Alright, folks, gather ‘round! Let’s talk about fried chicken. I’m not talking about just *any* fried chicken; I’m talking about the kind of fried chicken that makes you close your eyes and sigh with pure, unadulterated joy. The kind that brings back memories of Sunday suppers and grandma’s kitchen. I’m talking about Ohio Fried Chicken – and believe me, it’s something special.
Ohio Fried Chicken
This isn’t your run-of-the-mill recipe; it’s a technique. A carefully orchestrated dance between the chicken, the spices, and the hot oil. It’s all about achieving that perfect golden-brown crust that crackles with every bite, while the inside remains juicy and tender. Trust me, the end result is worth every bit of effort.
Ingredients:
Now, let’s dive into the nitty-gritty. Here’s what you’ll need to create this masterpiece:
- 1 whole chicken, cut into pieces
- 2 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a little kick!)
- 2 large eggs
- 1 cup milk
- Vegetable shortening or oil, for frying
Instructions:
Ready to get your hands dirty? Let’s get cooking!
- Prepare the Chicken: Make sure your chicken pieces are dry. Pat them down with paper towels. This is crucial for getting a crispy crust.
- Make the Dredge: In a large bowl, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). This is your flavor bomb, so make sure everything is well combined.
- Prepare the Egg Wash: In another bowl, whisk together the eggs and milk. This helps the flour adhere to the chicken.
- Dredge the Chicken: Dip each piece of chicken into the egg wash, then dredge it thoroughly in the flour mixture, making sure to coat it completely. Press the flour onto the chicken to ensure it sticks. Repeat this process for each piece. For an extra crispy coating, you can double dredge – egg, flour, egg, flour.
- Heat the Oil: In a large, heavy-bottomed skillet (cast iron is ideal), heat about 1 inch of vegetable shortening or oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a thermometer to monitor the temperature – it’s essential for proper frying.
- Fry the Chicken: Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain and Serve: Remove the chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the crust crispy.
- Serve: Serve hot and enjoy! This fried chicken is delicious on its own or with your favorite sides, like mashed potatoes, coleslaw, or green beans.
That’s it! You’ve just made some seriously delicious Ohio Fried Chicken. Remember, practice makes perfect, so don’t be discouraged if your first batch isn’t quite picture-perfect. Keep experimenting with the seasonings and cooking times until you find what works best for you. Happy frying!
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Delicious ohio fried chicken clean – how to make perfect recipes. Delicious ohio fried chicken clean – how to make perfect recipes