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In this food tutorial learn a simple recipe for making southern fried chicken legs part 1/2.
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How to Make Southern Fried Chicken Legs Part 1/2
This is going to be a fantastic chicken item. Usually you will find fried chicken breaded. This is the way fried chicken is made themselves, and I must say they do a better job than as northern as do.
All the ingredients for these chicken are sitting right here. The exact measurements, I will give it to you later. We’re going to use cornstarch, flour, of course we have chicken, cayenne pepper, garlic powder, onion powder, a little thyme and sea salt. And with this is done, you will have the lightest and crispiest chicken that you have ever tasted.
This recipe will work with chicken legs between two to three pounds depending on size and it is very simple to separate the thigh and the drums stick. You see that fatty area right there? If you put the knife right on top of it, usually they will right through without having to use a cleaver to chop it. So, that what we’re going to do to the chicken— you see right there on that fat. And then we’re going to season the chicken. And after we seasoned the chicken, I'll show you what’s next up. Remember, I've always said, it’s good to have a scale. It’s good to measure certain things.
What I have placed in here is two-thirds cup of cornstarch and one cup of flour and just take the wisp and mix it thoroughly so the flour and the cornstarch were incorporated nice and evenly. What we’re going to do is I will season the chicken next, dip it into water and egg solution which is also going to be seasoned. Everything must be seasoned. Some of the seasoning will come off when you put the chickens to the water egg mix then it'll go into the flour then back into the egg, back into the flour and fry that chicken up. Right now, I'm getting the temperature going. You want to get it to 375. if you have an electric deep fryer, set it to 375 otherwise get yourself a thermometer and don’t be thinking that, “Oh, it’s too hot. It’s too cold, the oil.” This is the way to work.
Now right on to the chicken, I am going to put half a teaspoon of garlic powder, half a teaspoon of onion powder, half a teaspoon of dried thyme, half a teaspoon of sea salt which is a little bit stronger than regular salts so be careful, and a quarter of a teaspoon of cayenne pepper. I'll just thoroughly mix the chicken.
Now, in the two cups of water with one egg, I am going to put same amount of seasoning. Because once we put it into the mixture, some of the seasoning will come off. In this way, we should have the right amount when I'm done. I am doing this just by eye. My recipe is not written out because I never write a recipe out so that is what I am going at this point. And when I’m done and I taste the chicken and I see it good, I let you know in the video. If not, I’ll tell you how to adjust it.
Now just whip this off and now we’re ready to mix the coated chicken. First, the chicken is going to go into the flour mix. Well, since all the bowl works better, our flour mix will go onto the chicken. If you do this with your hands it’s is really messy job. It is nice to have a smoke alarm and was that was. So, we coat the chicken and then we’re going to place each piece just— not go of any excess then to the seasoned water and egg mix and then we will be placing this back into the flour again. And don’t forget, the reason why I'm using cornstarch with the flour— less of the coating will fall off because the cornstarch is so fine. And that's what you want, a nice heavy coating.
Just mix that up and then go back into the flour. Coat it nicely back into the flour. The temperature is just right. These three pieces will be going into the deep fryer. Remember, that pan is only half filled because this place is the oil and we don’t want to have a spillage here so put it right in.
We’re going to time this also. I will say it takes 20 minutes roughly. I'll set it for 25 and see how we do. Now if you have a large deep fryer, you could do all the chicken at once. That’s good. Now, the rest of the chicken, I'm going to treat it a little differently. I'm going to give it a double coating. That means I'm going in to the flour back in to the liquid and back in to the flour again. Hopefully having enough flour here— it’ because you use a lot of flour when doing it this way. Well it’s lighter and crispier than when you use bread crumbs.
Even though the breadcrumbs— maybe it’s easier to— the bread. This is a much better item. Okay. Let’s go back into the liquid and I'm going to have to get some more flour and cornstarch, the remainder of this.