Fried Chicken/Pheasant/Grouse
Works great for game birds. Always nice and tender.
Works great for game birds. Always nice and tender.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place chicken pieces into a plastic container and cover with buttermilk.
- Cover and refrigerate for 12 to 24 hours.
- Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
- Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
- Drain chicken in a colander.
- Combine salt, paprika, garlic powder, and cayenne pepper.
- Liberally season chicken with this mixture.
- Dredge chicken in flour and shake off excess.
- Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan.
- Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
- Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags.
- If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
My Secret to Perfectly Crispy Fried Chicken (or Pheasant!)
As a busy mom, time is my most precious commodity. I need recipes that are both delicious and efficient, and this fried chicken recipe hits the mark every time. It's surprisingly simple, adaptable to different types of poultry (I love using pheasant or grouse when I can get my hands on it!), and yields unbelievably crispy, juicy results that make everyone at the table happy. Forget those complicated, multi-step methods; this one is straightforward and foolproof.
The secret lies in the brining process. Soaking the chicken in buttermilk overnight tenderizes the meat beautifully, while also creating a perfect base for the crispy coating. This step is non-negotiable – trust me on this one! The longer it soaks, the more tender and flavorful your chicken will be. I usually do it the night before and let it sit in the fridge until I'm ready to cook. It's a simple hands-off method that yields incredible results.
Once the chicken is brined, the breading process is quick and easy. I use a simple blend of salt, paprika, garlic powder, and a touch of cayenne for a flavorful kick. Feel free to adjust the spices to your liking – a little smoked paprika or some onion powder would be great additions. The key is to generously coat the chicken and make sure the flour adheres properly before frying. The key here is to have the right temperature in the pan. This will give you the perfect crisp on the outside and tender meat on the inside.
Frying the chicken requires a bit of attention, but it’s not as daunting as you might think. The temperature of the oil is critical; too low, and the chicken will absorb too much grease, ending up greasy; too high, and it will burn before the inside cooks through. I use a cast-iron skillet, which distributes heat evenly, but a heavy-bottomed pan will work just as well. Don't overcrowd the pan, and ensure your chicken is completely submerged in the shortening. This will guarantee even cooking and the coveted golden-brown crust.
The final step is crucial for maintaining that perfect crispness: draining the chicken properly. Avoid putting it directly on paper towels; instead, let it drain on a wire rack placed over a baking sheet. This allows air to circulate around the chicken, preventing it from getting soggy. If you need to keep the chicken warm before serving, loosely cover it with foil. Resist the urge to keep it in a warm oven, as this can make the skin soggy.
This recipe is perfect for a family dinner, a casual get-together, or even a special occasion. The versatility of the recipe is what I appreciate most - easily served with your favorite sides from classic mashed potatoes and gravy to a simple green salad. It’s a crowd-pleaser that never disappoints. The ease of preparation combined with the amazing results makes this a staple in my kitchen, proving that delicious, homemade meals don’t have to be complicated or time-consuming.
So, give this recipe a try, and you’ll discover how easy it is to create a restaurant-quality fried chicken experience in your own kitchen. It’s the perfect blend of rustic charm and effortless elegance that I always aim for in my cooking. And, don’t be afraid to experiment with different spices and herbs to find your perfect blend!
Whether you're a seasoned cook or a kitchen novice, this recipe is accessible and rewarding. The crispy exterior and the juicy, tender interior are a testament to the magic of simple, well-executed techniques. With minimal effort and readily available ingredients, you can conjure up a meal that's sure to impress even the most discerning palates. So, what are you waiting for? Go forth, and fry!
