Righteous Fried Chicken
(Feeds 4-6)
Mise en Place - Dredge
1 ½ Cups AP Flour (scoop and sweep method)½ Cup Corn Starch
1 Tablespoon Kosher Salt
2 Tablespoons California Chile Powder (or Ancho, or Paprika, or Hatch)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1.5 teaspoon Ground Black Pepper
1 Tablespoon Baking Powder
½-1 teaspoon Cayenne (optional)
1 Paper Grocery Bag
Mise en Place - Marinade
⅓ cup Tapatio or other Hot Sauce
1 1/2 tsp Sugar
1 teaspoon Ground Black Pepper
7oz Can Chipotle Peppers
Mise en Place - Marinade
⅓ cup Tapatio or other Hot Sauce
1 1/2 tsp Sugar
1 teaspoon Ground Black Pepper
7oz Can Chipotle Peppers
2 Tbls Dredge
3# Chicken Thighs or Drumsticks
(use scissors, remove excess flap from thigh and save flap the with thighs)
6 Cups Vegetable Oil or Shortening
½ Cup Old Vegetable Oil (optional)
Instructions
3# Chicken Thighs or Drumsticks
(use scissors, remove excess flap from thigh and save flap the with thighs)
6 Cups Vegetable Oil or Shortening
½ Cup Old Vegetable Oil (optional)
Instructions
Pre-heat oven 350'
1. In a large bowl, mix together the dredge, then put into paper grocery bag
2. Using a mixer, blend together Tapatio, Sugar, Black Pepper, and canned Chipotles. Pour into 1 gallon zip-top bag
3. For Thighs:With clean scissors, trim excess fat off Thighs, add into the ZipTop bag. Marinade 1 hour or over night
1. In a large bowl, mix together the dredge, then put into paper grocery bag
2. Using a mixer, blend together Tapatio, Sugar, Black Pepper, and canned Chipotles. Pour into 1 gallon zip-top bag
3. For Thighs:With clean scissors, trim excess fat off Thighs, add into the ZipTop bag. Marinade 1 hour or over night
3a. For Chicken Tenders: Cut skinless breast into 1" x 1" x 4" pieces (same as the tender), add into ZipTop Bag. Marinade for 1 hour or overnight
4. Over Med-Med/Hi preheat oil to 340’ Preset tray with cooling rack to side of fryer.
5. Half of the goes into the grocery bag. Close it and toss the chicken in the flour, let sit until oil is ready.
6. Test oil 360' with a thermometer or scrap pieces of trimmed fat.
7. Clap excess dredge off thighs inside the bag (one hand outside) then lay 1/3 of pieces in oil away from you.
4. Over Med-Med/Hi preheat oil to 340’ Preset tray with cooling rack to side of fryer.
5. Half of the goes into the grocery bag. Close it and toss the chicken in the flour, let sit until oil is ready.
6. Test oil 360' with a thermometer or scrap pieces of trimmed fat.
7. Clap excess dredge off thighs inside the bag (one hand outside) then lay 1/3 of pieces in oil away from you.
8. Do not toss remaining chicken until the first batch has been turned.
For bone in thighs and boneless/skinless thighs
9. Set a timer for 6 minutes. You want to cook around 320-325 degrees.
10. Turn Chicken over cook for 4 minutes. check for 170'. If not . . .
9. Set a timer for 6 minutes. You want to cook around 320-325 degrees.
10. Turn Chicken over cook for 4 minutes. check for 170'. If not . . .
11. Remove to wire rack. Repeat until all chicken is fried
11. Put tray in the oven, Check with a thermometer for 170’ or cut into the biggest piece and check for doneness.
12. Set on cooling rack, sprinkle with one pinch kosher salt
11. Put tray in the oven, Check with a thermometer for 170’ or cut into the biggest piece and check for doneness.
12. Set on cooling rack, sprinkle with one pinch kosher salt
For Chicken Fingers/Tenders
9. Set a timer for 4 minutes. You want to cook around 320-325 degrees.
10. Turn Chicken over cook for 2 minutes. check for 170'. If not, cook one minute more and check again.
10. Turn Chicken over cook for 2 minutes. check for 170'. If not, cook one minute more and check again.
11. Remove to wire rack. Repeat until all chicken is fried
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