Time 40m Number Of Ingredients 14 Steps:
Mix together all the coating ingredients and place in a clean plastic bag. Dip each piece into beaten egg, then into the flour mixture in the bag. Coat the chicken completely with the flour mixture. Place the oil in a skillet and heat. Brown the chicken in oil slowly (225ºF if you are using an electric skillet), uncovered. Cover the skillet and continue to fry at a very low heat until the chicken is fully cooked, approximately 30 minutes. Check for doneness before removing the chicken from the skillet. It may need longer to cook on slow heat. Drain well on paper towels.
Time 15m Yield 6 batches fried chicken, 36 serving(s) Number Of Ingredients 16 Steps:
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container (this includes the prepared BARBECUE SEASONING recipe). BREAK up any clumps (and dry milk powder) using the back of a spoon. SEAL the container. SHAKE container to mix well. STORE container sealed and store in a cool dry place. WHEN ready to use, measure 1/2 level cup of this mixture plus 2 cups unbleached breading flour into a large re-sealable container. SEAL the container with flour and seasoning; SHAKE well until thoroughly combined. FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you’ve already done this). ENJOY!
Time 5m Number Of Ingredients 11 Steps:
Whisk together ingredients in a mixing bowl. Store in an sealed airtight container.
Time 50m Yield 3 cups (slightly less) Number Of Ingredients 10 Steps:
Mix all together. Take pieces of chicken and dip in slightly beaten raw egg. Roll in spices. Fry chicken in oil. Bake in foil,metal or glass pan in a 350F degrees oven for 45 minutes.
Yield 8 servings Number Of Ingredients 16 Steps:
Beat the eggs into the buttermilk. Add the chicken pieces to the buttermilk mixture and chill for an hour. In a large mixing bowl, mix the flour with all the herbs and spices. Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess. Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat. Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown. Transfer to a paper towel-lined plate. Enjoy!
Yield Makes about 3 tablespoons Number Of Ingredients 7 Steps:
Mix all ingredients in a medium bowl until well combined.
Time 38m Yield 4 Number Of Ingredients 7 Steps:
Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes. Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.
Time 5m Yield 6 Number Of Ingredients 13 Steps:
Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.
