Lightly grease two large baking sheets with sides. ET/PT, or stream full episodes on the Watch OWN app. Watch Tanya's Kitchen Table Saturdays at 1:30 p.m. Remove from the oven and allow to rest for 5 to 10 minutes. Transfer to the rack over the baking sheet and continue cooking in the oven until the internal temperature reads 165 degrees F, about 20 minutes. Dredge chicken pieces in seasoned flour, shaking off the excess.įry the chicken, a few pieces at a time, taking care not to crowd the pan and turning occasionally, until crisp and browned, 5 to 7 minutes. Working with one piece at a time and letting any excess buttermilk drip back into the bowl, transfer the chicken to the flour mixture. In a large bowl, combine flour and remaining 1 tablespoon each salt and black pepper. Line a rimmed baking sheet with paper towels and set a wire rack on top. Pour oil into a large pot to a depth of 3 inches and heat over medium-high heat until a deep-fry thermometer reads 350 degrees F, or until hot but not smoking. Cover and refrigerate at least 8 hours or up to overnight. Place the chicken in a large bowl and sprinkle with spice mixture and parsley, tossing to coat. In a small bowl, mix together tarragon, paprika, onion powder, garlic powder, oregano, thyme, cayenne, 2 teaspoons of salt and 1 teaspoon of the black pepper. Sprinkle the chicken evenly with 2 teaspoons of the salt and set aside. 1 teaspoon plus 1 tablespoon ground black pepper.4 teaspoons plus 1 tablespoon kosher salt.One 3 1/2-pound chicken, cut into 6 pieces.Total Time: 8 hours 30 minutes (includes marinating time) Adapted from Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland by Tanya Holland © Chronicle Books 2014.
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