recipe for chicken tenders fried
hello! this is chef john fromfoodwishes.com with my recipe for buttermilk fried chicken, one of myfavorite recipes of all-time, and not that hard to put together.and, uhh, just for fun, i'm gonna show you how i break down a whole chicken,for fried chicken. i'm gonna take off the wing tips,those are useless.
recipe for chicken tenders fried, i'm gonna de-joint the wings rightwhere they attach to the body. alright, the thigh, leg section comesoff. don't be afraid to snap, and dislocate. and then that gets cut between thedrumstick and thigh. yes, this is quick, but go back and watch it,
you know 7 or 8 times,you'll see. so once the legs and thighs are done,i'm left with basically the carcass, which has the backbone and the breast.you'll notice i'm using nice heavy cleaver, the ultimate tool for a chicken breakdown.snap the backbone like that. cut the breast in half, and then each press gets cut in 2pieces, you'll notice here when i cut the breasts in half, i slice down till ihit the bone, and then i give it one pound of my hand so it goes throughin one shot, nice and clean. otherwise you get like bonefragments.
so there's my 4 breast pieces,my two thighs, drum sticks, and the two wings. alright, into the bowl it goes.black pepper, salt, paprika, dried herbs, white pepper, cayenne,
and that gets tossed. all of the, believe it or not, 11 herbs and spices will beon the site. okay, after that's well tossedwith the spices and herbs, you're going to top it with buttermilk. andwe're gonna let that sit for 6 hours. you can get away with 4, youcan go overnight if you want. but i like 6 hours. alright, then we're gonna makesome seasoned flour. which is just flour, salt,
some paprika, some cayenne, some garlic powder, some white pepper, and some onion powder. so give it a mix. after the buttermilk marinat-ion, the chicken pieces get dredged, oh my god, there's a fire truckgoing by,
hate when that happens. the chicken gets dredgedin that seasoned flour, well, there you want it really nicelycoated. give it a little shake off, put on a plate, and we're ready to fry. and what we're going to do, and there's lots of differentways to fry this, i'm gonna take a dutch oven, alright that's a big 8-quartdutch oven,
and i have about two-and-a-halfquarts of oil in there. and i'm gonna fry all 8 pieces at once.some people like to fry in a skillet, in just like an inch or so of oil, and then they do in batches, andthey turn it halfway through. you know, i don't have the patience,i want it to all be done at the same time. of course this uses twice the oil,but you know what, how often do you fried chicken? like once a year?so 350, i'm gonna cook that for about 10 minutes, it's gonna developa nice crust, i'm gonna go in after 10 minutes, and just move it arounda little in case some pieces are stuck
together; i want to cook evenly. that's going to go for about another10 to 15 minute, so it's about 20 to 25 minutes total in thehot oil to cook all the way through. now while that's finishing up, i like totake a rack, and put it on some paper towels on a sheet pan, and that's what i'm gonna use todrain the cooked chicken on. alright, so that's ready. and the chickens ready! look at that.unbelievably beautiful.
so again, that's been about20 to 25 minutes total in the oil. i'm gonna fish it out with my spider,that little strainer thing you see there, and what beautiful chicken! impossibly crispy, amazingly delicious.don't bite into a for, about 10 minutes cause it's so hot, and you won't enjoy it.you'll just burn yourself. so 10 minutes later, we have a deliciousplate or fried chicken, and i just could not bring myself to eat this infront of you, but trust me, it was every bit as good as it looks.that is not a hard recipe, it does take a little bit of work, but really worth it.so, like i said, 11 herbs and spices,
believe it or not, was what wasincluded in this, you can go to the site, count themyourself, cause all the ingredients are listed there.and as always, enjoy!
Comments
Post a Comment