Fake Fried Chicken
I love Alton Brown’s Fried Chicken. I may be fried in vegetable shortening. It may make two sinks full of dishes. It is salty and greasy and delicious. I don’t like having to wash two sinks full of dishes afterwards. I don’t like how the house smells like chicken for a week after I make it. And to be perfectly honest, the grease gives me heartburn. What with one thing and another the chicken cycle goes like this:
We haven’t made fried chicken in a while. It is so good! I should make it again!
Hmmm… this is a lot of dishes… Oh well, I’ll get to that later. Let’s eat!
So good! Pass me more!
More! I said!
Oh! So full!
Crap! The dishes!
WTF! More dishes?
Uhhhh…. heart burn…..
How can there still be more dishes?
Pass the antacid, I’m going to bed.
(next morning) I didn’t sleep because my upper GI hates me, the house smells like chicken, and I am finding grease splatter in strange places for weeks. Why did I bother making that chicken?
But the problem is… it is DAMN good chicken.
I have been sitting on this recipe for a couple of months. I have made it three time. Twice was a huge success. The other time (the middle time) it was horrible and rubbery and watery and just disgusting. The two successful times the chicken came from my local store who I trust their butcher/meat counter guy. He really is a butcher. The other time, the chicken came from a big box mart. I suspect it was just inferior chicken. Since you aren’t frying in shortening, this recipe might not be as forgiving.
Browns Fake Fried Chicken:
- 10 whole chicken legs (either separated into thighs drumsticks or left whole)
- 1 litre buttermilk
- 4 tablespoons kosher salt
- 4 tablespoons paprika
- 4 teaspoons garlic powder
- 2 teaspoon cayenne pepper
- 2 1/2 cups of panko
Soak the chicken in the butter milk overnight in the fridge:
On chicken day, Preheat the over to 425F. Mix the dry ingredients on a plate:
Give it a good stir so that it is evenly blended (you may want to move half to a bowl or container for topping up later):
Drain the chicken in a colander over the sink. You don’t need to save the butter milk for anything.
Dredge the chicken in the panko mix so it is completely covered:
Place the chicken on a cooling rack place on a half sheet:
Why this step is important: the juices from the chicken will run though the rack and be caught on the cookie sheet so your breading stays crisp. Other wise, the bottom will be soggy. Make sure your pan has edges, other wise you will end up with chicken juice all over the bottom of your oven.
Repete with the rest of the chicken
You can have your pieces close but not touching. Bake at 425F for 25 minutes then turn the oven temperature down to 350F and bake until the chicken has an internal temperature 180F. About another 30 minutes. I really like my digital thermometer for this. We waited an extra 10 minutes because 177F was close but not good enough.
I don’t have a plate picture because it smelled amazing and we all just dived in. Yum!
It is still salty and juicy and delicious, but there are fewer dishes and I don’t get heartburn from the grease this way.