Hoosier Farm Fried Chicken Recipes

HOOSIER FRIED CHICKEN

Steps:

• Let chicken sit in refrigerator overnight. When ready to fry, roll pieces in mixture of flour, salt, pepper and poultry seasoning. Heat ¼ inch of cooking oil in cast iron skillet until bubbly. Lower the heat slightly and put in pieces of chicken. Cook to a golden brown, turning often to brown evenly and to prevent sticking. When all the pieces are golden brown, add water, cover tightly and cook slowly in a moderate oven at 325 F for 40 minutes until fork tender. Remove lid and cook chicken 5 minutes to re-crisp the coating. The chicken has an extra special flavor when oil is seasoned with approximately 1 t. of bacon drippings.

HOOSIER FARM FRIED CHICKEN

Steps:

• Wash chicken, trim loose parts and fat off.
• In a medium size bowl, beat the egg with the water. Put flour into 1 gallon zip lock bag. Season the flour with the house seasoning. Dip the chicken in the egg, and then coat well in the flour mixture.
• Heat the oil to 350 degrees F in a deep pot or cast iron Dutch Oven. Do not fill the pot more than 1/2 full with oil. To save cook time, partially precook chicken in 350 F oven for 20 minutes before "wash & flour".
• Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
• House Seasoning is MAdCity Dale's Luv seasoning #520519.

CLASSIC FRIED CHICKEN

Steps:

• For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
• Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
• For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
• Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

DEEP SOUTH FRIED CHICKEN

Steps:

• Heat the shortening in a large, cast iron skillet over medium-high heat.
• In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
• Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

HOOSIER CHICKEN WINGS, DRUMMIES, & THIGHS

Steps:

• On a large plate, combine flour, cayenne pepper, paprika, and salt.
• Before frying, boil chicken legs in a pot of water for 10 minutes or until meat is cooked (not red).
• 2 In a large saucepan, heat vegetable oil on medium heat.
• 3 On a large plate, combine flour, cayenne pepper, paprika, and salt.
• 4 Keep beaten eggs in a separate bowl.
• 5 Take 1 chicken leg and cover it is flour mixture.
• 6 Place the chicken leg in eggs and cover it in egg.
• 7 Place the chicken leg back into the flour mixture and cover it again in flour.
• 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying.
• 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
• 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
• 11 Allow plenty of time to cool before serving.
• 4 Keep beaten eggs in a separate bowl.
• 5 Take 1 chicken leg and cover it is flour mixture.
• 6 Place the chicken leg in eggs and cover it in egg.
• 7 Place the chicken leg back into the flour mixture and cover it again in flour.
• 8 Once oil is hot and ready for frying, place chicken leg into the oil for frying.
• 9 Repeat steps 5-8 for each chicken leg allowing up to 3 legs to fry at one time.
• 10 Once legs are fried to a golden brown, remove from oil and place on a double-folded paper towel on a plate.
• 11 Allow plenty of time to cool before serving.