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Baits Out
Posts: 12,328 AG
A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time.
OH BOY!
Baits Out
Posts: 12,328 AG
Bought me a mess of chicken on sale at W/D yesterday. Two large separate packets of drum sticks and thighs.
Now putting them guys in the marinade coating:
(Deviled Fried Chicken)
2+ C buttermilk
¼ C Dijon mustard
2 T onion powder with green onion and parsley
5 t salt
4 t dry mustard
4 t cayenne pepper
2½ t ground black pepper
3 C all purpose flour
1 T baking powder
1 T garlic powder
MARINADE:
In a tall plastic bag, mix buttermilk, Dijon mustard, onion powder, salt, dry mustard, cayenne pepper, and black pepper. Add chicken pieces.
Seal bag, eliminating most air. Turn bag to coat chicken evenly.
Refrigerate at least 2 days, turning the bag occasionally.
COATING:
Whisk flour, baking powder, garlic powder, remaining onion powder, 4 teaspoons salt, dry mustard, cayenne, and black pepper in a large (huge!) glass or stainless steel mixing bowl.
With marinade still clinging to chicken pieces (do not shake off excess), add to flour mixture.
Turn to coat thickly. Let chicken stand in flour mixture for 1 hour (or two minutes if you are really hungry!), turning chicken occasionally to recoat with the flour mixture.
Last year I built a mobile cooking cabinet for the screened porch -- mainly to keep the heat and smells outside especially during the summer; I do all wok and deep fat frying out there. The Masterpiece smoker and small Weber grill also have their places too.
Since deep fat frying is such a big deal and mess I always cook enough for a regiment once a month or so.
The main issue is clean up; (very slowly) straining the oil through a coffee filter(s) back into the jug. I used to use peanut oil but have changed to canola since it is much less costly. Will see how that goes?
Anyway, since the Florida Gators baseball championship games will be on tomorrow and Saturday, Sunday is the feast day.
In the immortal words of the late great Cajun chef Justin Wilson, “Am gonna be sooo good!”
Now putting them guys in the marinade coating:
(Deviled Fried Chicken)
2+ C buttermilk
¼ C Dijon mustard
2 T onion powder with green onion and parsley
5 t salt
4 t dry mustard
4 t cayenne pepper
2½ t ground black pepper
3 C all purpose flour
1 T baking powder
1 T garlic powder
MARINADE:
In a tall plastic bag, mix buttermilk, Dijon mustard, onion powder, salt, dry mustard, cayenne pepper, and black pepper. Add chicken pieces.
Seal bag, eliminating most air. Turn bag to coat chicken evenly.
Refrigerate at least 2 days, turning the bag occasionally.
COATING:
Whisk flour, baking powder, garlic powder, remaining onion powder, 4 teaspoons salt, dry mustard, cayenne, and black pepper in a large (huge!) glass or stainless steel mixing bowl.
With marinade still clinging to chicken pieces (do not shake off excess), add to flour mixture.
Turn to coat thickly. Let chicken stand in flour mixture for 1 hour (or two minutes if you are really hungry!), turning chicken occasionally to recoat with the flour mixture.
Last year I built a mobile cooking cabinet for the screened porch -- mainly to keep the heat and smells outside especially during the summer; I do all wok and deep fat frying out there. The Masterpiece smoker and small Weber grill also have their places too.
Since deep fat frying is such a big deal and mess I always cook enough for a regiment once a month or so.
The main issue is clean up; (very slowly) straining the oil through a coffee filter(s) back into the jug. I used to use peanut oil but have changed to canola since it is much less costly. Will see how that goes?
Anyway, since the Florida Gators baseball championship games will be on tomorrow and Saturday, Sunday is the feast day.
In the immortal words of the late great Cajun chef Justin Wilson, “Am gonna be sooo good!”
A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time.
Replies
When frying chicken I use a milk and mustard wash also, and add a little poultry seasoning to the flour mixture.
A summer kitchen is a great idea and pretty popular in the south before the days of a/c. I fry (tho' rarely these days) on the screen porch using the turkey fryer and the smaller pan that came with it, plus have learned to cook quite a few things on the grill (gas, sorry).
Fried chicken is mighty fine eatin', especially when sharing a plate with mashed potatoes and milk gravy, cole slaw, sliced tomatoes and biscuits with cane syrup.:hungry
This meal has been on my mind since Sunday...as of tonite, am hungry for it no longer. :thumbsup
ps - the beans and the bacon they are seasoned with are home grown.