Cook, Recipes

Fried Chicken For Fried Chicken Day

Posted by cassandra on

Fried Chicken Recipes from Mazola

We don’t do a ton of deep-frying at home, but with Fried Chicken Day coming we just might have to get that oil bubbling. Mazola shared some recipes with us in honour of this important food holiday! Where do you get your fried chicken when that craving hits? We’re fond of Downlow Chicken! And how about picnics? We’ve got a wonderful list of Vancouver’s top spots.

Best Spots to Picnic

crispy fried chicken 1

Crispiest Fried Chicken

Total Time: 2 hours 15 minutes
Servings: 4-6
Ingredients:
Brine:

  • 1 litre water
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 3 pounds bone-in chicken pieces (breasts, thighs, drumsticks, etc.)

Batter:

  • 1 cup all-purpose flour
  • 3/4 cup Fleischmann’s® Corn Starch
  • 4 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon Fleischmann’s® Baking Powder
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup cold water
  • 3 litres Mazola® Vegetable Oil

Directions:

For Chicken Brine:

  1. Whisk all brine ingredients in a large bowl until the sugar and salt dissolve.
  2. Add chicken. Cover and refrigerate for 30 to 60 minutes.

For Fried Chicken:

  1. While the chicken brines, stir together flour, corn starch, pepper, salt, garlic powder, onion powder, paprika, baking powder, and cayenne pepper in a large bowl.
  2. Remove 3/4 cup of the flour mixture to a shallow pan (to use for dredging the chicken). Set aside.
  3. Add 3/4 cup cold water to the remaining flour mixture and whisk the batter to thoroughly combine. (if the batter seems to be too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.)
  4. Heat oil in a large Dutch oven or deep-sided pan over medium heat until it reaches 350°F. Place a wire rack on a rimmed baking sheet.
  5. Remove chicken pieces from the brine, and pat dry with paper towels. Discard the brine.
  6. Working in batches, dredge or roll chicken in the dry flour mixture, shaking off any excess
  7. Place chicken in batter and turn to coat.
  8. Remove the chicken from the batter, allowing excess to drip back into the bowl.
  9. Carefully place half the pieces in the hot oil.
  10. Adjust the heat as needed to keep the oil between 300° to 325°F.
  11. Cook until the chicken coating is a deep golden brown and the internal temperature reaches 160°F for white meat or 175°F for dark meat. This will take about 20 to 25 minutes, depending on the size of the pieces.
  12. Remove from oil and place chicken on a wire rack to drain.
  13. Bring the oil temperature back to 350°F before repeating with the remaining chicken.
  14. Serve hot, warm, or at room temperature.

Variations:

  • Spicy Fried Chicken – Increase cayenne pepper to 1 tablespoon and add 1/4 cup hot sauce (tested with Frank’s® Hot Sauce) to the batter.
  • Herbed Fried Chicken – Add 1 tablespoon ground sage, 1/2 tablespoon ground thyme, and 1 tablespoon dried rosemary to the flour mixture.

sesame rye crusted chicken cutlets

Sesame Rye Crusted Chicken Cutlets

Total Time: 22 minutes
Servings: 4 cutlets

Ingredients:

    • 1 lb- 2 boneless, skinless chicken breasts, or cutlets
    • ½ cup Greek yogurt
    • 2 garlic cloves, minced
    • ½ teaspoon sea salt
    • ½ teaspoon fresh cracked pepper
    • 10 Ryvita® Sesame crackers (about 1 cup crushed)
    • 1/2 teaspoon Fleischmann’s® Baking Powder
    • Mazola® Corn Oil for frying

Directions:

    1. To make cutlets prepare chicken breasts by cutting off the tenderloin section and then slicing each one horizontally, “butterfly”; separate into two pieces. Place the pieces into a large freezer bag and pound with a heavy pan or mallet until the pieces are 1/4” thick. Using a large bowl mix the yogurt and garlic together, add the chicken, and coat well, let sit for 15 minutes at room temperature to marinate, or refrigerate for up to 2 hours.
    2. In a food processor or heavy freezer bag, smash the crackers until a fine crumb. Transfer crumbs to a deep dish; add the salt, pepper, and baking powder mix well, and set aside for breading the cutlets.
    3. Using a large, deep pot, fill ¼” deep with oil, and set over medium-high heat. When a few crumbs are added to the oil sizzle, your pan is ready to go. Working in batches, take chicken from marinade and dredge in crumbs, fry the chicken for 3 to 4 minutes per side, until golden brown. Remove to paper towels, season with salt if desired, and serve immediately.