newmousecateer
Babcia Extraordinaire/B-Elder YaYa
- Joined
- Sep 5, 2001
- Messages
- 5,575
Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven (I use a large cast iron frying pan, and use tin foil for a cover) Place over medium-high heat.
(Using a candy thermometer, or any thermometer you have) get oil to 365 degrees (oil can be very hot for this recipe). Put in chicken pieces skin side down and cover pan. After 5 minutes remove cover. Keep oil bubbling!!!After 5 more minutes, turn the pieces over. Cook uncovered for 8to 10 more minutes or until done.
Remove chicken to a cleaned wire rack over a cookie sheet and let drain for 5 minutes.
I know this sounds like a lot of work, but it really isn't. Te results...Yummmm.
If you want me to post the macaronni salad I make with it (aaahhh, it is wonderful), let me know.
(Using a candy thermometer, or any thermometer you have) get oil to 365 degrees (oil can be very hot for this recipe). Put in chicken pieces skin side down and cover pan. After 5 minutes remove cover. Keep oil bubbling!!!After 5 more minutes, turn the pieces over. Cook uncovered for 8to 10 more minutes or until done.
Remove chicken to a cleaned wire rack over a cookie sheet and let drain for 5 minutes.
I know this sounds like a lot of work, but it really isn't. Te results...Yummmm.
If you want me to post the macaronni salad I make with it (aaahhh, it is wonderful), let me know.
My mom once told me if you fry chicken for longer than 25 minutes, you've cooked it too long! the secret is hot hot oil, so the juices are sealed in! Please post your macaroni salad too!!
