Thursday, March 14, 2013
The Holy Grail - Donald Link's Cajun Fried Chicken
I have used a buttermilk and flour batter recipe for years. However, for newbies, here is the best one I have found, and used, in recent years.
2. Remove the chicken from the dry spices, allowing any liquid to drip back into the bowl, and place the chicken in a clean bowl. Pour the buttermilk over the chicken.
3. Heat the lard, vegetable shortening, or bacon fat in a large cast-iron skillet to 350°F (176°C), or until a pinch of flour sizzles when it’s dropped in the fat.
4. As the oil heats, remove the chicken from the buttermilk, allowing any excess liquid to drip off, and transfer the chicken to a clean bowl. Sprinkle with the flour and toss to coat.
5. When the oil is ready, add the chicken pieces to the skillet in batches, shaking off any excess flour before adding them to the oil. Start with the larger bone-in cuts in the first round, as they will take longer to cook. Then fry the chicken breasts in the second round. For the crispiest results, it’s important not to overcrowd the pan. Fry the first batch of chicken about 8 minutes on each side, using tongs to turn it as necessary, making sure the oil does not get too hot. The oil should have a mellow sizzle, not a raging boil, or it will make the outside of the chicken too dark before the inside is cooked. Transfer the chicken to a plate lined with paper towels to soak up the excess oil. The breasts will take about 6 minutes on each side. Don’t be in such a rush to eat the chicken right out of the fat; it’s too hot, for one thing. And if you let it sit for a few minutes, the juices will settle and it will be more pleasurable to eat.