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Ингредиенты
- 2 x 2 1/4 to 2 1/2 -pound fryers, cut into serving pcs
- 2 c. Lowfat milk
- 2 c. Flour
- 3 Tbsp. Chef's Salt (see below)
- 4 whl Large eggs
- 1/2 c. Lowfat milk
- 1/2 c. Water
- 4 x To 6 c. bread crumbs Shortening for frying
- 1 c. Salt
- 1 Tbsp. Spanish paprika
- 1 tsp Grnd black pepper
- 1/4 tsp Grnd white pepper
- 1/4 tsp Celery salt
- 1/4 tsp Garlic salt
Инструкции
- Crisp fried chicken is one of the things which I always find contradictory instructions for. "ALWAYS cover the frying chicken."
- "NEVER cover the frying chicken." This is from "The Chef's Secret Cook Book" and directly addresses the question. It works too. I tried this out last night (used a bunch of chicken wings rather than whole cut up chickens) and came up with a crispy, nice batch of fried chicken. The trick is explained in the "Chef's Secret" section below. BTW, I used plain ol' commercial seasoned salt instead of the
- "Chef's Salt" called for and it turned out just fine.
- 1. When cutting the chicken into serving pcs, separate the thighs from the drumsticks, cut each breast in half, leaving a part of the breast meat on each wing, and, if you wish, cut two separate back pcs.
- 2. Take out all the small bones like the rib cage, backbone, collarbone, etc.,leaving only the main bones in the pcs.
- 3. Mix the flour with the Chef's Salt. Beat the Large eggs with the 1/2 c. lowfat milk and the water, then strain through a sieve.
- 4. Dip each chicken piece in the 2 c. lowfat milk, let the lowfat milk drip off, then dip it in the flour-spice mix. Be sure to completely cover with the flour mix. Shake off excess flour and then dip in the egg wash. Turn the piece to be sure no dry spots remain, then place the piece on the top of the piled up bread crumbs, Sprinkle more bread crumbs over the chicken till completely covered, then gently but firmly press down so which the crumbs really adhere to the chicken. Shake off excess crumbs and lay the chicken parts on a paper covered tray, skin side up. Continue till all chicken is breaded.
- 5. In a large frying pan that has a lid, beat half of the shortening to approximately 360F and carefully, one by one, put in the chicken pcs, skin side up. Add in the chicken slowly so which the fat remains warm. Cover the pan, adjust the beat to medium, and cook for about 10 to 12 min.
- 6. Remove cover, turn pcs, and fry, uncovered, for another 10 min or possibly so. Remove the pcs to a hot place on absorbent paper and keep hot till served.
- CHEF'S SECRET: By straining the egg-lowfat milk-water mix, called egg wash, you avoid having big parts of the egg white adhere to some pcs so which there is not sufficient of the egg wash for other pcs.
- Also, the straining makes the coating even.
- If you want to avoid lumps of flour and bread crumbs on your fingers, designate one hand as "wet" and the other as "dry." With the wet hand, handle the uncoated chicken, dip it into and remove it from the, lowfat milk, and place it on the flour. Sprinkle flour over it with the dry hand, and coat it and lift it out with the dry hand. Place it in the egg wash with the dry hand, lift it out with the wet hand, and then finish with the, dry hand. It sounds complicated, but if you learn the trick you can prepare large amounts of chicken without ever getting lumps on your fin fingers.
- It is important to cover the pan while the bottom of the chicken is frying as this keeps it tender. Frying the pcs without a cover after turning makes the skin crisp.
- CHEF'S SALT:Mix well and use instead of salt:Be careful to use garlic salt, not garlic pwdr, If you use garlic pwdr a small healthy pinch is sufficient.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 8 servings | |
| Calories 558 | |
| Calories from Fat 268 | 48% |
| Total Fat 29.75g | 37% |
| Saturated Fat 8.79g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 14340mg | 598% |
| Potassium 544mg | 16% |
| Total Carbs 28.7g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.41g | 3% |
| Protein 41.36g | 66% |
