Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: yankeegrL425
Servings: 12
If your chicken breast halves are large, halve them crosswise. Marinating the chicken keeps the meat moist and imparts extra flavor. Though the recipe says to keep the fried chicken warm, it's equally good served at room temperature. In fact, if you're making this entire menu using a single oven, you'll need to let the chicken stand at room temperature while the squash casserole bakes.
2 medium onions, chopped
8 large garlic cloves, chopped
⅓ cup plus 2 teaspoons salt
2 tablespoons black pepper
1 tablespoon cayenne
8 cups water
8 chicken breast halves, 8 drumsticks, and 8 thighs, all with skin and bones, 8 to 9 pounds total
10 cups all-purpose flour
about 8 cups vegetable oil (64 fl ounce)
Special equipment: a wide 5 to 6 quart heavy pot (preferably cast-iron, 10 inches wide and 4 inches deep), and a deep-fat thermometer
Marinate chicken:
Purée onions and garlic with ⅓ cup salt, 1 tablespoon black pepper, cayenne, and 1 cup water in a food processor until smooth, then pour into a large bowl and stir in remaining 7 cups water. Divide chicken and marinade among 3 (1-gallon) sealable plastic bags, then seal, forcing out excess air. Marinate chicken, chilled, turning bags over a few times, at least 12 hours. (If you're concerned about leaks, put bags in a large bowl.)
Dredge and fry chicken:
Whisk together flour, remaining 2 teaspoons salt, and remaining tablespoon black pepper in a large bowl, then divide between 2 large roasting pans. Drain chicken in a colander, discarding marinade, then dredge each piece of chicken in seasoned flour and leave sitting in flour. Let chicken stand 20 minutes. Preheat oven to 250°F. Line 2 large baking sheets with paper towels and set a cooling rack on each.
Heat 2 inches oil in pot over moderately high heat until it registers 365°F on thermometer. Knocking off excess flour, transfer 4 pieces chicken to oil (keeping batches all white meat or all dark) and fry, turning occasionally with tongs, until golden brown and cooked through, about 8 minutes for breasts or 10 to 12 minutes for drumsticks and thighs. Lift chicken from oil with tongs, letting excess oil drip back into pot, then transfer to a rack and keep warm in oven. Dredge and fry remaining chicken in same manner, keeping it warm in oven. Return oil to 365°F between batches.
Note:
Chicken can marinate up to 1 day.