与胡椒果冻毛毛雨的辣酪乳炸鸡
食谱由Emeril Lagasse提供,改编自Essential Emeril:最喜欢的食谱和来自我生活中的难得的智慧,Oxmoor House,2015,礼貌Martha Stewart Living Omnimedia,Inc.
份量
食谱由Emeril Lagasse提供,改编自Essential Emeril:最喜欢的食谱和来自我生活中的难得的智慧,Oxmoor House,2015,礼貌Martha Stewart Living Omnimedia,Inc.
份量
Skylar
27.04.2023 @ 17:22
This recipe provided by Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Rare Wisdom from My Life, Oxmoor House, 2015, courtesy of Martha Stewart Living Omnimedia, Inc. serves 4. The ingredients include 1 quart buttermilk, 1/4 cup hot sauce (I like Crystal), 3 tablespoons minced garlic, 2 teaspoons celery salt, salt and freshly ground black pepper, 1 (3 1/2- to 4-pound) chicken, cut into 8 pieces, 4 cups all-purpose flour, 4 large eggs, 1/2 cup milk, vegetable oil, for frying, and pepper jelly, for serving. The directions are as follows: 1. In a large bowl, whisk together the buttermilk, hot sauce, garlic, celery salt, 2 teaspoons salt, and 1 tablespoon pepper. Add the chicken, making sure it is evenly coated with the buttermilk mixture. Cover and refrigerate overnight. 2. Remove the chicken from the refrigerator and let it sit at room temperature for about 1 hour. Remove it from the marinade; discard the marinade. 3. In another large bowl, whisk together the flour, 5 teaspoons salt, and 4 teaspoons pepper. In a medium bowl, whisk together the eggs, milk, and remaining 1 teaspoon salt. Working one piece of chicken at a time, dredge the chicken thoroughly in the flour, shaking off any excess, then dip it into the egg wash, letting any excess drip off, and then roll it in the flour again, shaking off any excess. As you coat each piece, place it on a wire rack. Let it sit on the rack for 20 to 30 minutes – this will help the crust “set.” 4. Heat 1 1/2 to 2 inches of oil in a large cast-iron skillet, high-sided sauté pan, or Dutch oven to 325 degrees F (do not fill the oil more than halfway up the pan). Working in batches, fry the chicken, turning occasionally, to promote even browning, until golden brown and crispy on all sides and cooked through, 15 to 20 minutes. Wings and breasts will cook faster than drumsticks and thighs. Transfer to a wire rack to drain, briefly cool before serving with pepper jelly.