Difference between revisions of "Tangy Lemon Battered Fried Chicken"
RealRecipes (talk | contribs) m (1 revision: 3) |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | | [[Chicken|Chicken]] | |
Even more tangy than using buttermilk. | Even more tangy than using buttermilk. | ||
| Line 6: | Line 6: | ||
* 2 each thighs, legs, and boneless breasts | * 2 each thighs, legs, and boneless breasts | ||
| − | * 1 tbsp smoked [[ | + | * 1 tbsp smoked [[Paprika|paprika]] |
| − | * 1 tbsp [[ | + | * 1 tbsp [[Salt|salt]] |
| − | * 1 tbsp [[ | + | * 1 tbsp [[Pepper|black pepper]] |
| − | * 1 tsp granulated [[ | + | * 1 tsp granulated [[Garlic|garlic]] |
| − | * 1 tsp ground [[ | + | * 1 tsp ground [[Ginger|ginger]] |
| − | * 1 tbsp [[ | + | * 1 tbsp [[Cayenne Pepper|cayenne pepper]] |
| − | * Freshly squeezed [[ | + | * Freshly squeezed [[Lemon Juice|lemon juice]] |
| − | * [[ | + | * [[Cornmeal|Cornmeal]] as needed for dredging |
| − | * 16 ounces vegetable [[ | + | * 16 ounces vegetable [[Shortening|shortening]] |
== Procedure == | == Procedure == | ||
| Line 32: | Line 32: | ||
Also, the chicken will stay rocket-hot for a good 20 minutes, so do not put the chicken into an oven. Especially a GAS oven. It'll just make it soggy. | Also, the chicken will stay rocket-hot for a good 20 minutes, so do not put the chicken into an oven. Especially a GAS oven. It'll just make it soggy. | ||
| − | [[Category:Chicken | + | [[Category:Chicken Recipes]] |
| − | [[Category:Lemon | + | [[Category:Lemon Recipes]] |
| − | [[Category:Fried | + | [[Category:Fried Recipes]] |
Latest revision as of 15:48, 9 May 2012
| Chicken
Even more tangy than using buttermilk.
Ingredients
- 2 each thighs, legs, and boneless breasts
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp granulated garlic
- 1 tsp ground ginger
- 1 tbsp cayenne pepper
- Freshly squeezed lemon juice
- Cornmeal as needed for dredging
- 16 ounces vegetable shortening
Procedure
- Combine seasonings.
- Moisten chicken with lemon juice and coat with seasoning mixture.
- Dredge chicken in cornmeal and let rest 2-3 minutes only.
- Melt shortening in a large cast iron skillet; heat to 350°. WATCH CAREFULLY!
- Place legs and breasts around the edges, then place thighs in the center. (more on that later)
- Fry for 12 minutes, then turn and fry another 12 minutes.
- Drain on a cooling or oven rack. Please don't use paper towels, they will make your chicken greasy.
- Sprinkle with black pepper; serve.
Notes
The reason for putting the chicken in different spots is because there is usually a hotspot in the center of the pan.
Also, the chicken will stay rocket-hot for a good 20 minutes, so do not put the chicken into an oven. Especially a GAS oven. It'll just make it soggy.
