| | | Southern Deep-Fried Chicken I was never able to make good fried chicken until I started using the Bravetti Flash Fryer. Now I make it on HSN when I demonstrate the fryer because it comes out perfectly every single time! It's not fancy, but it sure is good…hot or cold! Just ask my son, Max, he adores it and I get a lot of pleasure from his enjoyment! Ingredients 3 lbs. Chicken pieces; bone-in
8 cups cool water
2 Tablespoons salt
1 ½ cups flour
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground black pepper
Directions - Wash chicken and place into 8 cups water with 2 Tablespoons salt. Allow to soak for 30 minutes. Drain water and pat chicken dry.
- Preheat your Deep Fryer to 375°.
- Place flour and seasonings into a large zip-close baggie. Add chicken, 2-3 pieces at a time, to baggie and toss to thoroughly coat chicken pieces. Allow to sit 5 minutes and then toss again.
- When fryer temperature indicator light goes out, remove lid and lower basket. Using long tongs, gently place chicken, one piece at a time, into the oil. Do not overcrowd the fryer; you may have to cook the chicken in two batches.
- Cover fryer and cook for 13-15 minutes or until done. Raise lid and allow draining 30 seconds. Place chicken onto paper towel to remove any excess oils. Repeat with remaining chicken.
Note If you will be cooking several batches of chicken, place the cooked chicken in an oven-safe dish and keep warm, uncovered, and in a 225 º oven until all chicken is ready to serve. |
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