Hometown Buffet Fried Chicken (Copycat) |
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Prep Time: 1440 Minutes Cook Time: 60 Minutes |
Ready In: 1500 Minutes Servings: 4 |
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My reverse-engineered recipe for one of my favorites, Hometown Buffet's Hand-Breaded Fried Chicken . PLEASE NOTE: The Nutritional Information listing here is inaccurate - since only a fraction of flour, salt and eggs actually end up in the finished product. So be aware - the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated! Ingredients:
8 -10 pieces premium quality fresh chicken |
salt & ground black pepper |
vegetable shortening |
4 beaten large eggs |
2 tablespoons lawry's seasoned salt (use lawry's brand only) |
1 tablespoon ground black pepper |
1 tablespoon yellow cornmeal |
2 teaspoons poultry seasoning |
1/2 teaspoon garlic powder |
1/4 teaspoon lemon pepper |
1/4 teaspoon white pepper |
1/8 teaspoon cayenne pepper |
1 3/4 cups all-purpose flour |
1/4 cup cornstarch |
canola oil |
Directions:
1. SPRINKLE chicken pieces with salt and pepper; RUB seasonings into chicken; COAT chicken with pure vegetable shortening (this will help seal in the juices).
2. MEASURE the BREADING ingredients - except flour and cornstarch -into a large sealable container or a large zip-lock bag; SEAL the container; SHAKE to blend; OPEN container and add 1 3/4 cups all-purpose flour and 1/4 cup cornstarch; SEAL and shake again, until thoroughly combined.
3. BEAT 4 large eggs in a medium bowl for the EGGWASH.
4. DIP 1-2 pieces wet chicken at a time into the EGGWASH to coat.
5. PLACE wet chicken into the BREADING mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken.
6. TRANSFER chicken pieces onto a cooling rack when chicken is evenly and generously breaded; ALLOW chicken to rest and absorb the breading for a few minutes before frying.
7. PREHEAT deep-fryer manufacturer's recommended amount of canola oil; VERY SLOWLY heat oil in gradual increments to 315°F until preheated.
8. ADD breaded chicken to the elevated fry basket in deep-fryer without crowding.
9. LOWER the deep-frying basket with chicken very slowly into the hot oil; FRY chicken until golden and crisp, until fully cooked fully cooked and juices run clear (about 15-18 minutes, depending on chicken portion/size).
10. DRAIN on a wire rack over a baking sheet. NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 170°F oven; SERVE and enjoy!
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