Clarithas Fried Chicken Recipes

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

SOUTHERN LIVING'S BEST FRIED CHICKEN

Steps:

• Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
• Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.

CLARITHA'S FRIED CHICKEN WINGS

Steps:

• Cut off chicken wing tips, and reserve them for another use (stock).
• Arrange wings in one layer in a 9x13 inch glass baking dish and sprinkle them evenly with 1/2 cup coarse salt.
• Turn wings over and sprinkle with l/2 cup more salt.
• Chill wings for 2 hours.
• Rinse wings in a colander under cold running water and drain.
• (An alternative to this is to soak chicken wings overnight in a brine solution, using one cup salt and enough water to cover wings.) Arrange wings in one layer in a baking dish and thinly slice onions.
• Arrange onions over wings and pour buttermilk over onions.
• Chill wings, covered, at least 12 hours and/or up to one day.
• Discard onions and drain wings in a colander.
• Tear off an 18 inch sheet of wax paper and set aside.
• In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.
• Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off the excess.
• Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.
• Get out a rack, brown paper bag, or paper towels, and set on a baking pan.
• In a large fish fryer set over two burners (or two heavy skillets), melt 2 cups shortening and 1/2 cup butter over high heat, just until butter begins to turn golden.
• Add the wings, flat sides down, and reduce heat to moderately high.
• Cook wings, covered, until deep golden, 8 to 10 minutes.
• Turn wings and cook, uncovered, until deep golden, about 8 minutes.
• With tongs, transfer wings to a rack set over pan, to drain.

CLARITHA'S FRIED CHICKEN

Steps:

• Put chicken pieces in a bowl and cover with salt – let sit for 2 hours.
• Remove chicken from salt and wash well.
• Put in bowl with buttermilk and onions and refrigerate over night.
• Combine flour, kosher salt, cayenne and black pepper.
• Pick up a piece of chicken and let the excess buttermilk drip off, then coat with flour mixture.
• Repeat with each piece until all pieces are coated well – place them on waxed paper and leave out for 30 minutes to dry and come closer to room temperature.
• Melt shortening and butter in skillet over high heat, add chicken, cover pan and lower heat – cook 10 minutes.
• Turn chicken pieces and cook, uncovered until done (about 15 minutes) – test by piercing each piece; juices must run clear.

CLARITHA'S FRIED CHICKEN WINGS

Steps:

• Cut off chicken wing tips, reserving them for another use (such as stock). Arrange wings in one layer in a 13- by 9-inch glass baking dish and sprinkle them evenly with 1/2 cup kosher salt. Turn wings over and sprinkle with 1/2 cup more salt. Chill wings 2 hours.
• In a colander rinse wings under cold running water and drain. Arrange wings in one layer in baking dish and thinly slice onions. Arrange onions over wings and pour buttermilk over onions. Chill wings, covered, at least 12 hours and up to 1 day.
• Discard onions and in colander drain wings. Have ready an 18-inch sheet of wax paper. In a large shallow bowl whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt. Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off excess. Arrange wings flat sides up and a few inches apart on wax paper and let stand 15 minutes. Generously sprinkle remaining flour mixture over wings, patting it to adhere, and let stand 15 minutes more.
• Have ready a rack set over a baking pan. In each of two 10- to 11-inch heavy skillets melt 1 cup shortening and 4 tablespoons butter over high heat just until butter begins to turn golden. To each skillet add 8 or 9 wings, flat sides down, and reduce heat to moderately high. Cook wings, covered, until deep golden, 8 to 10 minutes. Turn wings and cook, uncovered, until deep golden, about 8 minutes. With tongs transfer wings to rack set over pan to drain.