Pecan Crusted Southern Fried Chicken
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- Servings: 4
- vegetable oil, for frying
- 1/2 lb pecan pieces
- 2 cups flour
- 1 large frying chicken, cut into 8 pieces,about 3 1/2 pounds (2 breasts, 2 legs, 2 thighs, and 2 wings)
- salt & freshly ground black pepper
- 3 eggs, beaten
- 3 tablespoons milk
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried thyme
Recipe
- 1 seasoning: combine all ingredients thoroughly and store in an airtight jar or container.
- 2 heat the oil, over medium heat, in a large cast iron skillet.
- 3 in a food processor, fitted with a metal blade, finely ground the pecans.
- 4 combine the pecans with the flour.
- 5 season with essence.
- 6 season the chicken with salt and pepper.
- 7 whisk the eggs with 2 tablespoons of the milk.
- 8 dredge the chicken pieces in the pecan flour, coating each piece completely.
- 9 dip the chicken in the egg wash, coating completely and letting the excess drip off.
- 10 dredge the chicken in the pecan flour, for a second time, coating the chicken completely.
- 11 gently lay half of the chicken in the hot oil, skin side down.
- 12 fry the chicken for 6 minutes.
- 13 turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked.
- 14 remove the chicken from the oil and drain on a paper-lined plate.
- 15 season the chicken with essence.
- 16 continue frying the remaining chicken.
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