Originally Posted by Katie H
First, let me say that all my children are now in their 40's and I've had this recipe
since they were toddlers. It is, by far, the best fried chicken recipe I've ever made and I have lots of recipes for fried chicken we all like...
It took me a good long while to learn to make crunchy fried chicken. And, contrary to popular belief, you don't need a pressure fryer, or special equipment. A good heavy pan with high sides, cooking oil, and a good recipe are all you need.
I make my crunchy fried chicken the same way as is done in Katie's recipe. The secret to this is that the chicken is patted dry before coating with the seasoned flour. The flour sticks to the chicken, which allows the thick batter to stick as well. Then, when the chicken is put into 2 to 3 inches of hot oil, the batter remains on the chicken and fries up crispy and delicious. The only difference between my crunchy chicken and Katie's is that I use more seasonings in both my seasoned flour, and batter. I also fry the chicken until the crust is medium brown, and then place it into a 375' F. oven for 20 minutes more. This makes sure that it is cooked through, without drying it out.
Here's my recipe for seasoned flour. Like Katie's, my family loves it.
Chief Longwind's Fried Chicken:
Cut up chicken for as many people as you need.
1/2 cup all-purpose flour
1 1/2 tsp. kosher salt (for extra flavor, replace the salt with a great chicken soup base)
1/2 tsp. granulated garlic powder
1/8 tsp. powdered ginger
1/2 tsp. marjoram
1/4 tsp. rubbed sage
1/4 tsp. ground thyme
1/2 tsp. black pepper
1/4 tsp. tumeric
1/8 tsp. red pepper (cayenne pepper)
1 dash Chinese 5-spice powder
1/8 tsp. celery seed
1/4 tsp. granulated onion powder
1 1/2 cups ap flour
1 cup water
1/2 tsp salt
1/2 tsp. rubbed sage
1 tsp. black pepper
1/2 tsp. red pepper (cayenne pepper)
1 large egg.
Enough oil to fill a heavy frying pan 3 inches deep.
Combine the seasoned flour ingredients in a 1 gallon plastic freezer bag.
Whisk together the batter ingredients in a large bowl. Heat the oil in the pan to 360' F. Preheat the oven to 375' .
Place the chicken into the freezer bag and shake until it's well coated. Remove the chicken pieces onto a cooling rack for five minutes. Dip the chicken into the batter and place in the hot oil. Don't put so many pieces in so as to crown the pan.
Brown the chicken on all sides to a medium brown. Place onto a parchment paper lined cookie sheet. Put the chicken into the oven and bake for 20 minutes. Serve with your favorite sides and a glass of my new, favorite citrus punch.
2 blood oranges, peeled
Juice of 1 lemon
juice of 1 lime
4 tbs. plain yogurt
4 cups ice water
sugar or sweetener to taste
Blend it up, and serve in chilled glasses.
Alternately, blend only the fruit, yogurt, and sweetener. Divide equal portions into four chilled glasses. Fill glasses with sparkling water.
For a lighter coating, omit the batter. Shake the chicken in the seasoned flour, dip in egg wash, and again into the seasoned flour. Fry and bake as before.
Seeeeeeya; Chief Longwind of the North