this class well share the number one secret to perfect
fried chicken; pork. Thats right, the best fried chicken
begins with bacon. Youll learn how to get a crisp and
perfect crust that will amaze you, gluten-free!
|Techniques & Tips You Will
Learn in this Class
- How to cut up a chicken
- Making the perfect frying grease
- Dry, wet, dry coating
- Making lump-less gravy
|Equipment you will need:
- Chefs knife
- Baking dish or plates for dipping chicken
- Large, heavy skillet
- 6 slices gf bacon
- 1 whole chicken, cut into 8 pieces
- Kosher salt and fresh ground pepper
- 1 cup buttermilk
- 1/2 cup gf flour (We used the Gluten-Free
Pantrys Country French Bread Mix as a straight substitution
- 1/2 cup fine ground yellow corn meal
- 1 Tablespoon gf flour
- 2/3 cup gf chicken stock
- 1/3 cup milk
- 2 teaspoons fresh thyme
- 4 green onions, chopped
How to Cut up a Chicken:
Step 1. Make a cut with a sharp knife between
a thigh and the body of the chicken. Grab the severed hindquarter
and pull away from the body to break the thigh joint. Cut
through the joint. Repeat for other hindquarter.
Step 2. Grab the leg of a hindquarter and
run your thumb over the top of the drumstick. You will feel
an indention where the leg is joined to the thigh. Cut through
this spot, separating the leg and thigh. Repeat for other
Step 3. Grab a wing and pull away from the
body of the chicken. You will see the shoulder joint. Cut
through the joint, separating the wing from the body. Repeat
for other wing.
Step 4. Remove any parts that may be packed
inside the cavity.
Step 5. Hold the chicken neck side down
on a cutting board and turn the body so that the side of the
chicken is facing you. Look inside the cavity and you will
see where the ribs come together, similar to a herringbone
pattern. Starting at the opening of the cavity, cut directly
through the center where the ribs come together. Turn the
chicken to the other side and repeat the same cut. In one
hand, firmly grab the breast and in the other, grab the back.
Pull the pieces apart so that they lie flat. Cut through the
bone where the breast and back attach and repeat on other
Step 6. Hold the breast upright with the
inside of the breast facing you. Make a cut on one side of
the center cartilage that separates the two breasts. With
both hands, grab each side of the top of each breast half,
separating by pressing flat and breaking the small breastbone.
Lay the breast on a cutting board, skin side down and cut
through separating the two breasts halves.
Step 7. Cut each breast half in half cross-wise,
creating two fairly equal sized pieces.
Step 8. Wash the chicken, discarding visible
Making the Perfect Frying Grease:
We believe the key to perfect fried chicken
is in frying it in bacon grease.
Place the bacon in a large heavy skillet
over medium-high heat. Fry until bacon is crisp then remove
skillet from heat and transfer bacon to a plate covered with
a paper towel, reserving grease. When bacon is cool, crumble
and set aside.
Dry, Wet, Dry Coating:
Place the buttermilk in a baking dish. Combine
flour and corn meal in a small bowl and blend. Add the flour
mixture to a large dinner plate.
Generously salt and pepper the chicken pieces.
Return skillet with grease to medium-high
Dip chicken pieces into the flour mixture,
then into the buttermilk
and then into the flour mixture again.
Place the coated chicken pieces in the hot grease and
fry until well browned on all sides, about 40 minutes
total. If the chicken gets too brown, reduce the heat
to medium. When chicken is done, remove to a plate lined
with paper towels and loosely tent with foil to keep
Making lump-less gravy:
The trick to lump-less gravy is to mix a
small amount of liquid with flour by shaking it vigorously
in a sealed container. When it is blended, pour it into the
skillet, stirring constantly. Lumps are caused by not stirring
and by adding dry flour to the grease.
Pour off all but 1 Tablespoon grease from
the skillet. Return the skillet to medium heat. Pour a little
of the chicken stock into the skillet, stirring vigorously
to loosen browned bits.
Add 1 Tablespoon of flour to a small sealable
container. Add about 1/4 cup chicken stock to container of
flour, seal and shake vigorously to blend. Pour flour mixture
into skillet, stirring constantly. Pour in remaining stock,
milk and thyme. Cook and stir until thickened. Add green onions
and 2 Tablespoons crumbled bacon and season to taste with
salt and pepper.
Serve fried chicken with gravy.