THE UL­TI­MATE FRIED CHICKEN

Canadian Living Comfort Food - - Roasts & Mains -

CRISPY AND JUICY!

Hands-on time: 1 hour To­tal time: 5 hours Makes: 12 to 16 pieces

The spe­cial mix we cre­ated for our dou­ble coat­ing, plus a dou­ble dip in the but­ter­milk mari­nade, is the se­cret to our chicken’s ul­tra-crispy ex­te­rior.

But­ter­milk Mari­nade:

2 cups but­ter­milk

1½ tsp dry mus­tard

1 tsp each gar­lic pow­der and

onion pow­der

¾ tsp salt

½ tsp each sweet pa­prika and pep­per

¼ tsp poul­try sea­son­ing

pinch cayenne pep­per

Fried Chicken:

2 kg skin-on bone-in chicken

thighs, drum­sticks, wings

and/or breasts

2 cups all-pur­pose flour

½ cup po­tato starch

2 tbsp each gar­lic pow­der and

onion pow­der

1 tbsp dry mus­tard

2 tsp sweet pa­prika

1½ tsp salt

½ tsp pep­per

veg­etable oil for fry­ing

But­ter­milk Mari­nade: In glass bak­ing dish, whisk to­gether but­ter­milk, mus­tard, gar­lic pow­der, onion pow­der, salt, pa­prika, pep­per, poul­try sea­son­ing and cayenne pep­per.

Fried Chicken: Add chicken to mari­nade, turn­ing to coat. Cover and re­frig­er­ate for 4 hours. (Make-ahead: Re­frig­er­ate for up to 24 hours.)

In large bowl, whisk to­gether flour, po­tato starch, gar­lic pow­der, onion pow­der, mus­tard, pa­prika, salt and pep­per.

Add enough oil to large deep skil­let or Dutch oven to come 3 inches up side. Heat un­til deep-fryer ther­mome­ter reads 300°F.

While oil is heat­ing, re­move chicken from mari­nade, let­ting ex­cess drip back into dish; re­serve re­main­ing mari­nade. Pat chicken dry with pa­per tow­els.

Dredge chicken in flour mix­ture, tap­ping off ex­cess. Dip in re­served mari­nade, let­ting ex­cess drip off. Dredge again in flour mix­ture, tap­ping off ex­cess.

Work­ing in batches, fry chicken, turn­ing oc­ca­sion­ally, un­til in­stant-read ther­mome­ter in­serted in thick­est part of sev­eral pieces reads 165°F, 10 to 15 min­utes. Drain on rack set over pa­per towel–lined bak­ing sheet; let stand for 5 min­utes be­fore serv­ing.

PER EACH OF 16 PIECES: about 264 cal, 15 g pro, 15 g to­tal fat (3 g sat. fat), 18 g carb (1 g di­etary fi­bre, 1 g sugar), 45 mg chol, 314 mg sodium, 216 mg potas­sium. % RDI : 4% cal­cium, 10% iron, 4% vit A, 2% vit C, 12% fo­late.

Herb and garl i c Roast Chicken With Gravy

p. 62

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