<<insert picture>>
Last week, we went to the cash and carry and bought some spices that is used in the A&K chicken recipe.
The first attempt, just straight spices, and oven baked, was a disaster. Tasted a like a thousand salt shakers.
Reached out to the internet for help. This is what came back.
Ingredients
Butter milk
1 cup milk
1 tablespoon white vinegar
Flour dredge
1 1/2 cups flour
1/3 cup Barbours Chicken Spice
Stuff you will need
Deep Fryer
Crisco Lard
2 x shallow bowls
Paper Towel
Cookie sheet
Cookie rack
Cut up chicken
Whisk
Slotted spoon (Get the chicken out of the boiling oil)
Meat Thermometer
Directions
Make the Buttermilk by adding the vinegar to the milk. Let sit for about 5 minutes, then pour into a shallow bowl.
Whisk the flour and Barbours Chicken Spice together in a shallow bowl.
Make sure the chicken is thawed and dry.
Try to use one hand.
Dunk the chicken, one piece at a time into the buttermilk.
Then transfer the chicken to the flour dredge.
Transfer the flour coated chicken to a cookie sheet.
Let the flour coated chicken rest for 5 minutes before moving on to the next step.
Throw out the butter milk and the flour dredge as you are done with them. Do not try to reuse.
Set the deep fryer to 350 F. Remove the basket.
Once the oil is up to temperature (we have a light on the front of the fryer that will go off to show it's up to temperature), put 2 or 3 pieces of chicken in the oil.
Fry the chicken for about 20 minutes. Use Meat Thermometer and confirm internal temperature has reached 180 F.
Use your slotted spoon to fish out the chicken from the boiling oil and any extra pieces of floating particles that is in the oil.
Transfer your fried chicken to a cookie sheet that has been lined with paper towel and a cookie rack on the top. This will allow the chicken to drain.
Pro Tip - Do a second fry, again, about 2 to 3 pieces at a time. This time, for about 6 to 7 minutes.
My rule of thumb, when the light goes off on the deep fryer, this means the oil is up to temperature. This is about the right time to take the chicken out of the boiling oil. The oil temperature will go down as you add the chicken.
WARNING!! If you chicken isn't thawed, you run the risk of your oil "boiling over".
Comments and suggestions are always welcome.
