**Ingredients :
1 deep fryer 1 kg), cut into pieces
The milk is enough to cover the bird
1 tablespoon of hot sauce
Butter ghee (for frying)
capacity bowl
1/4 liter all-purpose flour
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
3 teaspoons of seasoning salt
1/8 teaspoon chili powder
1/2 teaspoon sugar
3 teaspoons of seasoning salt
1/8 teaspoon poultry seasoning
1 1/4 teaspoon black pepper
1/4 tsp. 1/2 teaspoon ground cayenne pepper powder
0.25 teaspoon thyme, crushed between your fingers when adding
1/4 teaspoon basil
*Preparation :
Melt the ghee in a cast iron skillet to a depth of about 1 inch.
Heating to about 370°C. (No thermometer needed, really. It will get hot enough while the chicken rests after coating if the flame lights up about halfway.) If he starts smoking, cut down on smoking immediately.
In a brown paper lunch bag, mix all dry ingredients.
Remove the chicken from the pot.
Using salt and pepper, cover lightly to season chicken.
Put the chicken in the bag, piece by piece. Shake well to cover well.
Dip each piece in milk and coat well with flour.
Discard excess and place on waxed paper for 15 minutes or until dry.
Place the chicken in the hot ghee, skin down.
Do not overcrowd the pan.
Cook until chicken pieces are golden on one side, flip, cover tightly and reduce heat to low, stirring occasionally, for 35 to 40 minutes or until juice runs clear and chicken is tender. * When the lid is closed and the heat is reduced, let the correct side boil slowly, and the correct side to cut are the upper sides. After about 10 minutes, flip the skin side up. After another 10 minutes or so, flip the skins side to side during the last 10-15 minutes.)
Un-cover and cooking 5 min longer for a crust that is "crunchy on outside". Remove it once, skip this step, if a softer exterior is preferred. My grandmother and aunts always used to empty fried chicken into brown paper grocery bags. The best for me, too. *If you double or make a lot of chicken, or just want to keep it warm until the rest of the side dishes are cooked through and ready to serve, place the chicken on a brown paper-covered cookie sheet in a very low oven, very cold too!
4-6 servings.
To make chicken fingers:
Use 4 boneless chicken breasts, cut into 0.5.75-inch-thick strips. I skipped the buttermilk and hot sauce, and dipped in the flour mixture first, then in 1/4 beaten egg about a pint half cream and half cream with a little hot sauce, then back into the flour mixture, done perfectly, I cooked them a little in hot oil on the side One, flip them over, put a lid on them, and then cook them for only 8. Minutes, I removed the lid, turned and cooked them another minute, drying them on a paper towel.
Enjoy !
