Text 15753, 53 rader
Skriven 2011-09-16 05:45:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 388
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alton's Fried Chicken
 Categories: Poultry, Chilies, Dairy
      Yield: 3 servings
 
      1    Broiler/fryer chicken; in 8
           - pieces
      2 c  Buttermilk
      2 tb Kosher salt
      2 tb Hungarian paprika
      2 ts Garlic powder
      1 ts Cayenne pepper
           Flour; for dredging
           Shortening; for frying
 
  Recipe courtesy Alton Brown
  
  Place chicken pieces into a plastic container and cover with
  buttermilk. Cover and refrigerate for 12 to 24 hours.
  
  Melt enough shortening (over low heat) to come just 1/8-inch up the
  side of a 12-inch cast iron skillet or heavy fry pan. Once shortening
  liquefies raise heat to 325 degrees F. Do not allow oil to go over
  325 degrees F.
  
  Drain chicken in a colander. Combine salt, paprika, garlic powder, and
  cayenne pepper. Liberally season chicken with this mixture. Dredge
  chicken in flour and shake off excess.
  
  Place chicken skin side down into the pan. Put thighs in the center,
  and breast and legs around the edge of the pan. The oil should come
  half way up the pan. Cook chicken until golden brown on each side,
  approximately 10 to 12 minutes per side. More importantly, the
  internal temperature should be right around 180 degrees. (Be careful
  to monitor shortening temperature every few minutes.)
  
  Drain chicken on a rack over a sheet pan. Don't drain by setting
  chicken directly on paper towels or brown paper bags. If you need to
  hold the chicken before serving, cover loosely with foil but avoid
  holding in a warm oven, especially if it's a gas oven.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 07 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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