Daniel Boone S Fried Chicken Recipes

SPICY FRIED CHICKEN

Steps:

• In a large zip top bag place chicken pieces with the buttermilk and chipotle. Close bag and mix making sure mixture is evenly distributed. Marinate for up to 8 hours or overnight in the refrigerator.
• Fill a large 12-inch cast iron skillet with oil to the depth of about 1/2 to 3/4-inch and heat until hot, about 325 degrees F.
• In a shallow dish mix the flour and cornmeal with the seasonings. Remove the chicken from the marinade and dredge into the flour/cornmeal mixture. Repeat this process until all pieces are coated. Gently lower the chicken into the hot oil and fry for about 10 minutes on each side, until golden brown and the chicken is cooked through. The oil temperature will drop to about 290 degrees F when the chicken is first added to the hot oil, but will raise back up to 325 degrees F during the cooking process. Use an instant-read thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before removing it from the oil. Drain on paper towels and serve.

DANIEL BOONE'S FAVORITE HONEY-FRIED CHICKEN

Steps:

• Melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees F (175 degrees C). Whisk together the honey and white vinegar; set aside. Whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
• Season the chicken pieces with salt and black pepper. Roll chicken in the flour mixture to coat evenly; shake off excess. Place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. Turn the chicken pieces over and brown on the other side.
• Reduce heat to low. Cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. Pour off most of the shortening. Pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.

DANIEL BOONE'S FAVORITE HONEY-FRIED CHICKEN

Steps:

• Melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees F (175 degrees C). Whisk together the honey and white vinegar; set aside. Whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
• Season the chicken pieces with salt and black pepper. Roll chicken in the flour mixture to coat evenly; shake off excess. Place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. Turn the chicken pieces over and brown on the other side.
• Reduce heat to low. Cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. Pour off most of the shortening. Pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.