Crispy Fried Chicken And Onions
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
49
Sourness
48
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 cups
Yellow Mustard5.5 cups
Cake Flour2 tbsps
Baking Powder1 tbsp
Paprika1 tbsp
Dried Dill1 tsp
Cayenne PepperDirections:
1
Whisk the mustard and 2 cups water in a large bowl or wide pot until smooth; add the thyme sprigs
2
Add the chicken and onion, turning to coat well
3
Firmly press down so the chicken is just covered in the marinade
4
Cover and refrigerate 2 to 4 hours
5
Fill two 12-inch cast-iron skillets with about 2 1/2 inches oil each
6
Heat over medium heat until a deep-fry thermometer registers 350 degrees F
7
While the oil heats, make the breading: Put 3 cups flour in a large bowl
8
Remove 1/3 cup of the chicken marinade and add to the flour; stir until clumpy
9
Whisk in the remaining 2 1/2 cups flour, the baking powder, paprika, dill, cayenne, 1 tablespoon salt and 2 teaspoons black pepper
10
Working with a few pieces at a time, remove the chicken and onion from the marinade, letting the excess drip off, and dredge in the flour mixture, pressing with your hands to coat
11
Transfer to a rack set over a rimmed baking sheet
12
Carefully add about 5 pieces chicken to each skillet, then adjust the heat to keep the oil temperature between 300 degrees F and 325 degrees F
13
Fry, turning the chicken occasionally, until golden and crisp on the outside and no longer pink inside, 15 to 16 minutes
14
(A thermometer inserted into the chicken should register 160 degrees F for breasts and 170 degrees F for legs and thighs
15
) Remove with tongs and transfer to a clean rack set over a rimmed baking sheet; season with salt
16
Return the oil to 350 degrees F and fry the remaining chicken
17
Fry the onion 2 to 3 minutes, stirring occasionally
18
Transfer the chicken and onion to a platter
19
Photograph by Ryan Liebe