Alright folks, buckle up buttercups! Because today we’re tackling a culinary Everest: FRIED CHICKEN. Not just ANY fried chicken, mind you, but Ohio Fried Chicken Clean. Yes, you read that right. “Clean.” I’m picturing chickens lined up in miniature shower caps and tiny scrub brushes right now.
Fried Chicken Fit for a Buckeye (Or Anyone Who Appreciates Crispy Goodness)
Let’s face it, fried chicken is basically the official food group of comfort. It’s the hug you get from a crunchy, golden-brown crust, followed by a juicy, flavorful interior. It’s what angels eat when they want to cheat on their halos. I mean, seriously, who *doesn’t* love fried chicken?
Now, I know what you’re thinking: “Fried chicken is hard!” And you’re partially right. It IS a commitment. It requires patience, a decent thermometer, and a willingness to accept the fact that your kitchen will smell like deliciousness for at least the next 24 hours. But trust me, it’s SO worth it.
So, what makes Ohio Fried Chicken CLEAN, you ask? Maybe they use organic, free-range, yoga-practicing chickens? Maybe it involves a rigorous decluttering process of your arteries after you consume it? The world may never know, but the goal is a great chicken without the weirdness. But let’s be real, we’re here for the crispy, juicy, finger-lickin’ goodness.
Ingredients You’ll Need (Besides a Good Sense of Humor):
- One whole chicken, cut into pieces (Or your favorite chicken parts. Thighs and drumsticks are always a good choice.)
- Buttermilk (This is key for tenderizing and flavor. Don’t skip it!)
- All-purpose flour (The foundation of our crispy kingdom.)
- Salt, pepper, garlic powder, onion powder, paprika, cayenne pepper (Seasoning is your friend. Don’t be shy!)
- Vegetable oil or peanut oil (For frying. Make sure you have enough!)
Instructions (Follow Closely, Or Face the Wrath of the Chicken Gods):
- The Buttermilk Bath: Soak the chicken pieces in buttermilk for at least 4 hours, or even better, overnight. This is where the magic happens. The buttermilk tenderizes the chicken and helps the flour adhere.
- Seasoning Station: In a large bowl or ziplock bag, combine the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
- Coat It Good: Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the seasoned flour, making sure to coat it completely. Press the flour onto the chicken to ensure it sticks. Double dredging is encouraged if you want extra crispiness.
- Fry Time!: Heat the oil in a large, heavy-bottomed pot or deep fryer to 325-350°F (160-175°C). Carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pot.
- Patience, Young Padawan: Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain and Enjoy: Remove the chicken from the oil and place it on a wire rack to drain excess oil.
- Devour!: Serve immediately and prepare to be amazed by your fried chicken prowess.
And there you have it! Delicious, golden, crispy fried chicken that even the most discerning Buckeye (or anyone else, really) will love. Now go forth and fry!
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