Join the legion of cooks who have been disappointed at their first attempts at deep fried recipes, or have given up hope of producing that crisp, juicy (and, if done right, non-greasy) taste of deep friend goodness.
But if you really want to learn how to deep fry, fear not.
With a little practice, a good recipe and the right equipment, you'll soon be deep frying with the best of 'em, and proudly serving up succulent fried chicken, fish, shrimp, or even that big deep fried turkey for Thanksgiving day.
Tips & tricks to frying - buy a deep fryer and a thermometer
To get up to speed on deep frying, first begin by avoiding a few common mistakes that beginners make. First, invest in a good electric fryer or extra deep skillet. Save your frying pan to make fried eggs.
You want a skillet or pot that will hold enough oil to cover the food to fry it completely and evenly. More importantly, the proper amount of oil will also guarantee that it will stay hot when you begin to add your battered or breaded ingredients.
Another secret to deep frying success? Use a frying thermometer. Without it, you may end up with a greasy coating and under cooked meat.
If your oil is too hot either smoke or fire - the common cause of frying disasters - may result in burnt food, scald burns, or worse.
For this reason, it's always best to have a fire extinguisher nearby when you deep fry to ward off any possible disasters.
Southern Fried Chicken Recipe
4 eggs, beaten
2 cups buttermilk
1 1/2 cups flour
1/2 cup corn starch
1 tablespoon seasoned salt (Lawry's or similar)
1 tablespoon black pepper
1 4 lb. chicken, cut into 8 pieces
oil for frying
In a small bowl, beat eggs and buttermilk until blended.
In a separate bowl, mix flour, corn starch, seasoned salt and pepper.
Turn out flour mixture to a large shallow platter.
Dredge chicken in flour and coat evenly.
Dip in egg mixture. Dredge again in flour mixture.
In a large, deep skillet or electric deep fryer, heat the frying oil to 350 degrees and gently add chicken pieces, skin side down. Cook until dark golden brown on top, then turn over and cook the underside.
To test if cooked, cut into thickest piece to see if juices run clear.
Place on paper towels to drain excess oil.
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