Clarithas Fried Chicken Wings Recipes
CLARITHA'S FRIED CHICKEN WINGS
Categories Chicken Poultry Appetizer Fry Kid-Friendly Summer Gourmet Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut off chicken wing tips, reserving them for another use (such as stock). Arrange wings in one layer in a 13- by 9-inch glass baking dish and sprinkle them evenly with 1/2 cup kosher salt. Turn wings over and sprinkle with 1/2 cup more salt. Chill wings 2 hours.
- In a colander rinse wings under cold running water and drain. Arrange wings in one layer in baking dish and thinly slice onions. Arrange onions over wings and pour buttermilk over onions. Chill wings, covered, at least 12 hours and up to 1 day.
- Discard onions and in colander drain wings. Have ready an 18-inch sheet of wax paper. In a large shallow bowl whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt. Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off excess. Arrange wings flat sides up and a few inches apart on wax paper and let stand 15 minutes. Generously sprinkle remaining flour mixture over wings, patting it to adhere, and let stand 15 minutes more.
- Have ready a rack set over a baking pan. In each of two 10- to 11-inch heavy skillets melt 1 cup shortening and 4 tablespoons butter over high heat just until butter begins to turn golden. To each skillet add 8 or 9 wings, flat sides down, and reduce heat to moderately high. Cook wings, covered, until deep golden, 8 to 10 minutes. Turn wings and cook, uncovered, until deep golden, about 8 minutes. With tongs transfer wings to rack set over pan to drain.
CLARITHA'S FRIED CHICKEN
From Tender at the Bone, by Ruth Reichl (a great read, by the way) the author used this recipe to bribe her parents into letting her use their NYC apartment. Calls for overnight marinating; prep time reflects time spent the day you cook it.
Provided by riffraff
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken pieces in a bowl and cover with salt – let sit for 2 hours.
- Remove chicken from salt and wash well.
- Put in bowl with buttermilk and onions and refrigerate over night.
- Combine flour, kosher salt, cayenne and black pepper.
- Pick up a piece of chicken and let the excess buttermilk drip off, then coat with flour mixture.
- Repeat with each piece until all pieces are coated well – place them on waxed paper and leave out for 30 minutes to dry and come closer to room temperature.
- Melt shortening and butter in skillet over high heat, add chicken, cover pan and lower heat – cook 10 minutes.
- Turn chicken pieces and cook, uncovered until done (about 15 minutes) – test by piercing each piece; juices must run clear.
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