Thursday, July 5, 2012

National Fried Chicken Day


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By Terry Orr

It’s National Fried Chicken Day! Today we honor a finger-licking American favorite. To make this flavorful delight, smother a piece of chicken in batter and fry it. The result is a savory treat that’s crunchy on the outside and juicy on the inside. Yum!
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American fried chicken has its roots in the Southern United States. However, Europeans have eaten fried chicken since the Middle Ages!
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National Fried Chicken Day is a great time to try out a new recipe or to visit your local KFC. Better yet, get your friends in on the fun and plan a backyard picnic! Corn, mashed potatoes and biscuits are all great accompaniments for fried chicken. Dig in!
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Fried chicken (also referred to as Southern fried chicken) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well-made fried chicken.
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Southern Fried Chicken
Recipe courtesy Paula Deen

Ingredients
  • 3 eggs
  • 1/3 cup water
  • About 1 cup hot red pepper sauce (recommended: Texas Pete)
  • 2 cups self-rising flour
  • 1 teaspoon pepper
  • House seasoning, recipe follows
  • 1 (1 to 2 1/2-pound) chicken, cut into pieces
  • Oil, for frying, preferably peanut oil


Directions
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder


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