MUST SEE VIDEO: You’ll Never Guess THE SECRET INGREDIENT To This LIP SMACKIN’ Fried Chicken!

    257
    0

    Chef Darius Williams of DariusCooks.tv managed to surprise me with a secret ingredient recently when he made his Skillet Fried Chicken on Facebook Live.

    Shares 7

    This lip smackin’ Fried Chicken is a signature dish at his Atlanta restaurant, Greens & Gravy, recently voted as one of Atlanta’s Top 10 restaurants.

    If you can’t make it to Atlanta anytime soon to visit Greens & Gravy, here is his recipe so you can try the Fried Chicken that has Atlanta talking!

    The SECRET INGREDIENT:

    Bread flour.

    Yes, that is right, Darius uses bread flour for a crisper coating along with cornstarch.

    If you are not following Darius on Facebook and Instagram, you should be. You can follow his Facebook page – HERE.

    Ingredients:

    • 1 whole chicken, cut into pieces
    • 1 and 1/2 tablespoons of Kosher salt
    • 1 tablespoon of black pepper
    • 1/2 tablespoon of Hungarian paprika
    • 1/2 tablespoon of garlic powder
    • 1/2 tablespoon of onion powder
    • 1/2 tablespoon of dried Italian herbs
    • 1 tablespoon of Sazon seasoning
    • 1/2 tablespoon of Adobo seasoning
    • 1 egg
    • 1/2 cup of buttermilk
    • 1 cup of cornstarch
    • 2 cups of bread flour
    • Around 2 cups of vegetable oil for frying

    Instructions:

    1. Combine all of the seasonings in a bowl. Mix well.
    2. Add the cut up chicken to the seasonings and roll the pieces around until they are fully coated. Make sure to pat the chicken dry before this process.
    3. Pour the buttermilk over the seasoned chicken while rolling the pieces around until they are fully coated with the buttermilk.
    4. Here is where you can let the chicken marinate for a few hours up to 48 hours or proceed with the next step. The longer you marinate the chicken, the better it tastes.
    5. Wisk the egg and add it to the chicken and buttermilk mixture while stirring the chicken around.
    6. Combine the cornstarch and bread flour together. Dredge the chicken in the flour mixture. Shake off any excess flour.
    7. Allow the chicken to sit for several minutes to allow the flour to adhere. Meanwhile, preheat your vegetable oil to 360 degrees.
    8. If you do not have a thermometer to test your oil temperature, a trick is to take a wooden spoon and dip the handle endpoint into the oil. If the oil bubbles around the spoon handle, your oil is hot enough.
    9. Add the chicken to the frying pan only putting 4-6 pieces in at a time. Crowding the pan lowers the oil temperature.
    10. Remember, breast meat will take less time to cook if deboned first.
    11. Do not flip the chicken for about 15-20 minutes. Then flip and wait another 15-20 minutes before checking if the chicken is fully cooked.