2016 Food Trend- Home style fried chicken

By Nicely | February 3, 2016 |

I love when I can create a new recipe for Studio 5. I’ve done a bunch a research for this new year and found that fried chicken will be a huge hit, popping up on menus all around the country already. And who doesn’t love a piece of really tasty fried chicken? I wanted the breading to be simple, so the tasty chicken could shine through. This is what I came up with. You can find my recipe and segment featured on Studio 5 here.

First, start with the coating, a nice egg mixture and flour and seasonings.

Make sure your chicken is coated well… pressing the flour into it if needed.

And then fry your chicken. Oil temperature should be about 350 degrees. Don’t crowd your chicken, and it should take about 8-10 minutes per side… for about 1″ chicken breast thickness. The juices will run clear when the chicken is done if you pierce it with a sharp knife.

Easy Fried Chicken Biscuit Sammys by Wendy Paul

Serves 4

3 cups vegetable or peanut oil

1 egg

1 cup milk

1 cup flour

1/2 tsp. smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoon powdered sugar

2 chicken breasts, halved

4 large biscuits, cut in half (recipe below)

Pickles

Butter

(Variations)

Regular: Buttered Biscuits, pickles

Dinner: Coleslaw, pickles

Breakfast: Cheddar cheese slices, Fried egg

Heat your oil on medium heat in a cast iron skillet (preferred but not necessary). This can take about 20 minutes. You will know your oil is ready at 350- 375 degrees, or if you drop in a bit of flour, it will bubble and sizzle like consistently.

Place your egg and milk in a small container and whisk together. In the other small container, mix together the flour, smoked paprika, salt, black pepper, and powdered sugar. Stir to combine with a fork.

Place your chicken breast half in the egg mixture coating every part of the chicken. Then dredge through the flour mixture generously. Place your chicken piece in the hot oil and cook on each side for approx. 7-8 minutes. (Thicker chicken breasts will take more time. ) All sides are dark golden brown, juices run clear if pierced with a knife, and your internal meat temperature is at 164 degrees.

Tips for frying:

– If your oil is too hot, you will get dark almost black spots on the browned chicken. Turn your oil down slightly.

– Let your oil heat to the temperature you want. Never place your chicken in cold oil.

– Invest in a oil Thermometer. It will become your best friend.

– a Fry screen is great- less mess is best!

– When in doubt, pierce the chicken with a sharp knife. If your chicken juices are red, or pink, keep on frying. If you finish off in the oven, you can make your crispy outside layer soft. Which is fine. 350 degrees for about 30 minutes. But fried chicken needs to be crispy in my humble opinion.

– Fry your chicken in batches so your pan doesn’t crowd and the temperature drop too much. While your chicken is frying, the temperature of the oil will be about 325 degrees.

Grandma’s Buttermilk Biscuits

Preheat oven to 425 degrees

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 1/3 cup sour milk or buttermilk

1 cup cold butter, cut into slices

In a food processor, place your flour, baking powder, salt and butter. Pulse until the butter is evenly distributed and the mixture is beautifully smooth. About 10-15 pulses.

Pour the flour mixture into a large mixing bowl. Pour in your sour or buttermilk and stir with a fork until combined. Pour out the biscuit mixture onto a floured surface, and gently pan into a rectangle or oval., about 1″ in height.

Use your 2″ or 3″ round cookie cutter, and cut as many biscuits as you can, about 10-12. Reshaping the dough together as you go. Try not to overwork the biscuit dough.

Then place on a cookie sheet, about 1/2″ apart and bake hot and fast. For 15-17 minutes. Remove from the oven and cool slightly.