BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN
Chicken was on sale this week $.29 / pound for leg quarters. After I did the butchers job, separating legs from thighs, cut off the backs and tails, removed all the extra fat, I still had a little over $3.00 in 12 legs and 12 thighs. I bought so much 'cause it's Sunday and I'm cookin' for the week. I've been hankerin' for Fried Chicken so I figured I'd have another shot at it. I had some fried chicken tenders at the Super Bowl party at my local watering hole that were great and REAL moist. When I asked Charlie (head chef) how he did it, he told me that he always brines chicken prior to frying it. 6 months later I'm trying it. I looked all over my favorite web sites for different brines and found that the common denominators were; water, salt, vinegar, sweet, and spices. Lookin' around the galley for available stuff, I came up with this recipe. I took half the chicken and made it according to my Fried Chicken recipe, letting it soak in buttermilk with a little chipotle tabasco in it for a little bite. Then, I created the other marinade (recipe shown below), which is really a brine. Let both soak in the refrigerator for about 8 hours. Cooking the buttermilk batch, the smell was of normal fried chicken. The brined version smelled of the vinegar and I was concerned that the vinegar might give it an off flavor. Boy, was I wrong. Now, don't get me wrong, the buttermilk chicken was good, but, the brined chicken was GREAT. The smell of the vinegar while cooking must have been the vinegar cooking out. This brined version was more moist with a better sense of the flavors that were in the brine, especially the maple syrup. And, the Cajun Spice flavors of the Butt Kickin' Blacken really come through. Now you could say that it was just me talking about something that I made, but I had a buddy over tonight. A Southern buddy. Even he liked my version better than the buttermilk, even though the buttermilk version tasted just like his Granny used to make. So I guess it's a keeper and I figured I'd write it down before I forgot what I did. I can't even think of anything that I'd do different. Butt Kickin' Blacken contains neither slat nor sugar, and can be purchased at http://www.capnrons.com/index.html?id=RZMFC
Provided by Capn Ron
Categories Chicken
Time 55m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the brine by combining all of the ingredients, and mixing well. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours.
- Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
- Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil.
- Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
- Take them out with tongs letting them drain back into the pan prior to placing on paper towels.
- To make a crispier chicken, change the way you flour the pieces. Get 3 bowls going. One with the seasoned flour, the next with beaten egg and milk, and the third with seasoned flour. Dredge the chicken in the seasoned flour, then the egg mixture, then the seasoned flour again.
- Serve while hot.
Nutrition Facts : Calories 1347.6, Fat 107.7, SaturatedFat 19.3, Cholesterol 217.6, Sodium 3710.3, Carbohydrate 42.1, Fiber 1.4, Sugar 8.5, Protein 51.1
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Abdullah shah shah
[email protected]I would definitely recommend this recipe to anyone who loves fried chicken.
Strickland80 Kids
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so delicious and flavorful.
Oyegoke Faith
[email protected]I've tried a lot of fried chicken recipes, but this one is by far the best. The chicken is crispy on the outside and tender on the inside, and the maple flavor is just perfect.
Mando Ayad
[email protected]This is my new go-to recipe for fried chicken. It's so easy to make and the results are always amazing.
Zubair Abro
[email protected]I'm not a big fan of maple syrup, but this recipe changed my mind. The chicken was so flavorful and juicy.
Ahmad Call of doty
[email protected]This recipe is definitely a crowd-pleaser. I made it for a party and everyone raved about it.
Ray Warnock
[email protected]The chicken was a little dry, but the flavor was good.
Misti Chy
[email protected]I love the combination of maple syrup and chicken. This recipe is a winner!
Mehran Khaan
[email protected]This recipe was easy to follow and the chicken turned out great. I will definitely be making it again.
Ali S
[email protected]I found that the chicken needed a little more salt. Other than that, it was delicious.
Katie Taylor
[email protected]The chicken was a little too sweet for my taste, but my kids loved it.
Elia byomugabe
[email protected]I was skeptical about the maple syrup, but it really does add a nice flavor to the chicken. I'm glad I tried this recipe.
Samuel thiongo
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit with my family and friends.
Nasirbd 542net
[email protected]I followed the recipe exactly and my chicken turned out perfectly crispy on the outside and juicy on the inside. The maple flavor was subtle but noticeable.
Chris Majewski
[email protected]This chicken is the best I've ever had! The maple syrup gives it a delicious sweetness that pairs perfectly with the savory chicken. I will definitely be making this again and again.