Aunt Duddie Makes The Best Southern Style Batter Fried Chicken In The Universe!





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Published on Apr 18, 2012

.. Will my dear trolls stop telling me I mutilated the chicken...... I know. I have a little bit of pain to deal with!

THIS IS THE BEST FRIED CHICKEN IN THE UNIVERSE! Well, that's what Hungry Hubby says,,,
Here's my Zycon Chicken link:

I have not made this for 18 months so I broke out the chicken and fried it up. Hungry ate like a ravenous beast! I served it with sweet potato fries, cole slaw and onion rings. Hungry couldn't stop eating the onion rings! I'm making them again tonight so I'll show you how I do it If I get Mr. Flip working again!
Southern-Style Batter-Fried Chicken

Halve breasts crosswise and separate leg quarters into thighs and drumsticks.
Serves 4 to 6.
1 quart cold water
1/4 cup salt
1/4 cup sugar
4 pounds bone-in, skin-on chicken pieces

1 cup all-purpose flour
1 cup cornstarch
5 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups cold water
3 quarts peanut or vegetable oil or Crisco Shortening

1. MAKE BRINE Whisk water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to 1 hour.
2. MAKE BATTER Whisk flour, cornstarch, pepper, paprika, cayenne, baking powder, salt, and water in large bowl until smooth. Refrigerate batter while chicken is brining.
3. FRY CHICKEN Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels. Re-whisk batter. Transfer half of chicken to batter. One piece at a time, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 12 to 15 minutes. Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. I kept the chicken warm in a 175* oven on a rack over some paper towels in a sheet pan.

Crunchy Potato Wedges

1/2 teaspoon ground black pepper
4 teaspoons kosher salt
1/2 cup cornstarch
3/4 teaspoon cayenne pepper
1 1/2 cups all-purpose flour
1 teaspoon dried oregano
1/2 teaspoon baking soda
1 cup buttermilk
1 teaspoon garlic powder
3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
2 teaspoons onion powder
1/4 cup vegetable oil or peanut oil, plus 3 quarts for frying
1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl.
2. Toss potato wedges with 4 teaspoons spice mixture and 1_4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)
3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.
5. Make Ahead: Our Crunchy Potato Wedges freeze very well. Follow steps 1 through 4, frying each batch of wedges until they are light golden brown, 2 to 3 minutes. Do not toss with seasoning, and drain and cool potatoes completely on baking sheet lined with paper towels. Freeze wedges on baking sheet until completely frozen, about 2 hours, then transfer potatoes to zipper-lock storage bag for up to 2 months. When ready to eat, heat 3 quarts oil to 340 degrees and cook in 2 batches until deep golden brown, about 3 minutes. Toss with seasonings, drain, and serve.


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