Alright folks, let’s talk fried chicken. Not just any fried chicken, but that golden, crispy, juicy perfection that takes you right back to Sunday dinner at Grandma’s. We’re aiming for that shatteringly crisp crust, that tender, flavorful meat, and that overall feeling of pure comfort. Forget the fast food, we’re making this from scratch!
Ohio Fried Chicken - A Classic Done Right
This recipe is a testament to simplicity and good technique. Don’t overcomplicate it! The key is in the details - the proper temperature of the oil, the right amount of seasoning, and a little patience. Trust me, the results are well worth the effort. Let’s get started!
Ingredients:
- 1 (3-4 pound) chicken, cut into pieces
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 2 large eggs
- 1 cup milk
- Vegetable oil or shortening, for frying
Instructions:
- Prepare the Chicken: Rinse the chicken pieces and pat them dry with paper towels. This is important for achieving a crispy crust!
- Make the Breading: In a shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Prepare the Egg Wash: In a separate shallow dish, whisk together the eggs and milk.
- Bread the Chicken: Dredge each piece of chicken in the flour mixture, then dip it into the egg wash, and finally dredge it again in the flour mixture, making sure to coat it completely. Press the flour onto the chicken to ensure it adheres well.
- Heat the Oil: In a large, heavy-bottomed skillet, heat about 1 inch of vegetable oil or shortening over medium-high heat. The oil should be hot enough to sizzle gently when a small piece of flour is dropped into it (around 325-350°F). Use a thermometer to monitor the temperature if you have one.
- Fry the Chicken: Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F.
- Drain the Chicken: Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain off excess oil.
- Serve: Serve the fried chicken hot and enjoy! Great with mashed potatoes, coleslaw, or your favorite sides.
Tips for Success:
- Don’t skimp on the seasoning! This is where the flavor comes from.
- Maintain the oil temperature. Adjust the heat as needed to keep it consistent.
- Don’t overcrowd the skillet. Cook the chicken in batches if necessary.
- Let the chicken rest on a wire rack after frying to prevent it from getting soggy.
There you have it! Delicious, crispy, homemade fried chicken. Enjoy!
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