Northern Fried Chicken
This recipe for Northern Fried Chicken produces a very crisp fried chicken that can be successfully reheated. It’s also wonderful eaten cold.
By Yankee Magazine|May 11 2016|
Northern Fried Chicken
Photo Credit:This recipe for Northern Fried Chicken produces a very crisp fried chicken that can be successfully reheated. It’s also wonderful eaten cold.
Yield:
Serves 6-8
Ingredients
2 frying chickens, cut up (4 drums ticks, 4 second joints, 4 wings, 4 breast pieces, 4 back pieces–use a cleaver)
cooking oil
2 eggs, beaten
pinch of powdered garlic or tarragon
salt
pepper
2 cups flour
Instructions
Wash and dry the chicken pieces. Pour flour into a paper bag, and season with salt and pepper and garlic or tarragon. Beat eggs in bowl. Shake chicken pieces separately in paper bag, dip into egg, and then shake again in flour (replenish egg and flour mixtures if necessary). Line baking tin with paper toweling.
Meanwhile, heat 4 inches of oil in a heavy pot or Dutch oven. When oil is hot enough to brown a bread cube instantly (350-370 degrees F), put in chicken pieces, one or two at a time. Cook until golden brown on all sides, turning once (8-10 minutes). Place chicken pieces as they are browned on paper toweling, not touching each other.
When all pieces have been browned and placed on the tin, bake in an oven preheated to 250 degrees F for 1-1/2 hours, or until done. To reheat, place pieces in a paper bag and heat through in a low (200 degrees F) oven.
Sounds delicious! Just one question, though–I assume that the paper towel should be removed from the tin before placing in the oven? Even at a low temp of 250, wouldn’t oily paper towel be a fire hazard? Thanks!