Have you seen the viral video of actress Paula Patton “frying” chicken? There are no words, but here are two Fried Chicken Recipes that will have you smiling and swinging your feet. One thing for sure: you will not season the oil with these recipes.
If you hadn’t seen the cooking demonstration here it is.
Here are two recipes you can use to get your Fried Chicken Friday done right.
Cast Iron Fried Chicken (Shallow Pan)
Ingredients:
(3-4) pounds of chicken – Use your preferred chicken parts
Seasonings:
Black pepper
Cayenne pepper
Garlic Powder
Onion Powder
Badia Complete Seasoning
3 packs of Sazon Seasoning
Texas Pete Hotsauce
Yellow Mustard
2 cups of Flour
1 cup of Cornstarch
1-2 quarts of Peanut Oil
Cast Iron or Large Skillet
Steps:
Step 1
Clean and wash your chicken pieces and pat dry
In a large bowl add your chicken, yellow mustard to coat the chicken, and 1 tablespoon of each: Black pepper, Cayenne pepper, Garlic Powder, Onion Powder, and Badia Complete Seasoning, 1 pack of Sazon Seasoning and a couple of dashes of Texas Pete. Mix until fully coated.
Step 2
Combine flour, cornstarch, and 2 tablespoons of each: Black pepper, Cayenne pepper, Garlic Powder, Onion Powder, Badia Complete Seasoning, 1 pack of Sazon Seasoning and 2 packs of Sazon Seasoning in a paper bag or Ziplock bag (paper bag preferred). Add your chicken in batches, dredge and shake off any excess, and transfer to a parchment-lined baking sheet. Let rest for 10 minutes until the flour coat is set. Make sure there are no wet parts showing (this is key to not having it pop as much).
Step 3
Heat peanut oil in cast iron skillet or any large skillet to 375 degrees Fahrenheit. Add the chicken individually to the pan. Let brown, and then flip. Cook to recommended internal temperature of 165 degrees, or 10-20 mins based on the chicken part.
Tip: Do not turn too many times, don’t worry if it browns more on one part because this is a part of the flavor of the skillet-fried. To avoid pops cover with a mesh topper. DO NOT USE A PAN LID: This will create steam and cause oil to pop and possibly catch fire.
Step 4
Remove chicken from the oil, and put it on a paper towel/brown bag lined baking sheet or cooling rack. You can sprinkle a little seasoning on the chicken or hot honey sauce(if preferred).
Deep-Fried Buttermilk Chicken
Ingredients:
(3-4) pounds of chicken – Use your preferred chicken parts
Seasonings:
Black pepper
Cayenne pepper
Garlic Powder
Onion Powder
Badia Complete Seasoning
3 packs of Sazon Seasoning
Texas Pete Hot Sauce
3 cups buttermilk
2 cups of flour
1 cup of cornstarch
3 quarts of Peanut Oil
Dutch Oven or large pot
Extra – You can drain the majority of the oil and use the fond left in the pan to make a roux for a delicious gravy to serve over rice or potatoes.
Gravy recipe
2 tablespoons of butter
3-4 tablespoons of flour
Salt and pepper to taste
Small diced or sliced small onion (optional)
3 cups of water
Add butter to the pan allow to melt
Add flour until coated in butter
Stirring constantly until your desired color: blonde, pecan or dark roux
Add water stirring constantly to avoid lumps – (you can use a whisk)
Season your gravy to your desired taste
Add onions and let them cook down (optional)
Add water to your desired consistency and amount (keep in mind it will thicken as it cooks so be ready to add more water)
Let cook down until thickened to your desired consistency, add more water if you prefer a thinner gravy
Serve.
