Wesson Fried Chicken Recipes

FRIED CHICKEN

Steps:

• Make the spice blend: Combine the berbere, paprika, celery salt, white pepper, cumin, garlic powder and 1 1/2 teaspoons salt in a bowl. Brine the chicken: Stir 1 cup salt and 8 cups cold water in a large bowl until the salt dissolves. Add the chicken to the brine, cover and refrigerate 1 hour, 30 minutes. Remove the chicken from the brine and pat dry. Marinate the chicken: Whisk the buttermilk, coconut milk, minced garlic cloves and 1 tablespoon of the prepared spice blend in a large bowl. (Reserve the remaining spice blend for sprinkling.) Submerge the chicken in the marinade; cover and refrigerate overnight. Heat the oil: Remove the chicken from the refrigerator and let it almost come to room temperature, about 1 hour. Fill a large cast-iron skillet about halfway with peanut oil; add the rosemary and whole garlic cloves. Heat over medium-high heat until a deep-fry thermometer registers 360 degrees F, or until a pinch of flour added to the oil sizzles and rises to the surface.
• Bread the chicken: While the oil heats, mix the all-purpose flour, semolina flour, cornstarch and white pepper on a baking sheet. Remove the chicken from the marinade with tongs, letting the excess drip off. Roll the chicken in the flour mixture to coat thoroughly, then sprinkle more of the flour mixture on top.
• Fry the chicken: Shake off any excess flour from the chicken, then, using tongs, carefully lower each piece into the hot oil. Fry, turning occasionally, until just cooked through, about 7 minutes. (Reduce the heat to medium if the crust starts to brown too quickly.) Transfer to a rack and let rest, 10 minutes. Discard the garlic cloves and rosemary. Fry again: Reheat the oil until a deep-fry thermometer registers 375 degrees F to 380 degrees F. Fry the chicken again, this time in 2 batches to avoid crowding the pan, until the breading is crisp and deep golden brown, about 1 minute.
• Season the chicken: Transfer the chicken to the rack to cool slightly, and sprinkle with the reserved spice blend. Keep the fried chicken warm in a 250 degrees F oven for up to 1 hour before serving, or let cool and pack for a picnic.

FRIED CHICKEN SEASONING

Steps:

• Mix all ingredients in a medium bowl until well combined.

BEST-EVER FRIED CHICKEN

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

SOUTHERN-STYLE OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.

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.

WESSON FRIED CHICKEN

Steps:

• Season chicken pieces with salt and pepper; set aside.
• Pour oil into 6-quart saucepan or Dutch oven or until 1-inch deep.
• Heat oil to 350°F over medium heat.
• Meanwhile, place flour, garlic powder, onion powder, paprika and red pepper in 1-gallon resealable plastic bag.
• Shake to combine ingredients; pour half of flour mixture into second resealable bag; set aside.
• Whisk milk and egg together in shallow bowl; set aside.
• Add dark meat chicken into first bag of seasoned flour.
• Shake to coat well; remove chicken shaking off excess flour.
• Dip pieces into milk mixture and transfer to second bag of flour and shake well to coat.
• Place coated chicken, skin side down, into preheated oil.
• Cook 10-12 minutes total, or until internal temperature reaches 180°F, turning occasionally to prevent excess browning.
• Drain on paper towels and keep warm.
• Make sure oil returns to 350°F and repeat steps with remaining white meat pieces.
• Cook until breast reaches 170°F.
• Discard all unused flour and milk mixtures.

WEST FRIED CHICKEN

Steps:

• Rinse chicken, cut off excess fat, cut any very big pieces in half.
• Combine Buttermilk, a few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well.
• (Tip: Marinating for a few hours in the Buttermilk mixture gives the chicken more flavour).
• In a large container with a lid, combine and sift the flour and dry ingredients.
• (Tip: I use a coffee grinder to powder the herbs to help release their flavour!).
• Dip the pieces of chicken in the Buttermilk mixture; let excess drip off back into the bowl. Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I'm getting some use out of Shirl's Tupperware). Place coated pieces on a rack and repeat with remaining chicken pieces. Leave them for about 30 minutes for the coating to get nice and moist.
• Heat oil in fry pan to 6 o'clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until only light brown on both sides (don't crowd that pan). After frying each batch, place them on a rack in a 160º(about 320F) oven (don't forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!
• Chicken breasts will take a little less time than boney pieces - thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts. Pierce with a fork to see if juices run clear to check for doneness. The end result is simply fantastic.

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY

Steps:

• Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
• Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
• Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
• 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
• Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
• In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
• In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
• Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
• Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
• Enjoy!