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Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes.
Combine all ingredients and place it in a ziploc bag with the chicken parts and let it marinade in the refrigerator for at least 30 minutes and up to 24 hours. First, pour the oil into a frying ...
Chef Michael Ruhlman likes to finish legs, thighs, and wings in a 250-degree oven to make sure "they're super tender and to further crisp them."
2. Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake the chicken thighs for about 25 minutes, until they're golden and crispy, turning halfway through. Drain on paper towels and serve with lemon wedges.
Classic Southern-fried chicken always includes a long buttermilk soak which tenderizes the meat and adds flavor. The flour dredge is simple but effective with black pepper, onion and garlic powder ...
1. Make the Buttermilk Soak: In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or ...
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