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problems with making fried chicken @ home
Hark! I heard (Makoto Taniguchi) say:
> I've been having a problem with my chicken tasting bloody but what
> does KFC and does other fast-food chains do to get rid of that excess
> blood?
I have no idea what KFC does to their chicken (ugh), but when I can, I
brine mine first:
Brined Fried Chicken
Brine:
3 T. Kosher Salt
2 quarts cold water
Flour Mixtu
1 C. flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. pepper
1/8 tsp. poultry seasoning (optional)
Mix water and salt until salt has melted. Soak 8-10 pieces of chicken
in brine overnight; drain, rinse, pat dry. Place flour mixture in a
strong plastic bag; add chicken pieces 2-3 at a time and shake well.
Brown well in oil or melted shortening on all sides; place in 9 x 12
baking pan/dish, finish in oven at 350° F for 55 minutes. Recipe can
be doubled without increasing quantity of brine.
With thanks to Ellen (Sportkite1) who first posted this brining
"recipe"...
--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!
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