Provided by Curtis Stone
To Marinate the Chicken:
Massage 1½ teaspoons of the salt into the chicken pieces.
Combine the chicken pieces and buttermilk in a large bowl or large shallow dish and turn the chicken pieces to ensure they are completely coated with the buttermilk.
Cover with plastic and refrigerate for at least 2 hours and up to 1 day.
To Prepare the Chicken for Frying:
Preheat the oven to 300°F. Add enough oil to fill a large wok about halfway. Heat the oil over medium-high heat until it registers 350°F to 375°F on a deep-fry thermometer.
Stir the flour dry mustard paprika garlic powder onion powder pepper and 2 teaspoons of salt in a shallow dish to blend.
Whisk the eggs and water in a medium bowl to blend.
Working with one chicken piece at a time lift the chicken from the marinade allowing any excess marinade to drip back into the dish then dredge the chicken pieces in the flour mixture to coat completely.
Dredge the flour-coated chicken pieces in the egg wash.
Dredge the coated chicken in the flour mixture again to coat completely.
To Fry the Chicken:
Working in 2 to 3 batches carefully place the coated chicken pieces into the hot oil and cook for about 12 minutes turning as needed until they are golden and almost cooked through.
Using a skimmer transfer the chicken pieces to a rack set on a baking sheet to drain any excess oil.
Bake for about 10 minutes or until the chicken pieces are cooked through but still moist and juicy. Sprinkle with the remaining salt and serve.
Visit http://curtisstone.com.
This recipe has been added to the following public cookbooks:
Lori's cookbook,
Marcia's Cookbook Ya'll,
foxy lover cook book,
cookbook 3,
Glenn's recipes
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | minneytn
09/27/09 03:38 PM | Loved ItI really liked this chicken, the KFC has never made a crust this crunchy!!!!! I do think next time tho I may even add more garlic and onion powder, I thought it gave it a good flavor. I did have to make another batch of the flour mixture and 3 more eggs. I had 4 lbs of chicken but my mixture was gone about 2/3 of the way. I don't know why people have to critize a recipe that they have not even tried. Just because he is not a southern American does not mean he has never had southern fired chicken. |
| ★ ☆ ☆ ☆ ☆ | steelersgirl9999
09/20/09 07:33 PM | crap on a stickwhere does this idiot Get this recipe? finish fried chicken in the oven??? AND THAT CRUST WOULD BE LIKE A FREAKIN ROCK WHOEVER IN CHARGE OF AOL FOOD IS A BIGGER IDIOT THAN CURTIS STONE !!!!!!!!!!! |
| ★ ★ ★ ☆ ☆ | artsgolfer
09/19/09 05:02 PM | Recipe Question EveryoneWhen frying up chicken how do you assure that the chicken is cooked without burning the lovely crusty outside???? Thanks! |
| ★ ☆ ☆ ☆ ☆ | xxduckmeatxx12
09/08/09 07:30 AM | You Cannot Be Serious!Between the buttermilk, egg, and double dredging this crust will be hard as cement!
And since when do you finish cooking fried chicken in an oven? |
| ★ ★ ★ ☆ ☆ | GullerCongress
09/07/09 09:03 PM | Never put Fried Chicken in the OvenI've been collecting and trying to perfect fried chicken recipies for 30 years. I have about 125.
I've tried to finish off my chicken in the oven or put it in there just to keep it warm and it destroys the final product. I'm going to try this chicken so now I'm at 126.
PS - the double flouring is a must if you like a crispy chicken. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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