Nytimes Cooking Fried Chicken
½ cup flour more as needed.
Nytimes cooking fried chicken. 14 teaspoon black pepper plus more for coating. Chicken will not be cooked through at this point Return parcooked chicken to wire rack. Stir-Fried Chicken With Ketchup.
8 to 10 boneless skinless chicken thighs quartered or 24 wings. Refrigerate overnight or for at least 2 hours. Adjust burner if necessary to maintain oil temperature between 300 and 325 degrees.
When chicken browns on one side toss it and cook until just about done. You may also brush with oil. Fried chicken with potato salad is a perfect summer picnic.
Add the chicken and turn to coat. ¼ teaspoon cayenne pepper or to taste. 12 teaspoon salt plus more for coating.
When oil smokes add chicken in one layer. Stir in the coconut milk coconut vinegar soy sauce bay leaves and 1 cup water and let the mixture come to a boil. 2 tablespoons slivered garlic.
In my latest video I go over all the fried chicken essentials. Suzy Allman for The New York Times. Chicken And Sausage Baked Macaroni And Cheese.