Читать книгу Christmas Trio B - Debbie Macomber - Страница 42

(from Debbie Macomber’s Cedar Cove Cookbook)

The key to crisp fried chicken is cooking at a high temperature. Stick a candy or deep-frying thermometer in the chicken as you fry to make sure the oil temperature remains between 250° and 300°F.

1 whole chicken (about 3½ pounds), cut into 10 pieces

1 quart buttermilk

2 tablespoons Tabasco or other hot sauce

2 cups all-purpose flour

Salt and pepper, to taste 2 large eggs

1 teaspoon baking powder

½ teaspoon baking soda

Vegetable oil or shortening

1. Rinse chicken. In a large bowl or resealable plastic bag, combine buttermilk and Tabasco. Add chicken pieces, turn to coat. Refrigerate, covered, for at least 8 hours and up to 16, turning the pieces occasionally. Remove chicken from buttermilk; shake off excess. Arrange in a single layer on large wire rack set over rimed baking sheet. Refrigerate, uncovered, for 2 hours.

2. Measure flour into large shallow dish; whisk in some salt and pepper. In a medium bowl, beat eggs, baking powder and baking soda. Working in batches of 3, drop chicken pieces in flour and shake dish to coat. Shake excess flour from each piece. Using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Return chicken pieces to flour; coat again, shake off excess and set on wire rack.

3. Preheat oven to 200°F. Set oven rack to middle position. Set another wire rack over a rimmed baking sheet, and place in oven. Line a large plate with paper towels. Pour oil about ½ inch up the side of a large, heavy skillet. Place skillet over high heat; let pan warm until oil shimmers.

4. Place half of chicken, skin-side down, in hot oil. Reduce heat to medium and fry 8 minutes, until deep golden brown. Turn chicken pieces; cook an additional eight minutes, turning to fry evenly on all sides. Using tongs, transfer chicken to paper towel–lined plate. After draining, transfer chicken to wire rack in oven. Fry remaining chicken, transferring pieces to paper towel–lined plate to drain, then to wire rack in oven to keep warm.

Serves 4 to 6.