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The Wing or the Thigh?
Today we're making our recipe for Spiced Fried Chicken. Toss me a drumstick!
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Enjoy this Texas Cooking recipe and have a great week!
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The spices in this recipe result in savory, delicious fried chicken. Use the left-over spiced flour mixture to make your cream gravy. You'll notice an enhanced flavor difference there, too. Of course, you are encouraged to experiment with spices to make your own favorite spice blend.
- 3 to 3-1/2 pounds frying chicken pieces
- 2 cups all-purpose flour
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon white pepper
- 1 teaspoon sweet paprika
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 1 large egg (or 2 small eggs), well beaten
- 1/2 cup milk
- 2 to 2-1/2 cups Crisco®, melted, or vegetable oil like canola or peanut oil
- Rinse the chicken pieces in cool water and pat away excess water with paper towels. Set aside.
- In a roomy, flat pan, such as a 9x13-inch pan, combine the flour and all spices, mixing well. Set aside.
- Combine the egg and milk in a separate, flat-bottomed dish (like a pie plate) and set aside.
- Over high heat, melt shortening (or vegetable oil) in a heavy 12-inch skillet to a depth of 1 inch.
- Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well.
- Place pieces in a single layer on a piece of waxed paper until all are coated.
- When the melted shortening or oil reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet.
- Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
- Reduce heat to medium, and cover the pan.
- Cook chicken pieces for 20 to 25 minutes or until 165°F on an instant read thermometer. Remove the cover.
- Turn chicken pieces skin side up and cook, uncovered, for 5 minutes.
- Remove chicken pieces, and drain on paper towels.
Lone Star List
Here are 10 things that caught my eye this week!
- Two Sleevers: Crispy Air Fryer Chicken Fried Steak
- NYT Food: How a Meal Planning Service Made Me a Better Cook - Recipe planners such as eMeals and PlateJoy can wean you off prepared foods and teach you to love cooking.
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- New Barbecue Books for 2019, many good ones!
Thank You for Smoking: Fun and Fearless Recipes Cooked with a Whiff of Wood Fire on Your Grill or Smoker by Paula Disbrowe, Operation BBQ: 200 Smokin' Recipes from Competition Grand Champions by Stan Hays & Tim O’Keefe, Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
- Ross Perot: Ross Perot Dead at 89, Perot never forgot his roots in Texarkana.
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- Texas Highways: How the Texas "Moth Man" Identified 900 Species Along the Trinity River - Stuart Marcus catalogs his findings on his "master moth list" to share with scientists.
- Farmer's Almanac: Help Your Chickens Beat The Heat With A Confetti Ice Wreath by .
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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