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What
you will need
2 lbs. Organic Breast, & Thighs
3 c. Unbleached Flour
Season All (to taste)
Chef Paul's Purdhomme's Poultry Seasoning
Garlic Powder
Celery Salt
Lemon Pepper
Black & White Pepper
Large Ziploc bag
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Downloading
the recipe:
Click
here to download a Word document
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How
to make it:
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Whenever
possible, BUY ORGANIC!
For tastier meat, prepare chicken the night before.
Always clean your chicken well.
Remove the fatty fats from thighs.
Pat dry and lay flesh side up on baking sheet arranged side
by side.
Starting (always), with garlic powder, generously sprinkle
garlic, celery salt, lemon & white pepper, and poultry seasoning evenly
to make sure each piece is covered.
If you don't have poultry seasoning, use Season All.
Turn over and repeat process.
Season to taste.
Place pieces in zip lock bags and refrigerate over night.
The next day, remove chicken from the refrigerator one half
hour before cooking.
Take a paper bag and add 2 cups of unbleached flour.
Add 1 tsp each of paprika, and garlic powder, and 2 tsps of
black pepper to flour.
Mix thoroughly.
Fill peanut oil in pan more than half full.
Preheat oil 10 minutes before adding chicken to oil.
Place three pieces at a time to the flour mixture and shake
to cover pieces.
Repeat by adding three pieces to already floured pieces until
all pieces are covered evenly with mixture in the bag.
Let chicken sit in bag of flour mixture on the counter until
you are ready to fry.
Shake bag occasionally so the flour mixture will solidify on
the chicken for a firm crust.
If you don't like your crust firm, mix in chicken ten minutes
before cooking.
When ready to fry chicken, add a small piece of skin from one
of the thighs to test the oil.
If it fries and floats immediately, your oil is ready.
Place chicken pieces flesh side down.
Let pieces fry for a few minutes or until the pieces are a
light gold color, then turn.
A few more minutes then turn.
The key is to keep turning your chicken so that the juices
will stay in the chicken and not escape in the oil.
The breast usually takes the least amount of time to cook,
so your breast should be ready to remove from oil in about 15 minutes.
The larger the pieces the longer it takes to cook.
This process cannot be calculated; you have to use your senses!
It's important to turn your chicken over constantly.
You can look at the pieces of chicken and if any of the bones
are separated from the chicken, it's ready!
Same rule applies for the thighs.
When you see the meat shrinking from the bone, it's ready too!
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Place
all chicken pieces on a metal rack so that the grease will completely
drain from chicken.
Do not use paper towels! This will hold the grease and
make the chicken soggy.
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