them in buttermilk that act as a brine, enhanced with a dash of Tabasco. The acid in the buttermilk tenderizes the meat and keeps it moist. On the other hand, Tabasco imparts the subtle heat and flavour. After marinating for a couple of hours or overnight, season the chicken pieces with spices and salt. Set aside for another 30 minutes before dredging them twice in spiced flour with some panko breadcrumbs for crunch. Fry in batches without overcrowding the pan. This will ensure that the oil is consistently hot throughout preventing the chicken from absorbing too much fat. Oils such as peanut, vegetable, canola with a high smoking point should be used. An electric deep fryer or using a thermometer to maintain the proper temperature is crucial. Within 10 to 14 minutes, perfectly fried chicken is ready. Drain on a wire rack not absorbent paper towels to prevent the pieces from becoming soggy. Allow to rest for redistribution of the juices. Savour delightful tasty chicken cooked all the way through.
Biscuit is a cookie or cracker in various parts of the world whereas in USA and Canada, it is a soft, flaky leavened bread. Prepared with all-purpose flour, butter, baking powder, buttermilk and salt. Cubes of cold butter are "cut in" with a pastry cutter to incorporate the fat into the flour. This hinders gluten development preventing the dough from becoming elastic and stretchy. During baking, the bits of butter melt, releasing steam while creating airy pockets. Baking powder acts as the leavening agent. Buttermilk adds flavour, bringing the dough together simultaneously, tenderizing the crumb. Addition of cheddar cheese enriches the biscuits. If you are craving for Red Lobster's biscuits, now you can make them at home. Simple, easy, fast, no kneading or rolling and ready in minutes. Absolutely delicious, cheesy, buttery, crumbly and flaky.
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Crispy Fried Chicken with Cheesy Buttery Biscuits
(Serves 6)
Chicken
Ingredients:
1 whole chicken, about 1.5 kg
2 cups buttermilk
2 to 4 tablespoons of Tabasco sauce
oil for deep frying
Seasonings
Ingredients:
2 to 3 teaspoons chilli powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon pepper powder
1 teaspoon seasoning salt
Flour Mixture
Ingredients:
2 cups all-purpose flour
1/2 cup panko breadcrumbs
2 to 3 teaspoons chilli powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon pepper powder
1 teaspoon paprika
2 teaspoons seasoning salt
Method:
Cut chicken into 8 pieces (2 drumsticks, 2 thighs, 4 breast pieces) plus 2 wings reserving the backbone for stock. If desired, leave skin on the various pieces. Wash and marinate in buttermilk with Tabasco sauce. Cover and refrigerate for two hours or overnight.
Transfer chicken pieces from the marinade into a bowl or plate and marinate with all the ingredients under Seasonings for 30 minutes. Reserve the buttermilk marinade aside.
In a deep pan or plastic bag, mix all the ingredients under Flour Mixture.
Heat oil in a deep fryer or pan until it registers 340 F on a deep-fry thermometer.
Coat 3 pieces at a time with flour, shake off excess and then dip in reserved buttermilk. Dredge the pieces again with flour getting rid off any excess.
Fry chicken pieces turning occasionally, until crispy and golden brown, about 10 to 12 minutes. Alternatively, check using an instant-read thermometer. The internal temperature should register 165 F or 75 C.
Drain on a wire rack and allow to rest.
Serve warm with biscuits and fries.
Note:
Cheesy Buttery Biscuits
(Yields 8)
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup unsalted butter (cold, cut into cubes)
1/2 cup cheddar cheese
1 cup buttermilk (cold)
1/2 teaspoon salt
Method:
Preheat oven to 400 F or 200 C.
In a bowl, sieve flour, baking powder and salt. Using a pastry blender, cut the cubes of butter into the flour until it resembles coarse crumbs.
Add the buttermilk and using a fork, stir gently to bring the mixture together.
Transfer to a lightly floured working surface. Dust some more flour on top and pat into a rectangle with three-fourth inch thickness.
Flour a 2.5-inch round cutter since dough is a bit sticky. Press, cut the dough firmly without twisting to avoid sealing the edges that can prevent the biscuits from rising.
Place biscuits inches apart on an ungreased baking sheet. Fold balance scrap dough over dusting with flour if sticky and cut until completely used.
Bake for 15 to 20 minutes until biscuits are light golden brown in colour.
Transfer to a wire rack to cool.
Serve with fried chicken pieces, fries and gravy.
