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| Home -> [Chicken, Fried, Poultry] -> [Pekin fried chicken Recipe] |
Pekin fried chicken
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Fried, Poultry |
Rating: |
0 |
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Ingredients:
| | -Sue Woodward | | | HEARTLAND FOOD SOCIETY CKBK | | 3
| cup | Buttermilk | | 6
| | Chicken breast halves, 6-oz. | | | -ea., boned, w/skin intact | | 1
| can | 12-oz. beer | | 1 1/2
| cup | Flour | | 1
| tsp | Salt | | 1
| tsp | Baking soda | | 2
| | Eggs, beaten | | 1/4
| tsp | Paprika | | | Vegetable oil, for frying |
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Procedures:
| 1 | Divide buttermilk between 2 lg. | | 2 | Self-sealing plastic bags. | | 3 | Add 3 chicken breasts to each bag and seal tops securely. | | 4 | Turn bags, coating chicken with buttermilk. | | 5 | Lay bags on tray and refrigerate 3 hours, turning bag over once. | | 6 | While chicken is marinating, make batter. | | 7 | In deep bowl stir together beer, flour, salt, baking soda, eggs, and paprika. | | 8 | Let stand 30 mins., then stir again just before using. | | 9 | Drain chicken. | | 10 | In deep heavy skillet, pour in oil to depth of 1". | | 11 | Heat to 375°F. | | 12 | Dip chicken in batter, tapping off excess batter. | | 13 | Slide 3 breasts into oil. | | 14 | Fry until crust is a golden brown, about 2 mins. | | 15 | Turn chicken over and continue cooking until chicken is brown on all sides and cooked through. | | 16 | Using slotted spoon, remove to paper towels to drain. | | 17 | Place in warm oven. | | 18 | Repeat w/remaining chicken. | | 19 | Serve piping hot |
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