Alright folks, gather ‘round and listen up! You think you know fried chicken? You THINK you’ve tasted the pinnacle of poultry perfection? Well, buckle your britches, because we’re about to embark on a culinary journey to a land where crispy skin reigns supreme and juicy, tender meat is the only law of the land. Prepare yourselves for…
The Ohio Fried Chicken Revelation
Let’s be honest, Ohio might not be the first place that springs to mind when you’re craving world-class fried chicken. You’re probably thinking Kentucky, right? Maybe Tennessee? But trust me, this recipe will have you singing “Hang On Sloopy” while you’re licking your fingers clean. This ain’t your grandma’s bland bird – this is a flavor explosion disguised as a simple, golden-brown chicken.
So, what’s the secret? Is it some ancient Ohioan ritual involving chanting and a secret blend of herbs and spices passed down through generations? Nah. It’s just a damn good recipe. But pay attention, because even a good recipe can be botched with a little carelessness. We’re aiming for perfection here, people!
Ingredients:
- 1 whole chicken, cut into pieces (about 3-4 pounds)
- 2 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a little kick)
- 2 large eggs
- 1 cup milk
- Vegetable oil, for frying
Instructions:
- First things first, get that chicken ready. Rinse it and pat it completely dry with paper towels. Excess moisture is the enemy of crispy skin!
- In a large bowl, whisk together the flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). This is your dry dredging mixture – the secret to that beautiful, crunchy coating.
- In a separate bowl, whisk together the eggs and milk. This is your wet dredging mixture – the glue that holds it all together.
- Now comes the fun part – the dredging! Take a piece of chicken and dip it in the egg mixture, making sure it’s completely coated. Then, dredge it in the flour mixture, pressing firmly to ensure the flour adheres to the chicken. Repeat this process for each piece of chicken. Double-dredging is optional, but adds to the crisp factor.
- Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a thermometer for best results. If you don’t have a thermometer, you can test the oil by dropping a small piece of flour into it – if it sizzles and browns quickly, the oil is ready.
- Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken for about 6-8 minutes per side, or until it’s golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. This is crucial for maintaining that crispy texture.
- Let the chicken cool slightly before serving. Serve it hot and enjoy the fruits of your labor!
There you have it – Ohio Fried Chicken that will knock your socks off. Pair it with some mashed potatoes, coleslaw, and maybe even a biscuit or two. You deserve it. Now go forth and fry! And remember, don’t blame me if you start craving this stuff every day. It’s just that good.
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Delicious ohio fried chicken clean – how to make perfect recipes. Delicious ohio fried chicken clean – how to make perfect recipes