In a medium saucepan, whisk together the flour, salt, pepper and cold milk. Add the chicken broth and cook over medium high heat, stirring frequently, until mixture begins to bubble. Reduce heat to medium and cook for two more minutes, whisking continually.
Southern belles ourselves, my mom and I will be the first to tell you that the secret to perfectly fried chicken is as follows: soak the chicken in buttermilk, season your flour (spices are up to you) and be sure to dip the chick in egg BEFORE your dredge it through the seasoned flour. Give it a whirl in the oil until golden brown and BAM! You've got some darn good chicken.Now of course there are plenty of tasty variations, so indulge in chicken nuggets, buffalo wings, country fried chicken smothered in gravy or a chicken biscuit. With fried chicken, you really can't go wrong - especially when waffles are involved.
henny penny chicken flour recipe
Don't forget the cornflakes...yes that's right...crunched up cornflakes after you've dipped the chicken in the flour. Do a second egg wash and roll the coated chicken in crushed corn flakes. It comes out so crispy.
Use a buttermilk soak and Cajun fish fry mix. It's made with corn flour for extra crunch and has cajun seasoning in it. Pan fry or deep fry. Distinctively yummy. Super easy and it will seem like you have a special recipe!
One trick used in these parts is to use pancake mix for the coating. You can simply add salt, pepper, and a pinch of chili powder. There are two local outlets who make the best fried chicken this way. They also serve other sides like fried pickles, onion rings, tater tots, fries, fried mushrooms, and things like cheese nachos. Neither of these restaurants will give you a single dish to eat on. Just wax paper and paper trays. The trick about keeping the coating on is to mix up a batch of milk and sugar. That's how they do it at Chick-fil-a and Church's. Dipping it first in the milk/sugar mix then the pancake mix, you put it into the hot oil. You should deep fry it if you want that Church's consistency. You can pan fry it if you want grandma's style.If you want to duplicate the Chic-fil-a chicken you can use a mixture of all purpose flour, some seasoned salt, and pepper. Dip the filets in the mil/sugar mix and then the coating. Cook on both sides for about 10 minutes. It should taste a lot like the filets you buy in the mall.
And to answer your question, NEWAVE, genuine Broasted chicken is some of the best fried chicken available! I actually prefer it to KFC original recipe, which has too many contrasting seasonings for my tastes. The key is to follow the Broaster factory training to the letter, and serve it fresh. That means hand-marinating, hand breading, and using 3-pound chickens cooked in small batches to be eaten immediately. Unfortunately, too much commercial fried chicken out there (including KFC) sits under a heat lamp for half an hour and gets dried out. Or, it is allowed to cool in a closed container and gets soggy. A batch of Broasted (or any commercial pressure fried) chicken cooks in 12 minutes, so it's not difficult to get it fresh. Another bad trend in the industry is to use pre-marinated and pre-breaded chicken (to reduce your employee hours and costs). It's just not the same as the classic hand-prepared Broaster brand method that's been used by that company for around 50 years. All pressure fryer manufacturers, including Broaster, also offer other seasonings and marinades (like spicy or Cajun, for example) so you can vary your product offerings. And any product that can be cooked in a deep fryer can also be cooked in a commercial pressure fryer. Broasted fish and Broasted potatoes are also excellent! While new commercial pressure fryers can be a bit expensive, you can also find used machines for a better price, just as with any restaurant equipment.
I cut up whole fryers, wash and pat dry. Soak in canned evaporated milk over night. The milk doesn't burn like eggs. Heat Crisco liquid oil in deep iron skillet. Mix flour, LOTS of salt and pepper. Dredge very milky chicken in flour. Drop in hot oil and cover. Don't even look at it for at least 6-7 minutes. Turn when crust is medium golden brown and finish cooking uncovered. Three generations have cooked fried chicken this way and when you tell your friends your making fried chicken for dinner, it's instant crowd! Party's ON!
I fry chicken the way my mother in law taught me. Using her 14" cast iron skillet (inherited), start the Crisco heating. Burn off the pin feathers & then wash the chicken. Salt, pepper, then dredge in flour. Put in the oil until the breading starts to turn brown at the oil's edge. Turn ONCE. Cook until the breading looks almost the same color as on the top. Take out, drain & eat! Hot or cold. MMMMMM! MMMMM!!! Mashed potatoes, gravy & fresh green beans on the side. You just can't go wrong.
My recipe is simple, and gold.Get chicken, skin on, bone in. Breasticles.With pepper, salt, season salt, and garlic powder, season the hell out of those things! Rub it in, do it some more.Then bounce them around in a bag of flour, but not TOO much flour. That over-seasoning on the chicken is going to come off in the flour- save it. I don't bother with egg dipping or anything like that.Then, commence to fryin'!
Once those are done, put them on some paper towels and stick them somewhere warm.Drain most of your grease, leaving some, and leaving all of the delicious burned bits and crumbles.Go down to a low simmer.Take a few table spoons of the flour you tossed the chicken and mix it up with the grease, it should look like a paste, but not a super thick paste. Add a bit of milk, and stir it until it starts to bubble, at which point it will begin to thicken. Once it thickens to the consistency you want, add more milk. If it stops thickening up, take some of that flour and mix it with some cold milk and mix that in (never just throw flour in hot anything, you'll get chunks, same with corn starch for making brown gravies). Salt and pepper to taste once you've reached the consistency you want.
I make mine simply by washing the chicken, dipping it in egg whites, then coating it with flour. I slow fry mine in a pan with canola and olive oil on low heat, and turn the poor piece or chicken over like a hundred times, but I have yet to burn the coating while the chicken stays raw. It's always come out perfectly crisp and cooked really well. I also always wait to add the salt and spices until the very end when the chicken is fresh out of the pan. I just sprinkle a bit of salt and spice over top, and I get the great flavor without adding too much to the flour.
Thanks! My family will not eat meat on the bone and I miss KFC a lot! I get it once in a great while for lunch but thats it. They'll go to El Pollo Loco because they offer non bone in options they like but I miss the originial recipe taste. I will be trying this, maybe I can get it to work on boneless chicken and have the best of both worlds. 2ff7e9595c
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