Fried Milk Recipes

FRIED MILK RECIPE (SPANISH LECHE FRITA DESSERT)

Steps:

• 1. Place 3 cups of milk, sugar, cinnamon stick, and lemon peel and pinch of salt in a saucepan and bring to a simmer over low heat.2. Meanwhile in a bowl, whisk cornstarch with the remaining 1 cup of milk. Whisk until smooth.3. Remove cinnamon stick and lemon peel from the hot milk. Pour the cornstarch mixture to the hot milk and heat over low-medium heat, stirring constantly, until thickens. Remove from heat, stir in vanilla extract.4. Pour the mixture into a pan lined with parchment paper. Cover with plastic wrap, let cool to room temperature, then refrigerate for at least 4 hours.5. When chilled, cut into squares.6. Prepare the coating: in one bowl beat 2 eggs, in the second bowl put flour, in the second plate/bowl mix sugar and cinnamon.7. Coat milk squares in flour, then dip in beaten eggs.8. Fry in hot oil for about 1-2 minutes on each side, until golden.9. Transfer to a paper towel to drain, then coat with sugar-cinnamon mixture. Serve warm!Notes:To make the custard more flavorful you can add orange peel and other spices.Suggested to serve with ice cream.

FRIED MILK

Steps:

• In a small bow, add coconut milk, milk, cornstarch and sugar. Heat over slowest fire and until heating until thickened. In the process, stir in one direction. Transfer to a square baking pan and set aside to cool down in fridge (rest for 40 to 60 minutes) until well hardened.
• Transfer out and cut into small strips around 5 cm long and 3 cm wide.
• Coat with starch, egg and breadcrumbs in sequence.
• Heat oil until 150 to 160 degree C. Place 4-5 pieces on a flat strainer, dip the strainer in and fry until slightly golden brown and crispy. Repeat until all of the remaining pieces are fried. Remove extra oil with kitchen paper and serve directly.
• Absorb extra oil with kitchen paper and serve hot.

FRIED MILK

Steps:

• Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan.
• Gradually stir in milk.
• Heat to boiling over medium heat, stirring constantly.
• Boil and stir 1 minute; remove from heat.
• Stir in butter and lemon peel.
• Spread evenly in ungreased square baking dish, 8x8x2 inches.
• Refrigerate uncovered at least 3 hours until firm.
• Cut custard into 2-inch squares, using wet knife.
• Dip custard squares into eggs, then coat with bread crumbs.
• Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels.
• Sprinkle with powdered sugar.

BUTTERMILK FRIED CHICKEN

Steps:

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

CRISPIEST BUTTERMILK FRIED CHICKEN

Steps:

• Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
• Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
• Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
• Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
• Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
• Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.