Various Flavored Fried Chicken Recipes

By lorik

Ingredients

• Latin Fried Chicken:
• Don’t let the chicken marinate any longer than 2 hours or it will toughen from the lime juice. Use a Dutch oven that holds 6 quarts or more.
• MARINADE:
• 2 tablespoons kosher salt
• 6 garlic cloves, chopped coarse
• 1 tablespoon pepper
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 2 teaspoons grated lime zest plus 1/4 cup juice (2 limes)
• 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
• COATING:
• 1 1/4 cups all-purpose flour
• 3/4 cup cornstarch
• 1 tablespoon pepper
• 1 tablespoon granulated garlic
• 1 teaspoon baking powder
• 1 teaspoon white pepper
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 large egg whites, lightly beaten
• FRYING OIL:
• 3 quarts vegetable or peanut oil
• Garlic Fried Chicken:
• Use a Dutch oven that holds 6 quarts or more. Mince the garlic with a knife rather than with a garlic press.
• Chicken:
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons granulated garlic
• 5 garlic cloves, minced
• Kosher salt and pepper
• 3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, thighs, and/or wings), trimmed
• 2 cups all-purpose flour
• 4 large egg whites
• 3 quarts peanut or vegetable oil
• Garlic Butter:
• 8 tablespoons unsalted butter, softened
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 8 garlic cloves, minced
• 1 tablespoon water
• Honey Fried Chicken:
• BRINE:
• 1/2 cup salt
• 1/2 cup sugar
• 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
• BATTER:
• 1 1/2 cups cornstarch
• 3/4 cup cold water
• 2 teaspoons pepper
• 1 teaspoon salt
• 3 quarts peanut or vegetable oil
• HONEY GLAZE:
• 3/4 cup honey
• 2 tablespoons hot sauce

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

Latin Fried Chicken:
1. FOR THE MARINADE: Combine salt, garlic, pepper, cumin, paprika, oregano, and lime zest and juice in bowl. Add chicken and turn to coat thoroughly. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours.

2. FOR THE COATING: Whisk flour, cornstarch, pepper, granulated garlic, baking powder, white pepper, salt, cumin, and cayenne together in bowl. Place egg whites in shallow dish.

3. Set wire rack in rimmed baking sheet. Remove chicken from marinade and scrape off solids. Pat chicken dry with paper towels. Working with 1 piece at a time, dip chicken into egg whites to thoroughly coat, letting excess drip back into dish. Dredge chicken in flour mixture, pressing to adhere. Transfer chicken to prepared wire rack and refrigerate for at least 30 minutes or up to 2 hours.

4. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 325 degrees. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer chicken to clean wire rack set in rimmed baking sheet. Return oil to 325 degrees and repeat with remaining chicken. Serve.

Garlic Fried Chicken:
1. FOR THE CHICKEN: Combine olive oil, 1 tablespoon granulated garlic, minced garlic, 2 teaspoons salt, and 2 teaspoons pepper in large bowl. Add chicken and toss to thoroughly coat with garlic mixture. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

2. Set wire rack in rimmed baking sheet. Whisk flour, remaining 1 tablespoon granulated garlic, 2 teaspoons salt, and 2 teaspoons pepper together in separate bowl. Lightly beat egg whites together in shallow dish.

3. Remove chicken from marinade and brush away any solidified clumps of oil with paper towels. Working with 1 piece at a time, dip chicken into egg whites to thoroughly coat, letting excess drip back into dish; then dredge in flour mixture, pressing firmly to adhere. Transfer chicken to prepared wire rack and refrigerate, uncovered, for at least 30 minutes or up to 2 hours.

4. Set second wire rack in second rimmed baking sheet and line with triple layer of paper towels. Add peanut oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 325 degrees. Add half of chicken to hot oil and fry until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 300 and 325 degrees. Transfer to paper towel–lined rack, return oil to 325 degrees, and repeat with remaining chicken.

5. FOR THE GARLIC BUTTER: While chicken rests, combine 7 tablespoons butter, parsley, salt, and pepper in bowl; set aside. Melt remaining 1 tablespoon butter in 8-inch nonstick skillet over medium heat. Add garlic and water and cook, stirring frequently, until garlic is softened and fragrant, 1 to 2 minutes. Add hot garlic mixture to butter-parsley mixture and whisk until well combined.

6. Transfer chicken to platter and spoon garlic butter over top. Serve.

Honey Fried Chicken:
1. FOR THE BRINE: Dissolve salt and sugar in 2 quarts cold water in large container. Add chicken, cover, and refrigerate for 30 minutes or up to 1 hour.

2. FOR THE BATTER: Whisk 1 cup cornstarch, water, pepper, and salt together in bowl until smooth. Refrigerate batter while chicken is ­brining.

3. Set wire rack inside rimmed baking sheet. Sift remaining ½ cup cornstarch into medium bowl. Remove chicken from brine and dry thoroughly with paper towels. Working with 1 piece at a time, coat chicken thoroughly with cornstarch, shaking to remove excess; transfer to platter.

4. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Whisk batter to recombine. Transfer half of chicken to batter and turn to coat. Remove chicken from batter, allowing excess to drip back into bowl, and add chicken to hot oil. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry chicken, stirring to prevent pieces from sticking together, until slightly golden and just beginning to crisp, 5 to 7 minutes. (Chicken will not be cooked through at this point.) Transfer parcooked chicken to platter. Return oil to 350 degrees and repeat with remaining raw chicken and batter. Let each batch of chicken rest for 5 to 7 minutes.

5. Return oil to 350 degrees. Return first batch of chicken to oil and fry until breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 7 minutes. Transfer to wire rack. Return oil to 350 degrees and repeat with remaining chicken.

6. FOR THE HONEY GLAZE: Combine honey and hot sauce in large bowl and microwave until hot, about 1½ minutes. Add chicken pieces one at a time to honey mixture and turn to coat; return to wire rack, skin side up, to drain. Serve.