DELICIOUS FRIED CHICKEN & HELPFUL HINTS PLUS BONUS FRIED CHICKEN ALTERNATIVES

In an effort to clean out my magazines and cookbooklets, I joined Magazine Mondays hosted by Cream Puffs in Venice many years ago. What I really like is that she isn't strict about when you post so I can publish these yummy results as I find them. I have this horrible habit of cutting recipes out and throwing them into a box and then I have no idea where the original recipe came from. To be honest it didn't help me eliminate recipes, but I enjoy it anyway.  I've ended up with multiple recipes and they are ALL good so just pick your favorite from this bunch! Both of these recipes make a chicken where the crust doesn't break apart on the first bite.

DELICIOUS FRIED CHICKEN
Cut up chicken pieces
1/4 cup beer or ginger ale
1/4 teaspoon baking soda
1/4 teaspoon salt
Oil for frying

• Bring oil to frying temperature in a cast iron skillet.
• Wash chicken pieces, dry and sprinkle with salt.
• Whisk together the beer, baking soda and salt.
• Dip each piece of chicken in beer mixture and then fry.
• Drain on paper towels.

BUTTERMILK BRINED FRIED CHICKEN
3 pounds of your favorite chicken pieces
3 cups buttermilk
1/3 cup kosher salt
3 tablespoons sugar
2 cups flour
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1/2 tespoon paprika
1/2 cup buttermilk
2 jumbo eggs

• In a very LARGE bowl combine the 3 cups buttermilk, kosher salt and sugar, stirring to dissolve.
• Add ALL the chicken pieces, turning to make sure each piece is coated in brine. and seal tightly.
• Chill 3-4 hours, turning occasionally to make sure chicken pieces are well coated in brine.
• Remove from brine and dry on paper towels. Discard brine. 

• Heat large skillet with 1 1/2 inches of oil to 350 degrees. OIL WILL BE HOT!!! USE CARE!!
• Whisk together the eggs and 1/2 cup buttermilk into a shallow dish.
•  Combine flour, sea salt, white pepper and paprika in a large Ziploc bag. Divide into 2 shallow dishes.
• Dip each chicken piece in the first flour dish, then the egg dish and then the 2nd flour dish.
• Add chicken pieces, adjusting as necessary to maintain heat. 
• Cook 12-15 minutes until golden brown turning only once when you see blood as grams would say.

NOTE:  LET YOUR USED OIL COOL AND THE STRAIN IT INTO A GLASS MASON JAR.  REFRIGERATE AND IT CAN BE USED 2-3 MORE TIME IN THE THE NEXT SEVERAL MONTHS.  BE SURE TO STRAIN IT EACH AND EVERY TIME!

HELPFUL HINTS FOR FRYING CHICKEN:

• SIZE DOES MATTER. Try to cook pieces similar in size at the same time.
• DO NOT CROWD YOU PAN.  Cook in batches allowing plenty of room for the oil to make your crust crisp.
• BUTTERMILK BRINE:  Buttermilk brine on chicken as well as beef acts like an enzyme to break down muscle fibers and fat allowing more flavor to be tasted in the finished product.
• ROOM TEMPERATURE! Bringing your pieces to room temperature before the wash and dredge does 2 helpful things - 1) your oil will not cool as much or as fast giving you an even cooking and 2) your wash and dredge will stay put better making a crispier chicken.