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Boyce developed his succulent, crispy fried chicken by playing with traditional recipes and experimenting with the cooking process, eventually settling on a nine-spice blend and a slower fry. "What's great is how moist it stays," he says. "It takes a little longer but develops a beautiful crust and cooks evenly down to the bone." His method is especially appealing to home cooks who are intimidated by the idea of deep-frying. While you can use a screen to protect from splatters, Boyce says, "If your stove is getting covered with grease, your heat is too high."
Commerce Kitchen Fried Chicken (adapted from James Boyce)
Ingredients:
2 cups flour
2 tablespoons salt
2 tablespoons pepper
4 tablespoons paprika
1 teaspoon garlic salt
1 tablespoon dry mustard
1 tablespoon French thyme, ground
1 tablespoon dried sweet basil, ground
1 teaspoon oregano, ground
1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
2 cups buttermilk
2 2 ½- 3 lb. chickens, cut into 8 pieces each
Vegetable oil for frying (canola and peanut oil work too)
Directions:
Mix dry ingredients in large bowl. Set aside.
Put chicken and buttermilk in two large plastic Ziploc bags or a flat dish and marinate in the refrigerator for at least two hours, turning every 30 minutes. This tenderizes the meat as well as removes any blood.
When ready to cook, remove chicken pieces from buttermilk, shake off excess liquid. Toss with dry ingredients. The chicken should be lightly covered, but it's okay if there are a few missed spots. You can also shake chicken with the dry ingredients in a large Ziploc bag.
Fill a large, heavy bottomed skillet or deep pot with enough oil to cover halfway up the largest piece of chicken. Heat oil to 325-350 degrees. If you don't have a cooking thermometer, wait for small bubbles to form.
Adjust heat so the oil bubbles are steady but not too rapid. Working in two or more batches, place the coated chicken in the hot oil. After about eight minutes, the chicken will be golden brown underneath. Turn over once and cook for an additional eight minutes or until nicely browned on both sides. The cooking process will agitate the pieces slightly, so you don't need to shift them around in the pan.
After frying, place chicken on a metal sheet tray covered in a paper towel and transfer to 200-degree oven to keep warm until serving. The chicken will stay moist for up to an hour.
more at link:
http://shine.yahoo.com/shine-food/kfc-copycat-fried-chicken-better-colonel-8217-114000674.html
Kali
(55,013 posts)must include at least a bit of bacon grease in the oil for flavor. that is my only demand.
NYC_SKP
(68,644 posts)Did you forget them?
nolabear
(41,986 posts)I think basil and thyme is a little overkill myself but the rest looks yummy.
era veteran
(4,069 posts)Marinate 8 count fryers 1 hour in *Texas Pete Hot sauce
toss in Kentucky Kernal Seasoned flour( I think a little too salty and cut a bit with plain flour), fry in skillet or fryer at 325º.
As a chef and catering all over the Bluegrass this has always been a winner.
Don't do it anymore, the catering, except on occasion.
Other hot sauces work but not Tabasco too hot, Louisiana Hot Sauce is good as well.
Settled!
Easy and simply the best.
warrior1
(12,325 posts)season the skinless chicken then coat with panko bread crumbs and bake in the oven.
HopeHoops
(47,675 posts)charlie and algernon
(13,447 posts)HopeHoops
(47,675 posts)madinmaryland
(64,933 posts)LynneSin
(95,337 posts)and I cook it in Olive Oil
Yummy!!!