It is a long weekend over here, so Happy Labor Day everyone! Let us start on Friday with fried chicken.
I love it, but I tend to stay away from it as much as possible. Well, I feel always so guilty after eating it, but I keep repeating everything in moderation and it will be okay. I am working hard to burn those calories off so I can eat more yummy things.
It makes me happy though when I bite my teeth into crunchy skin; it is like all the worries go away, the sun shines, you can hear “aaaaa” and I feel that comfort… comfort of happy moments from my childhood.
Chicken recipes are incredibly popular and versatile for family meals for several reasons. First and foremost, chicken is a lean and affordable source of protein, making it a healthy option for any meal.
Additionally, chicken has a mild flavor that pairs well with a variety of ingredients and seasonings, allowing for endless possibilities when it comes to flavor combinations.
Chicken is also incredibly versatile in terms of cooking methods. It can be grilled, baked, roasted, sautéed, or like in this recipe, fried. Each cooking method imparts its own unique flavor and texture to the chicken, allowing for a wide range of culinary experiences.
It can be used in a wide range of cuisines, making it a great choice for families with diverse tastes. Whether you’re craving Italian, Mexican, Asian, or Mediterranean flavors, there is a chicken recipe to suit every palate.
From classic dishes like roasted chicken and chicken noodle soup to more adventurous recipes like chicken curry or chicken enchiladas, there is a chicken recipe to satisfy every member of the family.
Click Here For More Tasty Chicken Recipes
Chicken can be enjoyed in both classic and adventurous ways.
Traditional favorites like roasted chicken or chicken noodle soup provide a comforting and familiar taste, while more adventurous recipes like chicken curry or chicken enchiladas offer new flavors and culinary experiences.
Recipes using chicken are often quick and easy to prepare, making them a practical choice for busy families.
Whether it’s a simple baked chicken breast or a more complex chicken curry, most chicken recipes require minimal time and effort. This Double Fried Chicken is simple and satisfying. Serve it with mac and cheese and mashed potatoes for the best effects. Trust me! It is one of my family’s favorite meals.
I have many recipes on my blog using chicken but what is one more recipe, right?! We don’t eat a lot of fried food but when we crave it I make this tasty friend chicken.
I hope you try making my double friend chicken, and if you do, please tag me on Instagram, interest, or Facebook using tag @sandraseasycooking
Happy Cooking!
Amazon Affiliate links: You can use WOK to fry chicken or get a pro fryer.
Double Fried Chicken
Ingredients
- 1 3 4 lb. Chicken cut into 10 pieces,
- 1.5 cups Corn Starch
- 2 Large egg
- 2.5 cups All-purpose flour
- 1/2 Tbsp. Corn Starch
- 1 tsp Cayenne pepper or Chili Powder
- 1/2 Tbsp. Salt
- 1 tsp. Poultry seasoning
- 1/2 tsp. Garlic powder
- Oil for frying, read notes
Brine:
- 1 gallon Water
- 1/2 cup Salt
- 5 Garlic Cloves crushed
- 1/2 Onion roughly chopped
Instructions
- Wash and cut chicken into about 10 pieces, cut any fat or even skin if you prefer. Fill a large pot of water and stir in salt, garlic, and scallions; mix so the salt can get dissolved. Place chicken in and cover. Let it brine for 15 minutes at room temperature (If you plan to cook it later, do not let it brine over 15 minutes on the countertop, it should be placed in the fridge to brine because of the bacteria).
- Drain water through a colander, then, wash chicken just a bit with cold water. Use a paper towel to pat dry the chicken.
- Use three bowls or plates, in one corn starch, in the other one beaten eggs, and in the third one flour (with corn starch, Cayenne pepper or Chili Powder, salt, garlic powder)
- Toss chicken to coat on all sides with corn starch, and place on one plate until ready for the next step.
- If you have an oil thermometer, heat oil to 300 to 325 degrees F, if you do not use a little cube of white bread, then drop it into the oil if it browns in a minute, then the oil is ready; Also choose a deep, or very heavy skillet to fry food if you do not have a deep fryer (I used Wok, but it’s up to you). Add oil to the cold pan, leaving a head-space, or space at the top of the pan, of at least 3-4 inches. This allows a safety margin when the oil bubbles up as the food is added.
- Now, dip coated with corn starch chicken into the egg mixture, then in flour. Shake a bit to remove excess flour and drop carefully into hot oil.
- Cook chicken until golden and cooked about 70 percent through, 6 to 8 minutes. Remove the chicken to a wire cooling rack and continue with the remaining chicken
- To make it extra crispy you will drop the chicken again to fry. The second time heat the oil to 365 degrees F. Carefully drop chicken again to fry and should take until chicken is completely dark golden brown, about 3 minutes per side and the internal temperature should be right around 180 degrees.
- Remove onto paper towels and serve immediately. It can be also placed in a warmed-up (200 degrees F) oven to keep the chicken warm until ready to be served. The best if you place it on the cookie wire rack over a baking pan, and then in the warm oven.
Notes
OILS for frying: Canola, refined (Neutral flavor, good all-purpose oil) Canola-olive oil blend (Convenient for cooks who like olive oil but want higher heat tolerance)
Almond, refined (Clean, neutral flavor and a high-heat wonder)
Grapeseed, refined (Clean, neutral taste. Emerald green color).
* source: www.pccnaturalmarkets.com/
You can use this method and brine for chicken breast fillets or wings if you do not wish to make the whole chicken.