Garlicky Fried Chicken
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 medium
Onion (chopped)8 large
Garlic Cloves (chopped)1 cup
Salt (plus 2 teaspoons)2 tbsps
Black Pepper1 tbsp
Cayenne8 cups
Water10 cups
All-Purpose Flour8 cups
Vegetable Oil (64 fl oz)Directions:
1
Marinate chicken: Purée onions and garlic with 1/3 cup salt, 1 tablespoon black pepper, cayenne, and 1 cup water in a food processor until smooth, then pour into a large bowl and stir in remaining 7 cups water
2
Divide chicken and marinade among 3 (1-gallon) sealable plastic bags, then seal, forcing out excess air
3
Marinate chicken, chilled, turning bags over a few times, at least 12 hours
4
(If you're concerned about leaks, put bags in a large bowl
5
) Purée onions and garlic with 1/3 cup salt, 1 tablespoon black pepper, cayenne, and 1 cup water in a food processor until smooth, then pour into a large bowl and stir in remaining 7 cups water
6
Divide chicken and marinade among 3 (1-gallon) sealable plastic bags, then seal, forcing out excess air
7
Marinate chicken, chilled, turning bags over a few times, at least 12 hours
8
(If you're concerned about leaks, put bags in a large bowl
9
) Dredge and fry chicken: Whisk together flour, remaining 2 teaspoons salt, and remaining tablespoon black pepper in a large bowl, then divide between 2 large roasting pans
10
Drain chicken in a colander, discarding marinade, then dredge each piece of chicken in seasoned flour and leave sitting in flour
11
Let chicken stand 20 minutes
12
Preheat oven to 250°F
13
Line 2 large baking sheets with paper towels and set a cooling rack on each
14
Heat 2 inches oil in pot over moderately high heat until it registers 365°F on thermometer
15
Knocking off excess flour, transfer 4 pieces chicken to oil (keeping batches all white meat or all dark) and fry, turning occasionally with tongs, until golden brown and cooked through, about 8 minutes for breasts or 10 to 12 minutes for drumsticks and thighs
16
Lift chicken from oil with tongs, letting excess oil drip back into pot, then transfer to a rack and keep warm in oven
17
Dredge and fry remaining chicken in same manner, keeping it warm in oven
18
(Return oil to 365°F between batches
19
) Whisk together flour, remaining 2 teaspoons salt, and remaining tablespoon black pepper in a large bowl, then divide between 2 large roasting pans
20
Drain chicken in a colander, discarding marinade, then dredge each piece of chicken in seasoned flour and leave sitting in flour
21
Let chicken stand 20 minutes
22
Preheat oven to 250°F
23
Line 2 large baking sheets with paper towels and set a cooling rack on each
24
Heat 2 inches oil in pot over moderately high heat until it registers 365°F on thermometer
25
Knocking off excess flour, transfer 4 pieces chicken to oil (keeping batches all white meat or all dark) and fry, turning occasionally with tongs, until golden brown and cooked through, about 8 minutes for breasts or 10 to 12 minutes for drumsticks and thighs
26
Lift chicken from oil with tongs, letting excess oil drip back into pot, then transfer to a rack and keep warm in oven
27
Dredge and fry remaining chicken in same manner, keeping it warm in oven
28
(Return oil to 365°F between batches)