Text 33187, 82 rader
Skriven 2013-01-31 05:33:58 av Dave Drum (1:261/38)
Ärende: Gourmet 1553
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Double-Dipped Buttermilk Fried Chicken
 Categories: Poultry, Dairy, Herbs, Chilies
      Yield: 11 servings

      4 c  Buttermilk
    1/2 tb Dried thyme
      2 tb Tabasco sauce
      2 tb Worcestershire sauce
      2 tb Kosher salt
  2 1/2 ts Freshly ground black pepper
      6 lb Frying chicken (2 chickens);
           - cut up
      3 c  All-purpose flour
      1 tb Cajun seasoning
           Oil; for frying

  Combine the buttermilk, thyme, Tabasco, Worcestershire, 1
  tablespoon of the salt, and 1 1/2 teaspoons of the pepper
  in a nonreactive bowl large enough to contain all of the
  chicken pieces with at least 1 inch to spare. Add the
  chicken and turn to coat fully in the marinade. Cover with
  plastic wrap and marinate in the refrigerator for at least
  6 hours or overnight. Remove the chicken from the
  refrigerator about 45 minutes before frying.

  Line a large baking sheet with aluminum foil. In a large,
  shallow bowl, combine the flour, remaining 1 tablespoon
  salt, Cajun seasoning, and 1 teaspoon pepper. Remove the
  chicken from the buttermilk marinade and roll it around in
  the seasoned flour until completely covered. Set it on the
  prepared baking sheet; repeat with the remaining chicken.
  Dip the coated chicken pieces once more in the marinade,
  then again in flour. Return the pieces to the baking sheet
  (a few minutesÆ rest makes for a sturdier, crisper
  coating).

  Have a wire cooling rack set over paper towels ready. In a
  large, heavy Dutch oven, heat 1 1/2 inches of oil over
  medium heat until it reaches 350°F on a deep-fat
  thermometer. Using kitchen tongs, add a few chicken pieces
  at a time to the hot oil (crowding will lower the
  temperature, making for greasy chicken). Fry the chicken
  until the internal temperature reaches 180°F, about 10
  minutes per side (watch carefully, it can easily burn).
  Transfer the cooked chicken to the wire rack. Serve
  immediately or at room temperature (donÆt let the chicken
  sit more than 2 hours).

  Do it Early: The chicken can be fried up to 2 days in
  advance, covered, and refrigerated. Serve it cold-a
  classic Texas picnic food-or reheat on wire racks set on
  baking sheets in a 375øF/190øC oven for 15 to 20 minutes.

  Tip: If the chicken looks pretty dark before it is cooked
  through, transfer to wire racks set on baking sheets and
  bake in a 375øF/190øC oven until the meat reaches an
  internal temperature of 180°F on an instant-read
  thermometer.

  Keep fried chicken warm in a 200øF/95øC oven. Using a
  digital thermometer eliminates the need to stand over the
  chicken. When the alarm sounds, the meat is done.

  by Rebecca Rather and Alison Oresman; Pastry Queen
  Parties: Entertaining Friends and Family, Texas Style

  Epicurious | May 2010

  Yield: Makes 10 to 12 servings

  MM Format by Dave Drum - 14 October 2012

  Uncle Dirty Dave's Archives

MMMMM

... Chemicals, n: Noxious substances from which modern foods are made - Anon.

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