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.