OLD BAY SEASONED FRIED CHICKEN BREASTS
I wanted to do something different with Fried Chicken, so I used Old Bay as my seasoning and it seemed to work out just fine. The time it takes for this to soak is not included in the prep time, so please plan ahead if you are making this recipe.If desired when frying chicken, sprinkle with extra Old Bay Seasoning. As with my recipes, adjust to your own tastes. :)
Provided by Chef shapeweaver
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl large enough to hold chicken, mix together brine ingredients.
- Pierce chicken pieces several times with fork so brine can soak into chicken.
- Place chicken into brine and refrigerate for at least 2 hours( overnight would be better).
- Combine egg and milk, set aside.
- After soaking, mix together Coating Mixture ingredients and dip both sides of chicken into mixture.
- Preheat oil in skillet over medium heat.
- Then dip chicken into egg/milk mixture.
- Coat again in Coating Mixture.
- Fry until desired doneness is reached, about 6 to 8 minutes for each side.
Nutrition Facts : Calories 872.2, Fat 61, SaturatedFat 9.6, Cholesterol 182.3, Sodium 212.8, Carbohydrate 41.5, Fiber 1.6, Sugar 3.3, Protein 38.7
GLAZED FRIED CHICKEN WITH OLD BAY AND CAYENNE
Steps:
- Chicken Heat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar dissolve, about 5 min. Remove from heat and stir in hot sauce and 8 cups ice water. Add chicken to brine, cover, and chill 4 hours. Combine 1 cups flour and 1 1/2 Tbsp. Old Bay in shallow baking dish. Place buttermilk in a medium bowl. Remove chicken from brine and pat dry with paper towels. Working one at a time, dip 4 pieces of chicken in buttermilk, allowing excess to drip off, then coat in flour mixture, packing all around chicken and pressing firmly into cracks and crevices; shake off excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat process with remaining flour, Old Bay, buttermilk, and chicken; place on another wire rack set inside a rimmed baking sheet. Chill, uncovered, 12â24 hours Glaze and Assembly Let chicken stand at room temperature 30 minutes. Heat lard, Old Bay, paprika, and cayenne in a small saucepan over low, stirring, until lard is melted, about 3 minutes. Set glaze aside. Pour oil into a large pot fitted with deep-fry thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 325°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10â12 minutes per batch. Transfer chicken back to wire racks and let rest 5 minutes. Brush lightly with glaze (reheat glaze, if needed) and let cool.
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