It’s been 4 or 5 years since I made fried chicken, so it was time. Now, I cook a lot of As
It’s been 4 or 5 years since I made fried chicken, so it was time. Now, I cook a lot of Asian food, so sometimes I have to remind people that I’m a Chinese American cook – the crucial second word being “American” – and to me, Southern-style fried chicken is good Americana like barbecue and jazz. I marinated drumsticks overnight in buttermilk with a big blend of spices. Then, a coat of seasoned flour. The prepped pieces set at room temperature for an hour before cooking to get the perfect crust. I don’t have a deep fryer so I just use a shallow pan with an inch and a half of canola oil, in small batches, at medium temperature. If it gets too hot, the crust browns before the bone cooks; too cool, the crust gets greasy. I don’t necessarily recommend getting your fingers as close to the hot oil when placing pieces as my fingers look in that second shot above; but it’s really not as bad as it looks! Served with tangy slaw and cold beer. -- source link
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