Text 25944, 75 rader
Skriven 2012-06-10 10:31:00 av JIM WELLER (1:123/140)
Ärende: hot sauce 3
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Double-Fried Chicken With Lemons And Jalapenos
Categories: Chicken, Chilies
  Servings: 4

      5 lb chicken cut into 8 pieces
      4 c  buttermilk
  3 1/2 TB Old Bay seasoning, divided
    use
      1 TB Tabasco sauce
      2 TB Worcestershire sauce
      1 ga peanut oil
      3 c  Wondra flour
    1/2 TB freshly ground black pepper
      1 TB paprika
      1    lemon, very thinly sliced
    and seeds removed
      2    jalapenos, sliced into
    1/2    inch coins
    Kosher salt

Typically used to thicken gravies and sauces without clumps, Wondra
fine instant flour yields an ultra-crunchy, beautifully browned
batter for fried chicken, one much sturdier than all purpose flour.
If you can't find it, mixing all-purpose flour with 2 1/2
tablespoons of cornstarch is an okay substitute. While a
single-fried bird does just fine, cooking one nearly through before
popping it back into oil lends spectacularly crunchy results,

Place chicken pieces, buttermilk, 1 1/2 tablespoons Old Bay, Tabasco
and Worcestershire in a resealable bag. Seal tightly and shake to
combine. Refrigerate at least eight hours and up to 12 hours.

Preheat oil to 325 F in a wok, deep-fryer, or Dutch oven. In a large
bowl, combine Wondra, remaining 2 tablespoons Old Bay seasoning,
pepper and paprika.

When oil comes to temperature, remove one thigh at a time, using
tongs. Shake off excess liquid from marinade and dredge in flour on
all sides. Shake off extra flour and dredge again, gently dropping
pieces into hot oil one at a time. As the oil returns to
temperature, repeat the dredging process with drumsticks. Now, add
drumsticks to the fryer, too, and cook all four pieces for eight
minutes, until nearly cooked through. Remove thighs and drumsticks
and drain on paper towels. Repeat process with breasts, cooking for
7 minutes, and wings, cooking for 6 minutes.

While the chicken rests, toss lemons and jalapenos in the remaining
flour mixture. Add them to oil and quickly fry until golden and
crisp (2 to 3 minutes). Remove from oil and drain on paper towels.

When oil reaches 325 F again, return all chicken to fryer. Fry until
it becomes a perfect, golden brown, another 2 to 4 minutes.

Remove chicken from oil, drain on papers towels and allow to cool
slightly. Serve family-style, topping with fried lemons, fried
jalapenos and a sprinkle of salt.

Jennifer Olvera

  From: Serious Eats

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Cheers

YK Jim


... Food is the most primitive form of comfort.

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