Note:
Gravy
(Yields 2 cups)
Ingredients:
1/4 cup butter
1/4 cup all-purpose flour
2 cups of either milk, cream or chicken stock
dash of chicken bouillon cube
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper powder
salt
Method:
Melt butter in a pan. Using a whisk, stir in all-purpose flour. Cook well, then slowly mix desired liquid avoiding any lumps.
Add chicken bouillon, poultry seasoning, pepper powder and salt. Simmer until bubbling and thick.
Serve hot.
(Serves 6)
Chicken
Ingredients:
1 whole chicken, about 1.5 kg
2 cups buttermilk
2 to 4 tablespoons of Tabasco sauce
oil for deep frying
Seasonings
Ingredients:
2 to 3 teaspoons chilli powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon pepper powder
1 teaspoon seasoning salt
Flour Mixture
Ingredients:
2 cups all-purpose flour
1/2 cup panko breadcrumbs
2 to 3 teaspoons chilli powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon pepper powder
1 teaspoon paprika
2 teaspoons seasoning salt
Method:
Cut chicken into 8 pieces (2 drumsticks, 2 thighs, 4 breast pieces) plus 2 wings reserving the backbone for stock. If desired, leave skin on the various pieces. Wash and marinate in buttermilk with Tabasco sauce. Cover and refrigerate for two hours or overnight.
Transfer chicken pieces from the marinade into a bowl or plate and marinate with all the ingredients under Seasonings for 30 minutes. Reserve the buttermilk marinade aside.
In a deep pan or plastic bag, mix all the ingredients under Flour Mixture.
Heat oil in a deep fryer or pan until it registers 340 F on a deep-fry thermometer.
Coat 3 pieces at a time with flour, shake off excess and then dip in reserved buttermilk. Dredge the pieces again with flour getting rid off any excess.
Fry chicken pieces turning occasionally, until crispy and golden brown, about 10 to 12 minutes. Alternatively, check using an instant-read thermometer. The internal temperature should register 165 F or 75 C.
Drain on a wire rack and allow to rest.
Serve warm with biscuits and fries.
Note:
- Try to cook similar pieces together. Wings and white meat will take less time than dark meat.
- After seasoning marinated chicken pieces with spices, dip in beaten eggs instead of reserved buttermilk marinade.
- Two cups all-purpose flour can be replaced with 1 cup cornstarch and 1 cup all-purpose flour.
- To make buttermilk at home, use 2 cups of milk and 2 tablespoons of lemon juice. No need to heat milk, just stir in the lemon juice and leave aside for 10 minutes.
- Replace a whole chicken with 14 chicken drumsticks.
- Purchase Cuisinart Deep-Fryer at the following link: https://amzn.to/2FehpRd
- Oxo Candy and Deep Fry Thermometer - https://amzn.to/2WYosY1
- Oxo Instant Read Thermometer - https://amzn.to/2KOAKvV
Cheesy Buttery Biscuits
(Yields 8)
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup unsalted butter (cold, cut into cubes)
1/2 cup cheddar cheese
1 cup buttermilk (cold)
1/2 teaspoon salt
Method:
Preheat oven to 400 F or 200 C.
In a bowl, sieve flour, baking powder and salt. Using a pastry blender, cut the cubes of butter into the flour until it resembles coarse crumbs.
Add the buttermilk and using a fork, stir gently to bring the mixture together.
Transfer to a lightly floured working surface. Dust some more flour on top and pat into a rectangle with three-fourth inch thickness.
Flour a 2.5-inch round cutter since dough is a bit sticky. Press, cut the dough firmly without twisting to avoid sealing the edges that can prevent the biscuits from rising.
Place biscuits inches apart on an ungreased baking sheet. Fold balance scrap dough over dusting with flour if sticky and cut until completely used.
Bake for 15 to 20 minutes until biscuits are light golden brown in colour.
Transfer to a wire rack to cool.
Serve with fried chicken pieces, fries and gravy.
Note:
- These biscuits are absolutely delicious.
- I used a 3-inch cutter, hence 7 biscuits seen in the picture above.
- For pastry blender, purchase at: https://amzn.to/2IvgL2m
Gravy
(Yields 2 cups)
Ingredients:
1/4 cup butter
1/4 cup all-purpose flour
2 cups of either milk, cream or chicken stock
dash of chicken bouillon cube
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper powder
salt
Method:
Melt butter in a pan. Using a whisk, stir in all-purpose flour. Cook well, then slowly mix desired liquid avoiding any lumps.
Add chicken bouillon, poultry seasoning, pepper powder and salt. Simmer until bubbling and thick.
Serve hot.
