Southern Fried Chicken (美式炸鸡)


Main Ingredient:  Chicken

INGREDIENTS

Marinate for Chicken (enough for 2 lbs of chicken)
1 tbsp salt
1 tsp black pepper
1 head of garlic, minced finely
1 tbsp sugar
2 cups buttermilk
 
Coating for Chicken
2 cups flour
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne powder
1 tsp paprika powder
1 tsp salt
dash of black pepper
1 tsp rosemary
 
For frying
Peanut oil for deep frying
 

METHOD

(1)  Combine marinate ingredients together, and mix well with chicken.  Refrigerate for overnight or up to 2 days.
(2)  Before frying, remove chicken from refrigerator and let rest at room temperate for 2 hours or until it comes to room temperature.
(3)  Fill the frying pot with at least 2 inches of peanut oil and heat up to 340F. 
(4)  Combine all coating ingredients and add into the marinated chicken with buttermilk.
(5)  Carefully lower the chicken meat into the hot oil.  Adjust the temperature to return the oil to the right temperature.
(6)  Fry for 5 – 8 minutes and turning the pieces as necessary for even cooking, until the chicken is deep golden brown and very crisp.
(7)  After removing the chicken from fryer, let the chicken rest for 5 – 7 minutes.   If your chicken rests longer than 10 mins, reheat the chicken in a 400F oven for a minute to ensure that the chicken stays crispy and hot.
 

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Roast Chicken Legs with Fresh Thyme


INGREDIENTS

6 chicken legs
1 tsp sea salt
1 tsp dried thyme
2 tbsp olive oil
few slices of lemon
few sprigs of fresh thyme
 

METHOD

(1)  Wash and clean chicken legs thoroughly. Pat dry the chicken legs.  Preheat oven at 450F.
(2)  Mix salt, dried thyme and olive oil together in a bowl. 
(3)  Using your fingers, rub the seasoned olive oil all over the chicken legs, carefully separating the chicken skin and rubbing the oil under the skin as well. 
(4)  Wrap heavy-duty aluminum foil over baking sheet pan.  Drizzle olive oil, and place lemon slices on the pan. 
(5)  Place the legs skin side up on the lemon slices.  Sprinkle with salt and black pepper.  Put few fresh thyme over the chicken legs.
(6)  Roast the chicken legs for 40 minutes or until the chicken juices run clear when pierced with a fork.  If using instant-read thermometer, it should read 170F.
(7)  Transfer the chicken legs to a plate, and serve hot!

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