4th Of July Fried Chicken Recipes

Steps:

• Into a large zip-lock bag, make marinade out of peanut oil, soy sauce, vinegar, onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Combine well, and insert fish or chicken. Seal and marinate in refrigerator 4-24 hours.
• Oil and preheat grill on medium-high heat. Grill fish ~5 minutes per side, until fish just flakes with a fork. (10 minutes total, per 1" of thickness at thickest point of filet).

Steps:

• Rinse chicken pieces, pat dry and place in a shallow dish for marinating.
• Pour buttermilk over chicken and marinate for 30 minutes, turning occasionally.
• Combine flour, salt, sage, paprika and pepper in paper bag.
• Add chicken and shake to cover.
• Dip chicken in egg and roll in breadcrumbs.
• Let stand for 15 minutes.
• Pour oil into large skillet to a depth of 1 inch and heat to 375°F or until water spatters when sprinkled on oil.
• Add chicken legs and thighs first.
• Fry until browned about 10-12 minutes before adding remaining pieces, frying another 10 minutes or until brown.
• Drain chicken on paper towels before serving.

Steps:

• 1. MARINADE: • 1 Fryer Chicken cut into 8 pieces, skin on, trimmed of excess fat [if you have additional drumsticks or breasts, use them--- it's the best out of the bunch!] • Buttermilk [enough to cover & marinate the chicken in a glass baking dish or bowl] • Apple Cider Vinegar [1 tablespoon per piece of chicken used in the marinating process] • Louisiana Hot Sauce [1 dash per piece of chicken during marinating--- personally, I prefer Crystal® Brand] • 3 tablespoons Kosher Salt • Peanut Oil [approximately ¾ gallon] • 8 to 10 slices toasted Wonder® White Bread
• 2. SEASONED FLOUR: • 1 cup Bisquick® Baking Mix • 1 tablespoon Cornstarch • 1 teaspoon Diamond Crystal® Salt [fine] • 1 teaspoon Ground White Pepper • 1 teaspoon Onion Powder
• 3. BATTER: • 1 cup Bisquick® Baking Mix • ½ cup Self Rising Flour • 1¼ cup Whole Milk • 3 tablespoons Accent® Seasoning • 1 tablespoon Kosher Salt • 1 tablespoon Cracked Black Pepper • 1 teaspoon Chili Powder • 1 teaspoon Garlic Salt • 1 teaspoon Dried Marjoram • ½ teaspoon Dried, Ground Sage • ½ teaspoon Cayenne Pepper • ½ teaspoon Turmeric
• 4. FINAL COAT: • 1 cup Medium Grind Bulgur Wheat • 1 ½ cups Campbell's® Condensed Chicken Broth, do not add 1 can water, use condensed • 15 Nabisco® Premium Saltine Crackers [Salted Tops] • 1 tablespoon Finely Ground Cornmeal • ¼ teaspoon Cayenne Pepper
• 5. STEP 1: • Place chicken pieces into glass baking dish [or bowl]. Spoon 1 tablespoon vinegar over each piece and then one dash Louisiana hot sauce. Cover entire chicken with buttermilk followed by a generous sprinkling of kosher salt over each individual part. Refrigerate/marinate for at least 10 hours; overnight is best.
• 6. STEP 2: • Create the "Final Coat" by bringing chicken broth to a boil. Add bulgur and cayenne, cover and set aside [off heat]. • When bulgur has absorbed all the broth [about 20 minutes]; if the bulgur is fluffy, but there is residual liquid, simply discard, and cover for a few more minutes. Remove lid and "fluff" with a fork, then folding in the cornmeal and the saltines [which have been crushed into fine crumbs], delicately combining the ingredients until it looks like wet sand. • Immediately proceed to "Step 3".
• 7. STEP 3: • Make the "Batter" by combining the Bisquick®, flour, milk, Accent®, salt, pepper and spices; mix until smooth. If the batter is not the consistency of pancake batter, either add more flour or milk. Set aside and proceed to "Step 4".
• 8. STEP 4: • Preheat peanut oil in large cast iron skillet to 280 to 300 degrees. • Remove chicken pieces from marinade and pat completely dry with paper towels. Discard used marinade. • Combine "Seasoned Flour" ingredients [Bisquick®, cornstarch, salt, white pepper and onion powder]. Coat each piece of chicken thoroughly and then dip each piece, completely covering with the batter. • After the first piece is battered, roll in the "Final Coat" and set aside. • Repeat until all the chicken is floured, battered and coated. Don't let chicken stand too long before proceeding to "Step 5".
• 9. STEP 5: • Using tongs, place chicken pieces in skillet; do not crowd, leaving at least 1" on all sides of the chicken. Because time is of the essence, my great-grandmother used two skillets frying simultaneously. I like to fry drumsticks and thighs together, and breasts and wings at the same time, the latter two parts frying the quickest. • Do not stir or move chicken around during this process; if the temperature is maintained, the oil will do all the work for you. • Fry for about 8 minutes and then turn each piece and continue to fry for another 5 to 9 minutes; you'll know when it's done . . . it's the color of heaven! Golden and glorious!
• 10. STEP 6: • Drain each piece of hot, fried chicken on a piece of toast [you'll thank me later!] and let stand for at least 5 minutes before service. I, however, love eating this delicacy straight from the icebox the next day. It's great for hangovers, too!