Southern Fried Chicken
Kitchen Equipment for Making Fried Chicken Recipes
You can make delicious fried chicken recipes such as Church's fried chicken with the bare minimum of equipment but, if fried chicken is going to become a staple in your house, you might want to invest in some tools of the trade to make it more enjoyable and simpler to prepare. First of all, you will need a skillet for making the recipe. A minimum twelve inch diameter is a good rule, since chicken should not be crowded in the pan. It is all right if the chicken pieces are touching while they cook though. Cast iron skillets are heavy and conduct well but stainless steel can be used instead if that is what you have.
A big mixing bowl is handy for combining your batter or breadcrumb mixture. You might like to roll the chicken in the flour coating in a mixing bowl or a shallow glass bowl. Some people prefer to use paper bags so you can get some of those. If you want to marinate your chicken in buttermilk overnight, some large Ziploc bags are handy because you can put the buttermilk in there, add the chicken and massage it through the plastic, to make sure every part of the chicken is covered.
More Fried Chicken Equipment
You might want to invest in a pair of tongs. When you turn chicken in a pan, you shouldn't use a fork or knife because if you puncture the chicken, juices run out and this makes the chicken dry out a bit. Use a good pair of tongs to turn the chicken instead. Tongs, like skillets, can be used in other recipes too so you will get your money's worth. A frying thermometer is another good idea so you can make sure the oil is the correct temperature for your Church's fried chicken recipe.
Church's Fried Chicken Recipe
Church's fried chicken is similar to a Popeye’s fried chicken recipe in some ways but the recipe is not the same and the coating is also different. The Italian dressing mix and onion soup mix are used in both these recipes though. Church's Chicken is a North American fast food restaurant chain which has been operating since 1952. There are more than 1650 branches worldwide now and the Church's Chicken slogan is "I know what good is" which you will understand well if you try the following delicious recipe. In fact it is fair to say this one is better than good!
Church's only sold fried chicken in the early days but now sells jalapenos, French fries, mashed potatoes, sandwiches, fried okra, nuggets, honey butter biscuits and much more. You could make a couple of these side dishes to go with the Church's fried chicken recipe if you wanted to, for an authentic eating experience. The fried chicken is easy to make and you could rustle up some corn on the cob and fried okra while the chicken bakes. The chicken in this fried chicken recipe is baked after being pan fried for a tasty texture finish and to make sure it is cooked to perfection. To delight your family, try this Church's fried chicken recipe. It is guaranteed to be a hit because the delicious batter and succulent juicy chicken contrast so nicely together.
The following recipe for Church's fried chicken combines the flavors of paprika, seasoned salt, onion soup mix and more for a finger-licking good fried chicken recipe. You can store the dry ingredient mixture in a covered container at room temperature for up to three months if you want to make extra, to save you making it again the next time you want to make Church's fried chicken.
How to Make Popeyes Fried Chicken
Ingredients -
4 lbs chicken
½ cup cornstarch
½ cup biscuit mix
2 teaspoons paprika
1 envelope onion soup mix
1 envelope Italian dressing mix
3 teaspoons seasoned salt
1 tablespoon sugar
½ teaspoon baking soda
1 ½ cups self rising flour
1 cup corn oil
For the Coating Mixture:
¼ cup cold water
2 eggs
Preparation:
Preheat the oven to 350 degrees F.
Chop the chicken into pieces.
Stir the eggs, cold water and corn oil together in a bowl.
Mix the dry ingredients in another bowl.
Dip the chicken in the egg and water mixture and then in the dry ingredient mixture.
Dip it once more in the egg and water mixture and then again in the dry ingredients mixture.
Heat the corn oil an inch deep in a skillet.
Brown the coated chicken for 5 minutes skin side down over a moderate to high heat.
Turn it over and brown the other side for a few minutes.
Put the pan fried chicken pieces on a greased 13 x 9 inch pan and cover it with foil, leaving one side loose for the steam to escape.
Bake for 45 minutes with the foil on, then 5 minutes without the foil.
Let the chicken rest for 5 minutes then serve it hot with coleslaw, French fries, corn on the cob or any other favorite side dish recipes you want.
(Serves 4)