Monday, April 25, 2011
Chicken Fried Chicken
Brining. Honestly..I kinda thought it was all hype. It's not. I'll tell you that.
So....3 chicken breasts, butterflied and then you have 6 pieces, and pound those out with a can of tomato soup (or whatever soup you have handy, or you know..a real meat tenderizer if you have one).
Then put those in a big ol' container and add:
1 1/2 cups buttermilk
2 T cajun seasoning
couple splashes of hot sauce
turn to coat, cover and put away in the fridge for awhile(30mintes to a few hours).
Once your chicken is ready get a deep pan (I'm sure cast iron would be great here too) and put about an inch of oil in it. You aren't gonna deep fry this..just shallow fry...and then finish in the oven..so go ahead and turn the oven on to 375.
In a dish put in 2 cups of all purpose flour, and another tablespoon or so of your cajun seasoning, and a couple spoonfuls of the buttermilk and mix it with your fingers. This is important. Why? Well...good fried chicken..like REALLY good fried chicken has those big, nubby, crunchy pieces...this is how you get them.
Oil hot? Ok...
Take the chicken out of the buttermilk and shake off excess, place right into the flour and press to coat, then right into the oil. Turn after a couple minutes (check for golden color)-once nice, golden, and crispy..place into a baking dish. Get all your pieces partially cooked in the oil and put the baking dish into the oven for about 20-30 to finish off cooking the inside of the chicken.
You can serve it with whatever sides you'd like...as you can see I served mine with biscuits, mashed potatoes and gravy, and braised cabbage (I'm gonna have to work on THAT recipe though).
The chicken is amazing...seriously.
Recipe adapted from here.