![]() ![]() Overcrowding the dutch oven/deep fryer will reduce the oil temperature and your chicken will end up greasy and soggy.įry the chicken flipping occasionally to prevent dark spots until golden brown for 15-20 minutes or the meat temperature reads 165 F on a thermometer. After you coat the chicken in the seasoned flour, shake off the excess flour and leave the coated chicken alone for 10-15 minutes so that the flour can absorb some.ĭo not overcrowd the dutch oven or deep fryer. Like most recipes, this dutch oven fried chicken recipe also takes about 15-20 minutes to fry it. HOW LONG DOES IT TAKE TO MAKE DUTCH OVEN FRIED CHICKEN? Vegetable oil or peanut oil will make great fried chicken! Whatever oil you choose, make sure it's a very high smoke point oil. Peanut oil works well but I usually use vegetable oil. WHAT IS THE BEST OIL FOR DUTCH OVEN CHICKEN?Ī lot of recipes say to use canola oil or peanut oil. The egg helps in making super crunchy fried chicken. Coat the chicken in flour first, then dip it in the egg then back into the flour. Just discard the buttermilk and brine marinade then pat the chicken dry. It makes the chicken crunchy and gives the chicken a nice golden color. To achieve a nice golden color and crunch add cornstarch to the all-purpose flour. Season both the flour and the chicken before you fry it. To make the best fried chicken seasoning first let the chicken sit at room temperature for 30-60 minutes. It will make the best-fried chicken so don't skip out on it. If you are short on time then only 2 hours. I can't recommend brining the chicken in buttermilk enough though. If you have time, ONLY brine the chicken for 3-4 hours AND use ¼ cup of salt and sugar. I brine the same day I make fried chicken. The sugar will not make the chicken sweet. It consists of salt and sugar and buttermilk. Soaking the chicken in buttermilk helps tenderize it and it will keep the chicken nice and tender while it is frying. I always use buttermilk when I brine the chicken. If you must brine it overnight use way less salt. Please do not brine chicken overnight using the salt measurement in this recipe because the chicken will turn out salty. A thermometer will take all the guesswork away. And of course I ALWAYS use my meat thermometer. ![]() These days, I still use my brown paper bag, Ziploc, or a large plastic container with a lid. We would add the chicken pieces to the bag and shake the bag to coat the chicken with the flour.īack then we didn't use a meat thermometer. When I was a kid my mom and southern grandmother showed me how to make their southern fried chicken. You will be sinking your teeth into it in no time! This dutch oven fried chicken is super easy to make. Just hearing someone talk about fried chicken can make a person hungry. Using a meat thermometer to monitor the oil temperature will help to keep the temperature steady.Unlike most fried chicken recipes, this one uses a lower cooking temperature which doesn't burn the chicken and helps makes it golden in color.A combination of corn flour and flour is used to make it extra crispy!.The buttermilk make it nice and tender!.The brine makes the chicken so flavorful.Dutch oven chicken makes perfect crispy golden fried chicken.See my full disclosure hereĭutch oven fried chicken will make amazing crunchy, golden fried chicken! The key to make a brine with buttermilk, cornstarch AND a secret oil temperature! Perfect with creamy mashed potatoes, or southern candied yams! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |