Directions:
- NOTES: USE ONLY SELF-RISING FLOUR (MAKE YOUR OWN, IF NECESSARY, FOLLOWING A TRUSTED RECIPE). YOU MAY USE MASA HARINA FLOUR (TAMALE FLOUR) IN PLACE OF CORN FLOUR. YOU MAY USE 1/4 TEASPOON LEMON PEPPER IN PLACE OF 1/8 TEASPOON CITRIC ACID. (STEP ONE): RINSE and blot chicken pieces; MIX 2 quarts (8 cups) cups cold water with 2 tablespoons fine sea salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator, turning chicken as needed. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
- INTO a large mixing bowl, add the SEASONED FLOUR ingredients except the self-rising flour and cornstarch; BREAK up any clumps if present, by hand or using the back of a spoon; WHISK well with a wire whisk until well blended; ADD 3 3/4 cups self-rising flour and 1/4 cup packed cornstarch; WHISK mixture well until thoroughly combined.
- ADD 4 quarts water to a large bowl or saucepan for the WATER WASH.
- REMOVE chicken from marinade with tongs; PLACE chicken into large bowl containing the SEASONED FLOUR and coat well; REMOVE chicken from seasoned flour bowl using tongs; PLACE chicken portions onto a platter; REPEAT procedures with remaining chicken pieces.
- DIP one piece breaded chicken using tongs, into the WATER WASH to wet completely; DROP wet chicken into the SEASONED FLOUR again and toss until slightly clumpy (you may flick water into breading to get more small clumps, which is what you want); PLACE double-breaded breaded chicken onto a platter to rest for 15-20 minutes.
- PREHEAT manufacturer's recommended amount of pure shortening or vegetable oil (or a blend of both) in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F - 325°F (use a heat-safe thermometer to gauge).
- PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
- FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
- DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving.
- SERVE and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.94 Kcal (1490 kJ) | ||
| Calories from fat | 52.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.85g | 9% | |
|---|---|---|---|
| Cholesterol | 1.43mg | 0% | |
| Sodium | 3536.96mg | 147% | |
| Potassium | 109.12mg | 2% | |
| Total Carbs | 63.41g | 21% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 11.25g | 22% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 4mg | 22% | |
| Calcium | 361.9mg | 36% | |
| Amount Per 100 g | |||
| Calories | 31.37 Kcal (131 kJ) | ||
| Calories from fat | 4.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.52g | 9% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 311.73mg | 147% | |
| Potassium | 9.62mg | 2% | |
| Total Carbs | 5.59g | 21% | |
| Sugars | 0.15g | 7% | |
| Dietary Fiber | 0.22g | 10% | |
| Protein | 0.99g | 22% | |
| Iron | 0.3mg | 22% | |
| Calcium | 31.9mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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