Carlas Down Home Fried Chicken Recipes

HOT FRIED CHICKEN WITH ICEBERG-PICKLE SLAW

Steps:

• Pound the chicken breasts with a meat mallet until they are 1/2 inch thick. Slice the breasts in half, then add to a large resealable plastic bag. Mix the onion powder, garlic powder, paprika, cayenne and 1/2 tablespoon salt in a small bowl. Sprinkle half of the spice mixture over the chicken in the bag, add dill pickle powder and vinegar powder, seal the bag and shake and massage the spices into the meat evenly. Let stand at room temperature for 15 minutes.
• Meanwhile, heat 1/4 cup oil in a small saucepan over medium heat until shimmering. Add the remaining spice mix. Cook, stirring, until fragrant, about 30 seconds. Transfer to a small heatproof bowl and reserve.
• In another large resealable plastic bag or paper bag, combine the flour with the black pepper and the remaining 1/2 teaspoon salt.
• Add enough oil to a cast-iron or other heavy skillet to come 1/2 inch up the sides. Heat the oil over medium heat until it reaches 365 degrees F. The oil's ready when a little flour dropped in bubbles and sizzles steadily.
• Add the chicken to the paper bag in batches and shake well until the pieces are evenly coated. Remove the chicken from the flour, shaking off excess. Carefully place the chicken in the oil. Repeat, adding just a few more pieces to the pan. You don't want to crowd the pan. Keep adjusting the heat to keep a steady sizzle and to maintain 365 degrees F. Cook until browned on the bottom, about 3 minutes, then carefully turn each piece over. Cook until browned on the second side, about 3 minutes, then continue cooking and turning to evenly brown until cooked through, about 10 minutes total.
• Crumple up some paper towels and drain the chicken on them. Repeat with the remaining chicken, replenishing and reheating the oil between batches. Drizzle with the reserved spice oil. Repeat the breading and frying process with the remaining chicken if necessary.
• Spread the mayo on the hamburger buns and toast in a nonstick skillet over medium heat until golden, 2 to 3 minutes.
• Starting with the bottom hamburger buns, top with the hot fried chicken and some Iceberg-Pickle Slaw. Cover with the bun tops.
• Whisk together the oil, chopped pickles, pickle juice, Dijon and honey in a large bowl. Add the iceberg lettuce; toss gently to coat. Season with salt and pepper. Serve immediately.

SUPER-FAST FRIED CHICKEN

Steps:

• Season chicken with coarse salt and pepper, then rub with garlic. Let sit 15 minutes. In a large zip-top bag, combine flour, paprika, cayenne, and fine salt. In batches, add chicken and shake well until evenly coated. If you have time, let chicken sit 15 minutes.
• In a 10-inch heavy skillet, heat oil over medium until it reaches 365 degrees. The oil is ready when a little flour dropped in bubbles and sizzles steadily.
• Shake excess flour off a piece of chicken, then carefully place in oil, skin side down. Repeat, adding just a few more pieces to skillet (do not crowd pan). Adjust heat to keep a steady sizzle and maintain 365 degrees. Cover and cook until chicken is browned on bottom, about 7 minutes. Carefully flip each piece, then cover and cook until chicken is cooked through, about 8 minutes.
• Drain chicken on paper towels. Repeat with remaining chicken, replenishing and reheating oil between batches, if necessary.