Sprinkle the chicken with salt and pepper and dredge it in the flour, and then shake off the excess. Place the flour in a separate large mixing bowl. In a large mixing bowl, combine the egg yolks and milk to make an egg wash. Heat the oil in a large, heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Stir to combine, then brush the chicken with the glaze just before serving.Mix the Creole seasoning into the ice water and add in the chicken. Step 4: Make the hot sauce: Scoop some of the cooking oil out of the pan, and add the rest of the sauce ingredients.Repeat with the remaining pieces, being sure to let the oil come back up to 350☏ before adding the chicken. Use tongs.) Fry until the thickest portion of the chicken reaches 160☏, and keep rotating the chicken so it browns evenly. Step 3: Fry the hot chicken: Once the oil reaches 350☏ (and not a second before), gently lower the breaded chicken pieces into the oil.Let the chicken sit for about 10 minutes so the breading will adhere before to the meat before it's cooked. Bread the chicken: Build some more layers of heat by dredging the chicken in the flour-cayenne mixture, then dipping it again in the marinade, before dredging one last time in the flour mixture. The chicken will absorb some heat and tenderize while it sits, so don't shorten this window. Marinade the chicken: Soak the chicken in the buttermilk-hot sauce marinade for 4 to 24 hours.
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