Double-Fried Chicken With Lemons and Jalapenos

Double-Fried Chicken With Lemons and Jalapenos requires about 12 hours from start to finish. One serving contains 8910 calories, 53g of protein, and 944g of fat. This recipe serves 4. For $9.83 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. It works well as an expensive main course. A few people made this recipe, and 81 would say it hit the spot. A mixture of old bay seasoning, wondra flour, jalapenos, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serious Eats. Overall, this recipe earns an outstanding spoonacular score of 89%. Jalapenos poppers with double cheese: Baked, Rosemary Fried Lemons, and Fried Smashed Potatoes with Lemons are very similar to this recipe.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Place chicken pieces, buttermilk, 1 1/2 tablespoons Old Bay, Tabasco and Worcestershire in a resealable bag. Seal tightly and shake to combine. Refrigerate at least eight hours and up to 12 hours. 2 Preheat oil to 325°F in a wok, deep-fryer, or Dutch oven. In a large bowl, combine Wondra, remaining 2 tablespoons Old Bay seasoning, pepper and paprika. 3 When oil comes to temperature, remove one thigh at a time, using tongs. Shake off excess liquid from marinade and dredge in flour on all sides. Shake off extra flour and dredge again, gently dropping pieces into hot oil one at a time. As the oil returns to temperature, repeat the dredging process with drumsticks. Now, add drumsticks to the fryer, too, and cook all four pieces for eight minutes, until nearly cooked through. Remove thighs and drumsticks and drain on paper towels. Repeat process with breasts, cooking for 7 minutes, and wings, cooking for 6 minutes. 4 While the chicken rests, toss lemons and jalapenos in the remaining flour mixture. Add them to oil and quickly fry until golden and crisp (2 to 3 minutes). Remove from oil and drain on paper towels. 5 When oil reaches 325°F again, return all chicken to fryer. Fry until it becomes a perfect, golden brown, another 2 to 4 minutes. 6 Remove chicken from oil, drain on papers towels and allow to cool slightly. Serve family-style, topping with fried lemons, fried jalapenos and a sprinkle of salt.

 

Step by step:

1. 1

2. Place chicken pieces, buttermilk, 1 1/2 tablespoons Old Bay, Tabasco and Worcestershire in a resealable bag. Seal tightly and shake to combine. Refrigerate at least eight hours and up to 12 hours.

3. 2

4. Preheat oil to 325°F in a wok, deep-fryer, or Dutch oven. In a large bowl, combine Wondra, remaining 2 tablespoons Old Bay seasoning, pepper and paprika.

5. 3

6. When oil comes to temperature, remove one thigh at a time, using tongs. Shake off excess liquid from marinade and dredge in flour on all sides. Shake off extra flour and dredge again, gently dropping pieces into hot oil one at a time. As the oil returns to temperature, repeat the dredging process with drumsticks. Now, add drumsticks to the fryer, too, and cook all four pieces for eight minutes, until nearly cooked through.

7. Remove thighs and drumsticks and drain on paper towels. Repeat process with breasts, cooking for 7 minutes, and wings, cooking for 6 minutes.

8. 4

9. While the chicken rests, toss lemons and jalapenos in the remaining flour mixture.

10. Add them to oil and quickly fry until golden and crisp (2 to 3 minutes).

11. Remove from oil and drain on paper towels.

12. 5

13. When oil reaches 325°F again, return all chicken to fryer. Fry until it becomes a perfect, golden brown, another 2 to 4 minutes.

14. 6

15. Remove chicken from oil, drain on papers towels and allow to cool slightly.

16. Serve family-style, topping with fried lemons, fried jalapenos and a sprinkle of salt.

Nutrition Information:

covered percent of daily need