My Unsouthern Southern-Fried Chicken
Although my southern mom would be mortified at my twist on her southern-fried chicken, I came up with it because my husband won’t eat chicken skin, but he loves fried chicken. It also absorbs very little oil because it is quick-browned & it’s more juicy because it’s simmered before it’s battered & deep-fried . Lots of our friends & family have tried it and are amazed that it tastes as good as the traditional way of making it. It’s truly unorthodox but it tastes like the real thing.
- 3 lbs. of your favorie chicken parts; skin removed, well washed & patted dry
- 1 and 1/2 cups all-purpose white flour
- 2 large eggs
- 1 cup milk
- 2 Tablespoons Goya Adobo without cumin ( blue bottlecap)
- 1 teasp. ground black pepper
- 1/2 teasp. ground cayenne pepper
- 1/2 teasp. powdered poultry seasoning
- 1/4 teasp. garlic powder ( not garlic salt)
- 1/4 teasp. onion powder
- 1/4 teaspoon crumbled, dried oregano
- 1/2 teaspoon Tabasco sauce
- 2 drops liquid smoke
- veg. or corn oil for deep-frying
1Place chicken parts in large stew-pot, add 1 tablespoon of the Goya adobo powder, cover chicken with hot water & bring to a boil. Lower heat to simmer, cover pot & cook until chicken is just barely tender ( not falling off the bone).Remove chicken pieces from stewpot & allow to come to room temperature.
2Meanwhile, in medium bowl, add the eggs, milk, Tabasco sauce, a dash of Goya adobo & the liquid smoke.Beat together well, by hand. Set aside.
3In a second medium bowl, add the white flour, black pepper, onion & garlic powders, crumbled oregano, poultry seasoning & ground cayenne pepper. Mix together well. Set aside.
4In a heavy-bottomed, deep, medium-sized pot, place enough veg. or corn oil to equal 6 inches. Put on stove over medium heat.
5Meanwhile, as oil is heating, put 2 Tablespoons of the seasoned flour into the egg/milk mixtue & stir with a fork until just blended.
6Dip chicken pieces, one by one, first into seasoned flout to coat, shake off excess & then dredge in the egg/milk mixture, letting excess drip off. Put each piece back into flour mixture, coat well & tap off excess flour. Repeat until all pieces are coated, putting each coated piece on a plate or tray until all are coated.
7Check for correct oil temperature by putting in only once piece of chicken. It should get golden-brown within a minute or two ( with tongs or long fork, turn each piece once or twice to brown evenly.) If chicken doesn’t brown within a minute or two, then let oil get a little hotter before adding more chicken. Fry 2 to 4 pieces at a time;( be sure not to crowd the pot at all; pieces should not touch one another.). When golden-brown, remove to platter with paper towels to drain off excess oil. Serve immediately.
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