Baking With Pamela — Fried Chicken

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Our step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!

FRIED CHICKEN

 

This month, Pamela shows you how to make Fried Chicken! You will need the following Pamela’s product: All-Purpose Flour Artisan Blend.

All-Purpose Flour Artisan Blend

Print the recipe here: Fried Chicken

Mix together in a large container:
2 cups buttermilk
3 to 5 dashes of favorite hot sauce

Marinate
2 chickens, (or equivalent in favorite parts) cut up, and trimmed of excess skin & fat
in buttermilk mixture 8 to 48 hours, refrigerated (the longer, the more tender and juicy).

Before frying, let chicken come to room temperature. Drain chicken in a colander. Let excess buttermilk drain off for 10 minutes.

Assemble ingredients for dredging the chicken:
1½ cups Pamela’s All-Purpose Flour Artisan Blend
2 TBSP + 2 tsp salt
¼ cup sweet or Hungarian paprika
2 tsp smoked paprika (optional)

Whisk together Pamela’s All-Purpose Flour and dry seasonings in a flat pan.

Prepare parchment-lined sheet pans for dredged chicken.

Dip drained chicken in seasoned flour mixture and lay on sheet pans. Repeat with all the chicken.

Beat
3 to 4 eggs
in a dish for dipping (use 4th egg if needed).

Take dredged (floured) chicken and dip in egg mixture, shaking off excess egg, then dredge in seasoned flour mixture again for the thickest coating possible.

Heat
3 or 4 cups favorite oil for frying
to 350° (medium high) in cast iron or heavy fry pan.

Carefully lower chicken into hot oil to fry. Fill fry pan without overcrowding.

Fry 4 or 5 minutes per side. Do not let it burn. Repeat on all sides, until totally browned and crisp all the way around. The chicken will be partially cooked at this point.

NOTE: Fry largest pieces first and put in preheated oven while frying the rest, as they will take longest in the oven.

When chicken is nicely browned, finish by baking in 350° oven. Bake chicken on rack on sheet pan until chicken is cooked through (180° internal temperature), about 20 to 40 minutes depending on the size of pieces.

Keep fried chicken warm on wire rack on sheet pan in a 200° oven. The bottom of the chicken will stay crisp while staying warm.

ENJOY!

If you make this recipe, remember to share a photo on any of our social media pages with hashtag: #BakingWithPamela.

Print the full recipe here: Fried Chicken

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