In this food tutorial learn a simple recipe for making southern fried chicken legs part 2/2.
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How to Make Southern Fried Chicken Legs Part 2/2
Well, the chicken is cooked nicely and now I have the same amount of mix of flour pork chop that we have from started This will certainly use up quite a bit. We just work easier whenever using bread cramps, flours, whenever in these that you have enough. This is going to evenly crispier coating. So you have the choice of doing at this way or just once. And that is. Now we just wait till the chicken is finished.
Now, at using an electric deep fryer, which is a little deeper than this, usually fried chicken is designed when it floats. Now, they won’t be dictates here because it is in deep enough. But, will maintaining this at 875, as the highest flame I have, so that will have to watch out for.
Keep the temperature—and was closing in on 15 minutes more, I think were going well. When I worked in New Orleans, I stopped into pop fried chicken and I looked in the box and I know what closely I am doing. Liquid into the flour mix, back into the liquid and deep fry it. We now have good pop eye fried chicken to eat. Well just figure on the thermometers temperature will reached a little over 400 some lowering in the flame that because the chicken now is completely hot inside.
So, the oil is not cooling down any longer. So, you may make your adjustment, just lower a little, you don’t need to go over 400. An electric one, I guess you don’t have that problem-thermostat. So, were getting close to 10 minutes and chicken looks great. –little bit beyond in there, feels nice and hard in the outside that means our coating is going to crispy.
Thoroughly, we are now at 15 minutes more and to me the way that chicken looks, it looks cooked. So, I am going to removed the chicken, I waited for a few minutes, and I’ll try a piece. Meanwhile, we have a rest of the chicken to cook and that is what we’re going to do. Now, it just happened to be using fire of wood, but you don’t have to.
I will cook all the thighs and save two legs for the end, so just cook evenly. Why don’t you use larger pot and get there at once? Well, it will very little deep frying, I just don’t like, I mean I like fried food but is not the healthiest thing. So, that is why I do not have an electric deep fryer, and it is delicious if done in this way. I used my deeper pot—as well. So, I am not in a rush anyway.
So, let’s just take a look at the chicken anyway, so the chicken, look at the chicken starts as greasy as breaded chicken was really absorbed the grease. It was liken and crispy and I cannot wait to bite into that, but I really don’t like biting on a very, very hot food. I like everything to be almost room temperatures, so I can just go about it” now, I am going to take a bite on that chicken thigh. If that is crispy in minutes, it is cooked.
Next is corn -and I am happy to say that the taste is perfect. The only difference is marinated into the water and another half a teaspoon of sea salt. So what we started with a half teaspoon of the garlic powder, onion powder, and sea salt, goes on the chicken with a quarter of teaspoon of cayenne pepper, and then, the same thing into the water with an additional half a teaspoon of sea salt. And this is so good. I don’t think I cannot save any for my wife. Just remember, 15 minutes 375 and comes up with some juicy chicken.