Chef David Bishop teaches how to prepare Newport fried chicken.
Tags:newport fried chicken recipe,buffet food,chicken recipe,cooking tips,Fried Chicken Recipe,from the chef to you
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Newport Fried Chicken Recipe
Hi, this is Chef David Bishop from the Chef to You. Today, I’d like to show you how to make the Newport Fried Chicken. Many may not be familiar with this dish, I learned that many years ago in Marine Corp and I still use it today for cafeteria style service and for buffets.
Let’s take a look at our ingredients to get started. Newport Fried Chicken is kind of like a twice cooked chicken. We’re going to be baking the chicken first and then we’re going to deep that fat fry. What I have here is four chicken thighs with the backbone removed. We got to season this with some black pepper some granulated garlic, salt, and turn them over. Remember when you bake chicken, you always want your skin side up, that’s why I started with the skin side down, so I could turn it back over. Some salt, black pepper and some granulated garlic.
Let’s take a quick look at the ingredients we’re going to need for our breading. I got some flour right here, a beaten egg, milk, our three herbs where we used around our chicken, some dried breadcrumbs and some paprika. I’ll explain all of these to you later on when we get to that step.
Let’s go ahead and put our chicken in the oven for 45 minutes. Okay, it’s been 45 minutes. I took the chicken out, put it on this plate with some paper towel to get the grease off of it. Very important to get it out of the pan and out of the drippings, you don’t want that grease to absorb up into your chicken. Give your chicken about 10 minutes to rest enough that you can touch it with the next procedure that we’re going to be doing.
Let’s look right back here. During those 10 minutes, I went and made—took the drippings. We had a nice pan of gravy that we could put over the top of the chicken. Dip our chicken in or put over on top of some mashed potatoes that may go with this dish today.
Let’s look at our breading ingredients. We’ll start our here with a half cup of flour, some salt, pepper, a little bit of garlic. Come over here to our egg here, we have one egg beaten, we’ve got a quarter cup of milk, stir that in. Again, a little bit of salt, pepper and garlic, as you hear me talking a lot of our videos built in flavors. We’ll move over to our dried breadcrumbs, we got one cup. I got one teaspoon of paprika. Now you may not need the paprika if you’ve been using this all for awhile, it gets a little darker that you may not need it. Again little salt, a little pepper, a little granulated garlic, stir this up. More of the flour, and stir that up.
Let me show you a technique real quick. This is going to be my wet hand and this is going to be my dry hand. My wet hand is going to touch the chicken and the egg wash, my dry hand is going to touch the flour and the breadcrumbs. Let’s go and get started, with my wet hand and with my dry hand. You want to coat this really good with the flour, shake off the excess into the egg wash. Turn it over, again. You want your dry flour into your breadcrumbs, and just shake this get it good and coated press it down lightly, shake it off, put it right here on the plate. We’re going to repeat this process.
While we’re doing this right here, I've been mentioning to you, in this bowl right here, if you want Italian flavor just go and put some basil, garlic, oregano in there. If you want a Mexican flavor, you can put some chili powder, some red pepper in it and make a little bit of a bite. Almost that is our sequence there. You want to know why I have a bowl which is big like this end you get an extra amount of shaking, so I don’t have to touch it too much. You don’t want fingerprints left on it, so you’ll see it when it’s done baking. If you notice here, I missed a couple of spots so I can dip it back into the eggs, back in the breadcrumbs, so I don’t miss any spots. You’ll definitely see it when you are frying it. Our last piece here, into the egg wash make sure we coat it really good this time into dry breadcrumbs. All right, I’ve got four pieces of chicken ready for the fryer.
Okay, we’re over here at our frying pan. I go about a half to three quarter inch of the grease here. You’ll only need it deep enough that you could turn your chicken over. If you’ve got to fry that in something that is deeper, again you’re going to drop your chicken completely submerged, that will be fine. Let me show you how to test to see if your grease is hot enough. I’m going to drop some breadcrumbs in there, you see just a little bit of bubbling in there. Our grease looks like it’s the right temperature. If it gets that grease and it fries up real quick, you’re too hot and that’s going to be very dangerous.
Alright, I'm going to cook this with the—I’ve got the skin side up, right now, I’m going to turn the skin over and cook the skin side down to start with. Be very careful at this point. About two to three minutes on each side, you want to check it after about two minutes and see what the color looks like. Let’s go and turn each chicken and see what we’ve got. I’ll try to turn it towards the camera, where they have nice golden brown. Let’s give them maybe two more minutes on this side right here and we’re going to take them out. We’re going to take our chicken out, put on our paper towel right here to drain. What’s nice about this chicken, you’ve got it nice and tender our baked chicken and that flavor of fried chicken. So this should take chicken this size is about an hour from start to finish.
Okay, I got a plate right here with some mashed potatoes with some of that pan gravy that we made. A little bit sautéed green bean with some pinto beans. I'm going to slice two pieces of chicken on here. We got a nice beautiful plate. But let’s take a look at our plate one more time. I’ve got two pieces of Newport Fried Chicken. We bake the chicken first for about 45 minutes and then we breaded it in three-step breading procedure, fried it on each side about three minutes. I got a plate here with some fresh mashed potatoes, pan drippings of the chicken, a little bit of sautéed green beans here. This is Chef David Bishop cooking and teaching, until next time, may God bless.