Southern Fried Chicken (Robert Irvine)

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Robert Irvine's eat! Robert Irvine's nosh
Show: Restaurant: Impossible

MY NOTES: One dozen eggs is ridiculous! At least plan to reuse the eggs for a frittata the next day, making sure to cook them well. A perfect recipe is SPICY BUTTERMILK FRITTATA (Look under Main Dish: Eggs for the recipe. It takes 6 eggs. Freeze the remainin mixture to make the frittata another day - just whip it up well before using.)

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Ingredients

  • 1 dozen eggs, whipped
  • 1 cup buttermilk
  • 2 tablespoons Cajun spice
  • 16 pieces fresh bone-in chicken (2 to 3 pounds)
  • 8 cups vegetable oil
  • 4 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper

Preparation

Step 1


In a large bowl, blend the eggs, buttermilk and Cajun spice. Mix well, and then pour over the chicken pieces, mixing and coating well. After coating the chicken, cover and refrigerate overnight, or for a minimum of 4 hours.

Preheat the oil to 300 degrees F in a deep-fryer. Remove the chicken from the marinade and allow to sit on a baking screen for 5 minutes. This will allow any excess marinade to drip off.

Next, in a large bowl, blend the flour, salt and pepper, mixing well. Dredge the marinated chicken in the flour. Coat the chicken well with flour, and then tap off any excess. Add to the heated oil. Fry the chicken in batches until it reaches 165 degrees F on an instant-read thermometer, 13 to 15 minutes. Then remove from the oil and allow any excess to drip off before serving. This will allow the meat to rest before serving. Repeat the cooking process with the remaining chicken. (Hold the cooked chicken in the oven on low temperature if doing in batches.)
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REVIEWS:

I made this and I loved it. Just right.

Excellent Recipe. I picked up the mistake on fryer temp right away. The second time I made it I added 2 more tablespoons of spice just because my family likes it more spicy. If I did this for a potluck I would stay with Robert's recipe.

You are correct in stating that frying chicken in 300 degree oil just will not work. I would also fry it at 375 degrees. If you want real Southern Fried Chicken, add Lawry's Seasoned Salt to your flour and forget the Cajun spice. Don't be too greedy with the Lawry's. Also, add hot sauce to your egg mixture. Best there is.

There appears to be a mistake in the recipe. Chicken cannot fry at 300 degrees in a deep fryer. I looked at Mr. Irvine's other recipes, and he usually deep fries at 350-375 degrees. I used 375, and then lowered the heat a little bit once the chicken was crusted. Worked great at 13-15 mins. I gave the recipe a lower score because of the improper cooking temperature.







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