Or we got to do deep fried chicken today, I love deep fried chicken. The first step that I did to this actually is I put the pieces into a saltwater brine with bay leaf, garlics and salt and pepper. It’s real cold, I had sit in the freezer and it’s going to keep the fried chicken real nice and moist and juicy while we cook it. Which for me is the best fried chicken.
So I am going to take it out of the brine right now which could be a little messy. We just let it drain, get some more paper towels and just pad dry those chicken pieces. Here I have this nice, deep, jumbo cooker made by Tefal.
Now you can see it’s about three and a half inches high, the walls five fork jumbo cooker here. You can add the peanut oil which is what we are frying the chicken in today. Another nice thing about this cooker by Tefal is it has a glass lid. This is about four cups oil, so I'm just going to get this pan real hot.
The heat is on high, I am just going to leave it on high the whole time. Just kind of put another cup of paper towels over this chicken is real important. You want all the water to be off with the chicken and I'm going to make a dip with egg and milk. About three eggs for this much chicken, I'm going to add some milk here.
And let’s say that is about maybe three quarters of a cup of milk. And I have a little flour here that I have already seasoned with some salt and pepper. I have some bread crumbs nay store about bread crumbs will work just fine. I have eight pieces of chicken her, so I'm just going to put each one through the three mixes and then staged them here. And put them into the pan or at the same time because it’s going to take a couple minutes to do that.
So I am worried about the first piece of chicken that I throw ending just losing track of which I put in first. Still I want them to cook nice and evenly, so here it goes. For these I would say you’re going for about 10 minutes of total cook time. Maybe you keep moving form one side to the other, the smaller pieces will take less time to cook.
You want it to be nice and golden brown on the outside, dark, so I am going to flip these thighs and the drumstick. Look at that it looks great, you want to keep turning it each piece occasionally. And you don’t want them to cook too much on one side, the rest are starting to turn real nice golden brown. I'm going to pull them out and it will continue to cook for a couple of minutes.
Turn the heat off as soon as the stuff comes out and we want to flip them over real fast. To get oil bit of time to drain out and what I like to do is take a couple of paper towels and just gently put a little pressure on each one. Just to absorb it – excess oil.
And that’s really moist again because of that brine. I think that is the key step of this recipe, really good.
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