I rarely make fried chicken. Just not something I do. I was in a mood…
The key for me was marinading the chicken for a solid 8 hours. I had a homemade Dijon vinaigrette that I needed to use up. I also used only drumsticks and thighs. Decided to debone the thighs so we had smaller pieces to choose from.
The dredge…Nothing too fancy here, just a few cups of flour, a sprinkle of corn starch and semolina. Salt, pepper and red pepper for a little heat as the marinade should be the bulk of the flavor.
The cook…a few inches of vegetable oil heated to 350⁰. Keep the heat high as the cooler chicken, when added, drops that temp down. I gave the drumsticks a 5 minute head start then threw in the thigh pieces. Total cook about 18-22 minutes. Take out when the pieces are about 175⁰ internal temp. Cool and serve!
Talk about taste!!! Magnificent…
Eat.Drink.Savor.
#shorts #eatdrinksavor #thenoshnation