Fried Chicken

Recipe courtesy Alton Brown

Things You'll Need

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying.
Steps

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.

Fried Rice

Things You'll need

• Measuring spoons
• Rice cooker
• Groceries
• Measuring cups
• Large skillet
• Chef's knives
• Stirring spoon
• Cutting board
• 2 tablespoons peanut, sesame or other oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/2 cup diced onion or 4 green onions, thinly sliced
• 1/3 cup diced carrot, cooked
• 1/4 cup frozen peas, thawed
• 4 cups cooked white rice, cooled completely
• 1 cup chopped, cooked shrimp, beef
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• Salt and freshly ground black pepper, to taste

Steps

1. Heat the oil in a large skillet over high heat
2. Add the garlic, ginger and onion and cook, stirring constantly, for 1 minute.
3. Reduce the heat to medium, and add the carrot, peas, rice and meat and cook, stirring, for about 5 minutes.
4. Use your stirring spoon to make a well in the center of the rice and pour the eggs into it. Let the eggs cook for 1 minute, then slowly start to stir and incorporate the egg into the rice.
5. Add the soy sauce and cook for 2 minutes longer, stirring and tossing with the spoon.
6. Season to taste with salt and pepper.
7. Serve immediately.