Here is a recipe that has been floating around the web for a while now. You have to dig into it to figure out how much of what ingredients as some quantities show up in the instructions and some are in the ingredients list. It's a poorly written recipe. And how exactly does one do a "dash" of a dry ingredient? Substitute "pinch" which is typically 1/8 tsp. How hot is "very hot"? Let's go with 350 F.
(Update: I tried this recipe and it was good enough. Nothing spectacular. Not Gus's. Preserved here because it keeps turning up in searches for the Gus's recipe. Oh yeah, and forget about using this for the onion rings. For onion rings it is a disaster.)
1. In
a large bowl, combine chicken, onion, buttermilk, 1/2 tsp onion powder, 1/2 tsp
garlic powder, 1/2 tsp cayenne, hot sauce, and salt to taste.
2. Cover and set aside for at least 30 minutes.
3. In a paper grocery bag, combine flour, black pepper, and a dash each of onion powder, garlic powder, cayenne, and salt.
4. In a large, heavy skillet, heat oil over medium-high until very hot. It should be deep enough to cover chicken halfway.
5. Drain chicken and onion rings. Shake them in grocery bag until coated with flour mixture.
6. Transfer chicken and onion rings to skillet. Be careful not to overcrowd.
7. Fry, turning occasionally, for 10 to 14 minutes per side or until golden brown and fully cooked. Remove onion rings earlier to avoid overbrowning.
8. Drain chicken and onion rings on a wire rack. Sprinkle with parsley.
2. Cover and set aside for at least 30 minutes.
3. In a paper grocery bag, combine flour, black pepper, and a dash each of onion powder, garlic powder, cayenne, and salt.
4. In a large, heavy skillet, heat oil over medium-high until very hot. It should be deep enough to cover chicken halfway.
5. Drain chicken and onion rings. Shake them in grocery bag until coated with flour mixture.
6. Transfer chicken and onion rings to skillet. Be careful not to overcrowd.
7. Fry, turning occasionally, for 10 to 14 minutes per side or until golden brown and fully cooked. Remove onion rings earlier to avoid overbrowning.
8. Drain chicken and onion rings on a wire rack. Sprinkle with parsley.
10 chicken legs and thighs
1 large yellow onion, sliced into rings
4 cups buttermilk
Onion powder
Garlic powder
Cayenne pepper
4 shakes hot sauce (like Valentina)
Salt
2 cups flour
1 tsp black pepper
Vegetable oil
1 Tbsp chopped parsley
1 large yellow onion, sliced into rings
4 cups buttermilk
Onion powder
Garlic powder
Cayenne pepper
4 shakes hot sauce (like Valentina)
Salt
2 cups flour
1 tsp black pepper
Vegetable oil
1 Tbsp chopped parsley
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