The Cast Iron Cookbook: 30 Delicious, Quick & Easy Breakfast, Lunch and Dinner Cast Iron Skillet Recipes For the busy you by MARY CHARLES

Author:MARY CHARLES [CHARLES, MARY]
Language: eng
Format: epub
Published: 2015-02-01T23:00:00+00:00

Directions:

1) Place the chicken drumsticks and thigh in a bowl and cover them well with buttermilk. Cover them and place in refrigerator for 12 or 24 hours.

2) Take a large and wide bowl and combine the following ingredients; flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder and cayenne pepper.

3) Dispose of the butter milk from the chicken and remove any excessive amount of it as well.

4) Dry the chicken with the help of a paper towel and discard the buttermilk.

5) Coat the chicken with egg whites and cover them with flour (not too much).

6) Leave the chicken on the rack now for at least 30 minutes.

7) Fill 1/3 profound fryer with vegetable oil and heat it (350 degrees). Also preheat your oven at 250 degrees F.

8) Now fry the chicken the heated oil until they are golden brown on both sides and aren’t pink any longer.

9) Transfer the fried chicken out on a wire rack and drain them.

10) Place the fried chicken in the preheated oven in order to let it stay warm until the remaining pieces are being done.

11) Serve and enjoy. This recipe will give you 3 servings in total.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.