Danny G BBQ List


   If you want a super thick crust, dip the gizzards and livers into
buttermilk,
then flour, then
buttermilk, then flour again.  Make sure you season your flour with some
salt,
pepper, and a touch
of garlic powder.  Fry at 350-360 degrees in fresh oil till golden brown,
then
lightly season again
after taking out of oil.
   For a thick, but not as thick a crust as above, dredge damp (with water)
gizzards and livers in
flour, then into the buttermilk, then back into the flour.
   For a light crust, dip gizzards and livers into the buttermilk, then
flour, then
fry.
   For a great crust, make sure oil is at correct temperature before frying
your
gizzards and livers,
and DON'T overload oil with too many pieces at one time.  Fry in small to
medium
batches
Guaranteed to be good.  Don't be too shy with the black pepper.

Danny

www.dannysbbq.com
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OVEN FRIED  - Julia Childs Oven Baked

For the Chicken
2-1/2 #  Chicken parts
       1 C Milk in a Bowl
              Salt & Black Pepper
   1/2 C  Flour - all purpose
              Butter and/or Oil only

For a brown deglazing sauce
      1 T  minced Shallots (green onions)
   1/4 C  dry White Wine or Dry White French Vermouth
   2-3 T  Enrichment Butter

Equipment:
Wax paper 
Cast Iron Skillet

Browning the chicken: 
Dip chicken in milk, shake off excess and arrange on wax paper.
Season lightly with Salt & Pepper.

Sprinkle Flour over chicken and turn it about to coat completely. 
Pat the flour with your hands, then shake each piece to remove excess. 
Set frying pan over moderately high heat.  
Add 2 T butter and 1 T oil - enough to film bottom of pan by 1/8" 

When butter/oil foams up, then almost subsides (oil is hot, but not
smoking),
arrange as many chicken pieces as will fit without crowding, skin side down.

Brown 4-5 minutes on each side.  

Pour frying fat into a pan and save to baste chicken in the oven. 

Return chicken to the skillet, or transfer to a shallow sided roasting 
pan for baking.  

Preheat oven to 375 - rack in upper-middle of oven.   

Remove the white meat. They will be added later since they take less time
to cook. 

Melt 2 T Butter and 1 T Oil (or use oil only), and baste the chicken 
in the pan with droplets, reserving rest for 2nd basting.   
Reheat skillet on top of stove until chicken is sizzling, 
then set in the pre-heated oven.   

When chicken has began to sizzle in oven, (5 minutes), baste quickly 2nd
time.  
(Use fat in skillet in the oven, when Butter and Oil are used up.)

Turn the chicken after 4-5 minutes.
Add the white meat and baste for 3rd time. 

*At this point, you may set chicken aside uncovered, at room temp and
continue later.  It will take 15 minutes to finish since it will have
cooled off. 

In 5 minutes, turn and baste the chicken. 
Repeat in 5 minutes, and check on doneness.  
Juices beginning to emerge in the pan are a sure sign the time is near. 
Drumsticks and Thighs should feel tender when pressed. 

Pierce meat with a fork: juices should run clear yellow with no rose traces.

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--
Don, another Fried Chicken I enjoy is Buttermilk Deep-Fried Chicken.
The buttermilk soak pulls the blood (I am told) from the chicken
and gives a slightly different and mild flavor.  

Wash chicken pieces and soak 30 min to overnight covered in Buttermilk. 
Remove, season with salt & pepper and dredge thru Seasoned Self-Rising
Flour.  
(2 C Flour, 1 t Baking Soda, Salt, Black Pepper and Paprika) 
Let set on a wire-rack 20-30 minutes for coating to dry a little.  
Place in a deep-fryer at 350 and cook large thighs for 12-14 minutes 
or until juice runs clear.   Drain on clean wire rack and serve warm. 

I think the deep frying method makes much better Fried Chicken than a
skillet.
I love it. 
Foghorn

			
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The Big Bucket In The Sky Fried Chicken

3  Lb.  Fryer

  -----Marinade-----
2  Packages  Italian Salad Dressing Mix Powder  (0.6 oz each)
3  T.  Flour
2  T.  Salt
1/4  Cup  Lemon Juice
2  T.  Oil
Bottle of Beer or Club Soda

Cut into 9 pieces and discard the back portion
Spread Italian Dressing mixture evenly over each piece of the cut-up fryer
and stack pieces in a bowl.
Cover it and keep refrigerated about an hour (longer or
overnight for a strong flavor). Heat 1 1/2 pints oil in heavy cast iron pan
or use automatic deep fryer--either method, keep the temperature
of the oil at 400!-425! because the chicken will be greasy if the oil is
not hot enough.
Dip each piece of the chicken into a bowl containing about 2 cups of
Club Soda (or beer) and then lightly dust in boxed pancake flour or
self-rising flour. Shake off the excess. Don't overcoat or coating may
break off while frying. Also keep oil temperature in check.
Fry a few pieces at a time for 4-6 minutes or until coating is golden
brown.
Put enough water in a shallow open pan to fill it 1/4" to 1/2"
deep and place browned chicken, skin-side-up, breast pieces in first as
the bone structure will lift the chicken pieces up out of the liquid and
bake at 350! for 30-35 minutes or until chicken is tender.
While chickens baking, sprinkle each piece with a little of the pancake
flour and a few drops of water and a spoonful of drippings drizzle over
that, for a
crispier coating. For a more moist, cover pan with kitchen foil during
last 10 minutes of baking time.
Serves 6.

Jim
Jim@berk.com


