Garlicky Fried Chicken
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: > 5 hrs
Ingredients:
2 medium onions, chopped
8 cloves garlic, chopped
1/3 cup salt PLUS
2 teaspoons salt
2 tablespoons black pepper
1 tablespoon cayenne pepper
8 cups water
9 pounds chicken pieces (all with skin and bones)
10 cups all-purpose flour
8 cups vegetable oil (more if needed)
Directions:
Puree onions and garlic with 1/3 cup salt, half the black pepper, cayenne, and 1 cup of the water in a food processor until smooth, then pour into a large bowl and stir in remaining water.
Divide chicken and marinade among 1-gallon size sealable plastic bags, then seal, forcing out excess air. Marinate chicken, chilled, turning bags over a few times, at least 12 hours. (If you're concerned about leaks, put bags in a large bowl.)
Whisk together flour, remaining salt, and remaining tablespoon black pepper in a large bowl, then divide between 2 large roasting pans. Drain chicken in a colander, discarding marinade, then dredge each piece of chicken in seasoned flour and leave sitting in flour. Let chicken stand 20 minutes.
Preheat oven to 250 degrees F. Line 2 large baking sheets with paper towels and set a cooling rack on each.
Heat 2 inches oil in pot over moderately high heat until it registers 365 degrees F on thermometer. 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.
Lift chicken from oil with tongs, letting excess oil drip back into pot, then transfer to a rack and keep warm in oven. Dredge and fry remaining chicken in same manner, keeping it warm in oven. (Return oil to 365 degrees F between batches.)
Recipe Location: https://www.cdkitchen.com/recipes/recs/458/Garlicky-Fried-Chicken73698.shtml
Recipe ID: 44482
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