Fried Chicken + All-Purpose Breading Recipe
Author: Chef Christina Murray
Serves: 4-6
Ingredients
All-Purpose Breading Mix
- 2½ cup Maskal Teff® ivory flour
- ¼ cup cornstarch (see note)
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoon mild paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground pepper
Fried Chicken
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1- 4-5 pound chicken, cut into pieces
- Vegetable oil for frying (or other high smoke point oil)
- Optional: Ranch or wing sauce for dipping
Instructions
All-Purpose Breading Mix
- In a large bowl combine all ingredients and mix thoroughly.
Fried Chicken
- Combine buttermilk, salt, and pepper together in a large bowl or ziplock bag. Add chicken pieces and marinate in the refrigerator for at least four hours to increases tenderness and add flavor.
- To dredge chicken, begin with one piece of chicken at a time. Drain excess buttermilk and then carefully coat chicken in all-purpose breading. Can double coat (repeat the process) for each piece of chicken if desired for additional texture and crunch. Repeat with all pieces of chicken.
- Let the chicken sit for 15-30 minutes to allow the dredging mixture to become paste-like.
- In a large heavy-bottomed skillet, heat vegetable oil to 325-350°F. Once the oil is to temperature, begin cooking chicken roughly four pieces at a time, careful to not crowd the pan.
- Rotate chicken every few minutes and cook until internal temperature reaches 165°F.
- Remove pieces from oil on a paper towel or cooling rack to allow excess oil to drip off. Serve with optional dipping sauce.
Notes
• The combination of cornstarch and Maskal Teff flour allows for crispy results.
• The all-purpose breading mix can be used to bread vegetables, tofu, and other proteins.
• In order to prevent the crispy coating on the chicken from falling off during or after
cooking follow these tips for better results.
- Shake off excess buttermilk and flour after dredging.
- Pat the flour gently on the chicken to ensure it is sticking.
- Do not over crowd the pan when frying the chicken and be careful to not let them bump during cooking.
• The all-purpose breading mix can be used to bread vegetables, tofu, and other proteins.
• In order to prevent the crispy coating on the chicken from falling off during or after
cooking follow these tips for better results.
- Shake off excess buttermilk and flour after dredging.
- Pat the flour gently on the chicken to ensure it is sticking.
- Do not over crowd the pan when frying the chicken and be careful to not let them bump during cooking.
3.5.3208