Ingredients: |
Ingredients: Chicken Marinade:
Whole fryer chicken cut up into 8 pieces skin on
1/2 quart buttermilk to brine chicken
1 cup Louisiana hot sauce
2 tbsp Kosher salt
2 tbsp annatto oil
Spice Mixture:
1/2 tbsp mustard powder
1/2 tbsp onion powder
1/2 tbsp garlic powder
1/2 tbsp turmeric
1 tbsp cayenne
1/2 tbsp paprika
1/2 tbsp dill
1/2 tbsp cumin
1/2 tbsp Accent (MSG)
1 tbsp white pepper
1/2 tbsp Kosher salt
1 tsp celery salt
1 tsp sugar
Batter Mixture:
3 cups all-purpose flour, sifted
1/2 cup cornstarch
1 tsp baking soda
1/2 spice mixture from the above, sifted
Other ingredients:
3 eggs, lightly beaten
3 tbsp water
1/4 tbsp cayenne
Peanut oil for frying
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Directions: |
Directions:To marinate the chicken:
In a large plastic bowl with a tight-fitting lid, combine buttermilk, Tabasco sauce, Annatto Oil, dried dillweed, and kosher salt with a small whisk. Add the cut-up pieces of a whole chicken to the large plastic bowl making sure to submerge the chicken in the mixture completely. Refrigerate overnight or 8 hours for the best results. Pour off the chicken marinade, shake off excess buttermilk mixture from the chicken. Do not rinse the chicken.
To season the chicken:
In a small bowl, combine all the spices. Use ½ of seasoning to generously season both sides of the cut-up whole chicken. Then reserve ½ seasoning for the dredge mixture below. If you prefer a spicier fried chicken add more cayenne pepper and white pepper to the seasoning.
To batter the chicken:
Combine all-purpose flour, ½ of a cup of cornstarch, one teaspoon of baking soda, and the rest of the spice mixture from above, then sift all ingredients for the Dredge. Then place the flour mixture into a significant paper, add the brine seasoned chicken to the paper sack Roll the top of the bag down to close tightly, and shake gently to coat the brined chicken. Remove the chicken from the paper sack, then shake off the excess batter. Reserve until ready.
In a medium glass dish, combine the eggs, cayenne pepper, and water. Dunk each piece of the coated chicken into the egg mixture and shake off the excess egg mixture. Place chicken back into the paper sack and then shake gently to coat the chicken.
Remove the chicken from the paper sack and place it on a non-stick baking sheet. Refrigerate for about 1 hour to dry the batter. Trust me; the batter becomes so much more crispy after doing this.
To cook the chicken:
Before frying the chicken, be sure to let it sit at room temperature for 30 minutes before adding to the oil as it will drop the temperature of the oil if not.
Add the oil to a cast-iron kettle. Bring the oil mixture to 340° before adding the battered chicken.
Next, add the chicken to a cast-iron kettle and cook the chicken until golden brown. Be sure to the chicken is completely covered with oil. Do not overcrowd the cast-iron kettle if need be make in batches. The meat's internal temperature; the temperature should read 165° degrees when done.
Place the fried chicken on baker's rack to drain excess oil; be sure to place a metal baking sheet under it or paper towels while removing the excess oil off of the chicken. |
This recipe for Popeye's Style Spicy Fried Chicken is from