Skinnymixers Southern Not Fried Chicken Recipes

SKINNYMIXER'S SOUTHERN NOT FRIED CHICKEN

Steps:

• Preheat oven to 120°C or 250°F, fan-forced. Line a baking tray and place an oven proof wire rack on top.
• Add all rub ingredients to mixer bowl (except chicken) and mill for 20 sec/speed 9/MC on.
• Pat chicken with kitchen paper so that they are as dry as possible and put in a large bowl.
• Toss chicken through rub in bowl and place on rack in a single layer (its ok if they're touching, they shrink) to cook in the oven at 120°C or 250°F for 30 minutes.
• Increase oven temperature to 220°C or 430°F and cook for a further 30 minutes or until an internal temperature of 74°C - 94°C or 165°F - 200°F is reached. Alternatively cook in the airfryer in batches at 200°C for 17-20 mins turning halfway, until chicken is cooked.

SOUTHERN LIVING'S BEST FRIED CHICKEN

Steps:

• Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
• Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.