How To make Hot Crunchy Chicken
4 Skinless, boneless chicken
-breasts 3/4 c Pecans
1/2 c Flour
1/2 c Yellow cornmeal
2 ts Paprika
1 ts Salt
1 ts Black pepper
1 ts Cayenne pepper
Rinse chicken well, and pat dry. Chop the pecans fine in food processor (be care ful not to over-process). Combine pecans with the rest of the ingredients in a shallow bowl and mix well. In another shallow bowl, melt 1 Tbl. butter. Dredge chicken first in butter, then in dry mixture. Coat well, shaking off any excess. Bake in a shallow pan at 375 degrees for 30 minutes (longer if you like dried out chicken). Spread with a dab of Honey Pecan Butter (in a food processor, combine 4 Tbl. butter,1/2 C. of pecans, and2 Tbl. honey. Process to blend). Serve immediately. 4 portions. This is also a very liberal adaptation of the original recipe, which was deep-fried. From the "New Basics Cookbook". * The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA
How To make Hot Crunchy Chicken's Videos
Super Crispy Korean Fried Chicken (Original & Spicy Gochujang)
Korean Fried Chicken is one of my favorite things. Full stop. I'll show you how to make it at home. Use code BRIAN at checkout for 15% off your first month's supply of Seed's DS-01™ Daily Synbiotic:
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-- RECIPE --
CHICKEN
▪2.5lbs/1.25kg bone in, skin on chicken thighs
▪20g or 1Tbsp salt for chicken + 15g or 3/4Tbsp for dredge
▪10g or 1 Tbsp ginger, grated/minced
▪10g or 2 cloves garlic, grated/minced
▪Light olive oil
▪350g or 3c ap flour + about a cup or enough to coat chicken
▪350g or 1 3/4c potato starch
▪10g or 2tsp baking powder
▪8g or 1.25Tbsp onion powder
▪8g or 1Tbsp garlic powder
Cut thighs into 4 pieces, depending on the size of the thigh. Toss to evenly coat with 20g salt, ginger, and garlic. Refrigerate for 15-20min.
Fill a large, heavy bottomed pot with 3” or so/7cm of oil. For my 6.75 pot, i use about 3L. More importantly, oil should be no more than 3” or 7cm from the top of the pot. Preheat over medium heat. You’re looking for the oil to reach a frying temp of 350F/176C.
Transfer chicken to a towel and try well on all sides.
Whisk together ap flour, potato starch, 15g salt, baking powder, garlic powder and onion powder in a large bowl.
Into a second bowl add about ⅓ of the dry flour mixture and just enough water until the consistency is somewhere between loose pancake batter and cream.
Add a drizzle or about a cup of the wet mixture back into the dry flour mixture. Stir and fluff until it’s crumbly and and very little powdery dry flour remains.
Add the dried chicken into an empty bowl and toss with enough flour to coat each piece well. Toss between your hands to remove excess flour and set chicken on a tray to begin battering/dredging process.
One by one, drop each piece of chicken into the wet batter to evenly coat. Shake/drain off any excess and move into the crumbly/craggy “dry” mixture to coat. Place on a tray.
Carefully drop thighs into preheated oil, making sure that chicken isn’t touching - do this in 2 batches if needed. Fry for 7min. While drying, check temp and adjust if needed to keep oil at 350F/176C. Remove chicken from oil and drain on wire rack.
Increase oil heat to 375F/190C and lower chicken back into oil to cook for another 5min until golden brown.
Brush gochujang sauce onto as many of the pieces as you’d like.
--
GOCHUJANG SAUCE
▪60g or 3 1/3Tbsp soy sauce
▪40g or 1/4c Tbsp sugar
▪110g 1/3c honey
▪100g or 2Tbsp gochujang
▪60g or 1/4c mirin
▪30g or 2 Tbsp hot sauce
▪20g or 2Tbsp ginger, grated/minced
▪20g or 4-5 cloves garlic, grated/minced
▪200g or just under 1c water
Combine ingredients in a small sauce pot and bring to a simmer over high/med-high for about 15 minutes. Sauce should have reduced by 4-5 times.
Brush onto fried chicken and garnish with sesame seeds
#kfc #koreanfriedchicken
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CHAPTERS
0:00 Intro
0:27 Breaking down and seasoning the chicken
2:09 Setting up the “fryer”
3:35 Making the Gochujang sauce
5:03 Battering and dredging the chicken
7:58 Seed (ad)
9:02 Frying and saucing the chicken
12:12 Let’s eat this thing
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TAIWANESE XXL FRIED CHICKEN #WOK #SHORTS
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The GREATEST Chicken Recipe I ever Made | Nashville Hot Fried Chicken
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Fried chicken is always good, but this one is special. I never thought that this would be so amazing and it truly was. This Nashville Hot Fried Chicken is out of the world and the best part is that it's easy to make.
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HOW TO COOK NASHVILLE HOT FRIED CHICKEN SOUS VIDE
I cooked it for 2:30hrs @ (167°F / 75°C)
* Wet Mix *
2 Cups Whole Milk
4 tbsp Hot Sauce
2 Whole Eggs
* Season Oil for Fried Chicken *
3 tbsp Cayenne Pepper
3 tbsp Brown Sugar
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp smoked paprika
2 tsp salt
* Chicken by Grand Western Steaks
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#HotChicken #FriedChicken #SousVide
MY SECRET SOUTHERN FRIED CHICKEN RECIPE | Crispy, Crunchy, Peppery | TheRecipeConnoisseur
SOUTHERN FRIED CHICKEN
crunchy•spicy•delicious
Southern fried chicken is made to be fiery, peppery with the ultimate crunch and that’s exactly what this recipe is!
Honestly in my humble opinion, this the best southern fried chicken - can I say that about my own recipe? ????
Your key ingredients in this are the 2 parts starch to 1 part flour so you get a super crunchy coating!
This tastes amazing in a simple burger with a delicious light spicy mayo.
INGREDIENTS:
-Chicken breast/thigh, flattened,
-2 parts corn starch (potato starch also works),
-1 part flour,
-milk,
Seasoning for wet and dry ingredients:
-paprika,
-cayenne pepper,
-garlic powder/granules,
-white pepper,
-black peppers,
-salt,
Hope you love this recipe and if you give it a go, I’d love to know and see a pic !
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Crispy Fried Chicken recipe in 15 minutes | Hot Wings | Drumsticks
Quick simple crispy fried chicken in 15 minutes.
Ingredients
Batter for 900g chicken
1 cup flour
2 tablespoon corn flour
2 teaspoon Onion powder
1 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon celery salt
1 teaspoon thyme
1 teaspoon Black pepper
1 teaspoon ginger powder
2 teaspoon Paprika
2 teaspoon chilli powder
2 teaspoon Garlic powder
2 teaspoon salt or to taste
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