Tuesday, November 9, 2010
Boneless Skinless Fried Chicken
I came up with this quick and easy recipe for the men in my family who don't particularly like dealing with bones. To reduce prep time I replaced the traditional overnight buttermilk soak that accompanies true Southern fried chicken with an hour-long brine that imparts tons of flavor and creates a tender, moist piece of chicken.
2 pounds of boneless chicken parts (thighs, chicken tenders, breasts, etc)
1/4 cup kosher salt
1/4 cup brown sugar
1 Tbs garlic powder
2 tsp cayenne pepper (or more if you want more heat)
1 Tbs peppercorns
1 cup of flour, seasoned with salt, pepper and a dash of cayenne
Oil for frying, preferably Peanut, but Canola works fine
Place the chicken into gallon-sized sealable plastic bag and transfer bag to a tall bowl (for support) fill bag with cold water about two thirds of the way to cover chicken and then some. Add salt, sugar, garlic, peppercorns and cayenne pepper. Seal the bag, shake and "massage" until salt and sugar are dissolved. Place in fridge and let marinate for an hour.
In a dutch oven or other deep pot, put in about three or four inches of frying oil and heat until 375 (the temp will drop when you put in chicken). While oil is heating, drain chicken and pat dry, making sure to remove any lurking peppercorns (they like to hide). Beat eggs in one bowl and place seasoned flour in another. I find that pasta bowls work great for this. When oil is hot, dip the chicken in the egg, then dredge in the flour and gently slide into oil (and repeat). When all of the chicken has been added, cook for about 15-17 minutes, or until golden brown. Remove and let drain on rack. Goes great with mashed potatoes and peas!