Chicken / How to cook fried chicken
Fried chicken has been a southern delicacy as long as we can
remember. The art of crunchy on the outside, juicy on the inside
fried chicken is easy with a few simple rules. Follow the directions
below and read our recommendations
(below) for variations to a Southern classic.
Knox's Spiced Traditional Southern Fried Chicken
Place chicken pieces in a large glass or ceramic bowl. Mix together
buttermilk and mustard and pour over chicken. Cover and place
in your refrigerator for at least three hours, tossing once. This can
also be done the day before.
Mix together flour and seasoning.
Remove chicken pieces from the buttermilk mixture and roll in
seasoned flour. Shake off the extra flour and place chicken pieces
on a plate. Not touching is preferred.
In a cast iron skillet melt enough Crisco to fill the skillet
1/3 full. Total depth of Crisco should be at least 1/2 of the
height of your largest chicken piece laying down. Heat to medium.
Without crowding the chicken pieces, carefully add prepared chicken
to the hot Crisco. Allowing room around each piece will allow
the chicken to cook evenly. Also make sure the Crisco is not to
hot as the outside will be done before the inside is cooked.
Turn pieces only once during cooking. When the chicken is golden
brown and crispy it is done. You should test one piece by cutting
into it with a knife. If juices run clear, the chicken is done.
Remove chicken from skillet and place on paper towels or napkins
before to absorb any oil before serving.
Recommendations for frying chicken
- We recommend Crisco but vegetable oil can be used as well.
- If you can not fit the chicken in the pan with out crowding
, cook fried chicken in batches.
- Add crushed cornflakes to the flour for extra crunch.
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