![]() Place chicken in batter and turn to coat. Working in batches, dredge or roll chicken in the dry flour mixture, shaking off any excess. ![]() Remove chicken pieces from the brine pat dry with paper towels. Place a wire rack on a rimmed baking sheet. Heat oil in a large Dutch oven or deep-sided pan over medium heat until it reaches 350☏. (if the batter seems to be too thick, add some cold water, no more than 1 tablespoonat a time, until the batter becomes the consistency of pancake batter.) Add 3/4 cup cold water to the remaining flour mixture and whisk the batter to thoroughly combine. Remove 3/4 cup of the flour mixture to a shallow pan (to use for dredging the chicken). While the chicken brines, stir together flour, corn starch, pepper, salt, garlic powder, onion powder, paprika, baking powder and cayenne pepper in a large bowl. Whisk all brine ingredients in a large bowl until the sugar and salt dissolve.
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