Kentucky style Fried Chicken Batter - GF, EF, SF, NF, OF - can be made plant based, vegan just not SF
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Kentucky style Fried Chicken Batter
Can be made with tofu for a plant based, vegan option
4 pounds bone-in skin-on chicken parts, can use firm tofu for a plant based, vegan option
12 oz buttermilk
1 c plain yogurt (can use 1 additional cup buttermilk in place of the yogurt)
Dairy free if needed
Mix, let sit in zip lock bag over night, remove from bag shake off extra marinade
280 g Café Chocolade basic roux mix
1 t freshly ground black pepper
1 ½ t salt
1 ½ t smoked Spanish paprika
½ t dried oregano
½ t dried thyme
½ t dried parsley
¼ t ground cumin
¼ t ground cinnamon
½ t onion powder
¼ t garlic powder
¼ t chili powder
35 g sugar
Mix, put dry ingredients in zip lock bag, two pieces of chicken at a time, shake till well coated, repeat with rest of chicken, place on sheet try & let sit at room temperature till starts to form a paste on the chicken, around 20-30 minutes.
If using firm tofu, treat it the same, but the frying time is till the crust turns a nice brown.
No need for eternal temperature, a golden brown crust is fine.
Still fry at 350f
Neutral oil of choice for frying
About 3 inches of oil heated to 350 f
Fry all the pieces for 7 minutes on each side, use tongs or a slitted metal spoon, make sure the chicken does not stick to the bottom, then reduce the oil to 325 f. & finish cooking the chicken till the eternal temperature is 165 f. Use a temperature device to test the inside of the chicken away from the bone.
Let drip dry & cool a bit to serve.
Can be made with tofu for a plant based, vegan option
4 pounds bone-in skin-on chicken parts, can use firm tofu for a plant based, vegan option
12 oz buttermilk
1 c plain yogurt (can use 1 additional cup buttermilk in place of the yogurt)
Dairy free if needed
Mix, let sit in zip lock bag over night, remove from bag shake off extra marinade
280 g Café Chocolade basic roux mix
1 t freshly ground black pepper
1 ½ t salt
1 ½ t smoked Spanish paprika
½ t dried oregano
½ t dried thyme
½ t dried parsley
¼ t ground cumin
¼ t ground cinnamon
½ t onion powder
¼ t garlic powder
¼ t chili powder
35 g sugar
Mix, put dry ingredients in zip lock bag, two pieces of chicken at a time, shake till well coated, repeat with rest of chicken, place on sheet try & let sit at room temperature till starts to form a paste on the chicken, around 20-30 minutes.
If using firm tofu, treat it the same, but the frying time is till the crust turns a nice brown.
No need for eternal temperature, a golden brown crust is fine.
Still fry at 350f
Neutral oil of choice for frying
About 3 inches of oil heated to 350 f
Fry all the pieces for 7 minutes on each side, use tongs or a slitted metal spoon, make sure the chicken does not stick to the bottom, then reduce the oil to 325 f. & finish cooking the chicken till the eternal temperature is 165 f. Use a temperature device to test the inside of the chicken away from the bone.
Let drip dry & cool a bit to serve.
