Righteous Fried Chicken

Righteous Fried Chicken By The Righteous Kitchen

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I've searched many recipes for the perfect fried chicken. Some required a soak in brine. Others used a batter. Some were copy cat versions of Kentucky Fried Chicken. None were worth bragging about. In fact, I had given up all hope on mastering fried chicken.

Then we stopped at Foster Farms Cafe, in Livingston, California. Their chicken was so good, it inspired me to give fried chicken another try.

I am thrilled to say that this is the best fried chicken I've ever made. It is light, crispy and flavorful. In fact, it's so good, I'm naming it, Righteous Fried Chicken. 

At Foster Farms Cafe, they had Traditional Coleslaw on the menu. I love that this slaw does not turn runny, after it's made. Salting the cabbage removes the liquids before the salad is made.

A few professional tips: 

Knife safety starts with a secure cutting board. Use rubber grip shelf liner to anchor the cutting board to the counter. 

There’s much debate if you should wash chicken. For me, it’s a safety issue. A quick bath, in water and lemon juice removes any bone fragments made by butchering the chicken. 

Always clean the prep area, and anything that may have come into contact with raw chicken: cutting board, knives, poultry shears, counter top, sink, bowls, YOUR HANDS, etc. with hot, soapy water. Then, let the dishcloth dry out, and launder. Grab a new dishcloth, and resume cooking. Or, better yet, use paper towels, to clean the area, when handling raw chicken, or meats. This helps to avoid cross contamination, spreading germs (salmonella, e.coli, listeria, and more) from one area to another. 

For the best crunch, on fried foods, use a 50/50 blend of shortening and vegetable oil.

RIGHTEOUS FRIED CHICKEN

BATH:
2 Quarts water

1/2 Lemon, juiced

MARINADE:
1 Whole fryer, cut into pieces, breast cut in thirds
2 Teaspoons paprika
1/4 Teaspoon granulated garlic
1/4 Teaspoon onion powder
1 Cup buttermilk 

COATING:
2 Cups all purpose flour
3/4 Teaspoon baking powder
3/4 Teaspoon baking soda
1 Teaspoon onion powder
1 Teaspoon granulated garlic
1 Teaspoon chili powder
2 Teaspoons salt
1 Teaspoon pepper 

FRYING OIL:

Shortening

Vegetable oil

DIRECTIONS:
Cut whole fryer into pieces, splitting the breast into thirds. Quickly, bathe chicken pieces in a large bowl of cold water, and lemon juice, to remove bone fragments. Place on drying rack, to drain. Move chicken to a large bowl, and coat with paprika, granulated garlic and onion powder. Cover bowl, and refrigerate for at least an hour. Pour buttermilk over seasoned chicken and continue to marinade for an hour. In a large mixing bowl combine: flour, baking powder, baking soda, onion powder, granulated garlic, chili powder, salt and pepper. Line a cookie sheet with waxed paper. Dredge chicken in flour mixture; coating well. Repeat, for a double coating. Place dredged chicken on the cookie sheet. Let chicken sit while you heat the oil to 350 degrees. Fill a large deep skillet, to a 1” depth, using half shortening, and half vegetable oil. Cook chicken for 20 minutes, until a meat thermometer reaches 165 degrees.

A single serving of Righteous Fried Chicken contains approximately 395 calories, 28 grams of lean protein, and 17 grams of carbohydrates. The coating and traditional skillet-frying method account for 24 grams of total fat, with about 6 grams of saturated fat. It contains 520 milligrams of sodium, 1 gram of dietary fiber, and 1 gram of sugar, making it a high-protein, classic comfort meal.

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