Post by Diremaker on Jun 16, 2008 12:14:44 GMT -5
This week's recipe of the week, or last week's depending on how you look at it, is a FORUM MEMBER SUBMISSION! This was submitted by Slobberchops (YOU GET 5 FREE KRAMA POINTS!) and I tried it over the weekend. I did make a few changes that I will note in the recipe. (Hope you don't mind) SO... without further delay,
Lemon Pepper Fried Chicken by: Slobberchops
Ease of Prep:
Cook Time: (Doing it my way anyway, not so bad the other way)
Kitchen Cleaning Afterward: (It's fried chicken. What did you expect?)
Taste:
INGREDIENTS
2 -3 lbs Chicken Tenderloins, Breasts, or Whole Chicken, cut into pieces (that's what I used) (I also pre-soaked the chicken in 2 qts buttermilk overnight, then drained it)
1 cup milk or 2 eggs - I use both (me too)
1 cup all-purpose flour for coating (plus 4 - 6 tablespoons added to the milk & eggs for a dredge)
1 Cup Bread Crumbs (I used Italian Style)
2 Tablespoons Lemon Pepper Seasoning
Salt (1 1/2 Tspns. Kosher) and Pepper (2 Tspns, fresh ground) to taste
2 quarts vegetable oil for frying (OK, I didn't check the amount but I used enough vegetable shortening, yes, shortening, it actually fries cleaner and leaves less grease in the chicken, to cover a little below 1/4/ inch in my 12" cast iron)
DIRECTIONS
Take your cut up chicken pieces and skin them if you wish. Put the flour/bread crumbs and lemon pepper in a large plastic bag (let the amount of chicken - dictate the amount of flour/crumbs you use).
Dip chicken pieces in egg/milk mixture then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Sometimes I let it sit until the flour is of a pasty like consistency. (Yep, let them sit for 5 - 10 before you throw them to the fire) Salt and pepper to taste. (I actually did this part after I dredged the chicken, but before I breaded it.)
Fill a large skillet (cast iron is best (YES!! Any God fearing southerner would fry chicken in nothing else!!)) about 1/3 to 1/2 full with vegetable oil. (read what I wrote in the ingredients list above) Heat until VERY hot. (I heat mine to 325 degrees) Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on one side first then the other. (Approximately 12 minutes per side @ 325 degrees.) Do not rotate the chicken. Set on plate with paper towel to let the oil drain. (Or, if you happen to have one, a sheet pan with a wire rack or a cooling rack over paper towels)
The lemon pepper made this a truly unique way to fry chicken. I enjoyed it! Send me some more!
Lemon Pepper Fried Chicken by: Slobberchops
Ease of Prep:
Cook Time: (Doing it my way anyway, not so bad the other way)
Kitchen Cleaning Afterward: (It's fried chicken. What did you expect?)
Taste:
INGREDIENTS
2 -3 lbs Chicken Tenderloins, Breasts, or Whole Chicken, cut into pieces (that's what I used) (I also pre-soaked the chicken in 2 qts buttermilk overnight, then drained it)
1 cup milk or 2 eggs - I use both (me too)
1 cup all-purpose flour for coating (plus 4 - 6 tablespoons added to the milk & eggs for a dredge)
1 Cup Bread Crumbs (I used Italian Style)
2 Tablespoons Lemon Pepper Seasoning
Salt (1 1/2 Tspns. Kosher) and Pepper (2 Tspns, fresh ground) to taste
2 quarts vegetable oil for frying (OK, I didn't check the amount but I used enough vegetable shortening, yes, shortening, it actually fries cleaner and leaves less grease in the chicken, to cover a little below 1/4/ inch in my 12" cast iron)
DIRECTIONS
Take your cut up chicken pieces and skin them if you wish. Put the flour/bread crumbs and lemon pepper in a large plastic bag (let the amount of chicken - dictate the amount of flour/crumbs you use).
Dip chicken pieces in egg/milk mixture then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Sometimes I let it sit until the flour is of a pasty like consistency. (Yep, let them sit for 5 - 10 before you throw them to the fire) Salt and pepper to taste. (I actually did this part after I dredged the chicken, but before I breaded it.)
Fill a large skillet (cast iron is best (YES!! Any God fearing southerner would fry chicken in nothing else!!)) about 1/3 to 1/2 full with vegetable oil. (read what I wrote in the ingredients list above) Heat until VERY hot. (I heat mine to 325 degrees) Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on one side first then the other. (Approximately 12 minutes per side @ 325 degrees.) Do not rotate the chicken. Set on plate with paper towel to let the oil drain. (Or, if you happen to have one, a sheet pan with a wire rack or a cooling rack over paper towels)
The lemon pepper made this a truly unique way to fry chicken. I enjoyed it! Send me some more!