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chef j’s Fried ChickenServes 4 pplIngredientQtyMeasureNotesOil, PeanutAs NeededDutch Oven, 9qt Cast Iron1 EaChicken, Thighs10EaBone in, Skin OnButtermilk, Regular1Qt.Eggs, Whole Large2Ea5280 Culinary Rub A Dub1TbspCHICKEN FLOURFlour, All Purpose1 ?CupsFlour, Masa (Corn)1CupCorn Starch1Cup5280 Culinary Rub – Any4TbspOr to tasteCHICKEN GRAVYChicken Stock1QtCream, Heavy Whipping1PintChicken Base1TbspPepper, Black SmokedTasteFlour, Chicken?CupButter, Unsalted1StickPREP METHOD:PREP TIME: 60 minutesCOOKING TIME: 20-30 MinutesCHICKEN MARINADE PROCEDURE:In a large stainless steel bowl crack the eggs and add the buttermilk and rub a dubWhisk well until the eggs are fully combinedAdd the chicken thighs, cover and refrigerate. Allow to sit in the marinade for 1 hourCHICKEN FLOUR PROCEDURE:In a large stainless steel bowl add the flours, cornstarch and choice of rubWhisk well until all is combinedRemove ? cup and set aside for the RouxRemove the chicken from the marinade, drain slightlyAdd to the flour (by the piece) toss well to cat and pack slightly with more flourRemove from the flour and place on a parchment lined panAllow to sit until the flour become doughy – this is the secret – should take 10-15 minutes maxCHICKEN GRAVY PROCEDURES:In a medium sized sauce pot add the chicken stock, pepper, cream and base. Bring to a simmerHeat a small saute pan over low heat and add the butter, melt the butter and add the flour. Turn heat to medium and stir this mixture while cooking for 2-3 minutes or until blonde in colorAdd to the simmering gravy by the tablespoon, cook for 1 minute and then add more roux depending on desired thickness of gravyServe immediately with the fresh fried chickenFRYING PROCEDURES:Place a candy or fryer thermometer into your Dutch oven, fill with peanut oil (or choice of oil) about 1/3 of the wayPreheat your cast iron Dutch oven on the stove top over medium heat for 10 minutes – until temp hits 350 degreesTest the flour with a small piece of the doughy flour from the flour bowlOnce the oil is set, SLOWLY WITH TONGS add the chicken by the piece and make sure the oil does not grow to fast or boil over. A 9qt Dutch oven will give you room to grow. We want to shallow fry, this is saferCook for 10-12 minutes or until done – Done means fully cooked to 160 degreesUse tongs to remove the chickenRemove to a paper towel lined plate, drain for 1 minuteSERVE HOTThis chicken can be seasoned more on the outside or tossed in your favorite sauceTry using chicken tenders, cut up whole chicken on chicken breast instead of thighs. Cooking time will vary for each cut, prep and cooking process will remain the sameSAFETY PROCEDURES:Use a large dutch ovenUse tongs or strainer to add and remove chickenUse a splatter screen or vented lid if neededIf there are any flare ups from oil spilling over, turn off the burner IMMEDIATELY ................
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