BETTER THAN GRANNY'S, MAPLE FRIED CHICKEN
Chicken was on sale this week $.29 / pound for leg quarters. After I did the butchers job, separating legs from thighs, cut off the backs and tails, removed all the extra fat, I still had a little over $3.00 in 12 legs and 12 thighs. I bought so much 'cause it's Sunday and I'm cookin' for the week. I've been hankerin' for Fried Chicken so I figured I'd have another shot at it. I had some fried chicken tenders at the Super Bowl party at my local watering hole that were great and REAL moist. When I asked Charlie (head chef) how he did it, he told me that he always brines chicken prior to frying it. 6 months later I'm trying it. I looked all over my favorite web sites for different brines and found that the common denominators were; water, salt, vinegar, sweet, and spices. Lookin' around the galley for available stuff, I came up with this recipe. I took half the chicken and made it according to my Fried Chicken recipe, letting it soak in buttermilk with a little chipotle tabasco in it for a little bite. Then, I created the other marinade (recipe shown below), which is really a brine. Let both soak in the refrigerator for about 8 hours. Cooking the buttermilk batch, the smell was of normal fried chicken. The brined version smelled of the vinegar and I was concerned that the vinegar might give it an off flavor. Boy, was I wrong. Now, don't get me wrong, the buttermilk chicken was good, but, the brined chicken was GREAT. The smell of the vinegar while cooking must have been the vinegar cooking out. This brined version was more moist with a better sense of the flavors that were in the brine, especially the maple syrup. And, the Cajun Spice flavors of the Butt Kickin' Blacken really come through. Now you could say that it was just me talking about something that I made, but I had a buddy over tonight. A Southern buddy. Even he liked my version better than the buttermilk, even though the buttermilk version tasted just like his Granny used to make. So I guess it's a keeper and I figured I'd write it down before I forgot what I did. I can't even think of anything that I'd do different. Butt Kickin' Blacken contains neither slat nor sugar, and can be purchased at http://www.capnrons.com/index.html?id=RZMFC
Provided by Capn Ron
Categories Chicken
Time 55m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the brine by combining all of the ingredients, and mixing well. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours.
- Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
- Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil.
- Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
- Take them out with tongs letting them drain back into the pan prior to placing on paper towels.
- To make a crispier chicken, change the way you flour the pieces. Get 3 bowls going. One with the seasoned flour, the next with beaten egg and milk, and the third with seasoned flour. Dredge the chicken in the seasoned flour, then the egg mixture, then the seasoned flour again.
- Serve while hot.
Nutrition Facts : Calories 1347.6, Fat 107.7, SaturatedFat 19.3, Cholesterol 217.6, Sodium 3710.3, Carbohydrate 42.1, Fiber 1.4, Sugar 8.5, Protein 51.1
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MOHSIN AKHTAR
[email protected]I highly recommend this recipe. It's easy to make and the chicken is delicious.
inocent Nobe
[email protected]This chicken is a must-try for any fried chicken lover.
Sorif uddin
[email protected]I'm so glad I found this recipe. It's the best maple fried chicken I've ever had.
Laiba Khan
[email protected]This chicken is so good, I could eat it every day.
Sham Kaied
[email protected]I've made this chicken several times now and it's always a hit. It's the perfect combination of crispy and juicy.
Vaness Perez
[email protected]This recipe is a great way to change up your fried chicken routine. The maple syrup glaze adds a unique flavor that everyone will enjoy.
Amir Dahri
[email protected]I would definitely make this again, but I would reduce the amount of maple syrup in the glaze.
Syed King
[email protected]Overall, this is a good recipe for maple fried chicken. It's easy to make and the chicken turns out crispy and juicy.
Jordan Tennon
[email protected]I found that the chicken was a little dry, but the maple syrup glaze helped to offset that.
Maxamuud Maxamed
[email protected]This chicken was a little too sweet for my taste, but my kids loved it.
Just Jenn
[email protected]I'm not a big fan of fried chicken, but this recipe changed my mind. The chicken was so crispy and juicy, and the maple syrup glaze was the perfect balance of sweet and savory.
Rana Kashif
[email protected]This chicken was so easy to make and it turned out amazing. The chicken was cooked perfectly and the maple syrup glaze was delicious.
Nova Zeer
[email protected]I made this chicken for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Nteboheleng Exillia
[email protected]This recipe is a keeper! The chicken was crispy, juicy, and delicious. The maple syrup glaze was the perfect finishing touch.
Cabdi Kariim
[email protected]I followed the recipe exactly and the chicken turned out perfect. It was so flavorful and moist. My husband and kids loved it!
Gajindra Kumar yadav
[email protected]This maple fried chicken was a hit with my family! The chicken was crispy on the outside and juicy on the inside, and the maple syrup added a delicious sweetness. I will definitely be making this again.