Glazed fried chicken recipe
This is the ideal glazed fried chicken recipe and is one of the easy recipes to make with chicken. It holds the delightful promise of cayenne and old bay. This is the ideal Spring time roast chicken recipe. It is perfect for the cold evenings with time on your hand and food on the go. It takes just a few steps to cook ones of the easy chicken recipes. A flavorful sauce gives the crispy chicken a tanginess and keeps it juicy. Cool it overnight for the crust to set, with a spicy glaze being the cherry on top. It has all the smack, flavor, and flair of a Spanish-style fiesta delight, and it’s light and unwinding enough to be the perfect food for Thanksgiving.
Is it difficult to make glazed fried chicken?
- Though the three-step process may seem difficult, the added bonus for this dish, one of the simple chicken recipes, is that it is being cooked up in one dish.
- A simple combination of ingredients and you are just a few steps away from citrusy, crispy chicken glory.
Note: For making this easy recipe much quicker, par-boil the potatoes for 5 minutes and use chicken pieces instead of whole chicken.
What are the ingredients used in glazed fried chicken?
A quick chicken dish, this is one of the easy recipes that can be made easily, with just the following ingredients:
- A 3½-4 pound chicken or 1 whole chicken, cut into 8 pieces legs, thighs, wings (tips removed), and backbone and breasts halved
- 10 ounces kosher salt (2/3 cups Diamond Crystal® or 1 cup Morton)
- 1/3 cup light brown sugar (packed)
- 6 tablespoons old bay seasoning
- 4 cups all-purpose flour
- 3 cups buttermilk
What ingredients are needed to make the glaze and assembling?
One of the quick chicken recipes, this dish is easy to make, and it requires the following ingredients for the glaze:
- 2 teaspoons paprika
- 1½ teaspoons cayenne pepper
- 1 tablespoon old bay seasoning
- 3/4 cup lard
- Vegetable oil for frying chicken (about 4 quarters)
- Additional equipment: a deep-fry thermometer
What is the method to prepare the dish considered to be one of the easy chicken recipes?
- Heat a large pot over a medium flame. When the pot just gets heated, add 4 cups of water, 10 ounces of kosher salt, and 1/3 cup light brown sugar. Whisk throughout until the salt and sugar crystals are completely dissolved; mix well for about for 5 minutes.
- Once done, add the cut chicken pieces to the sauce; remove from the flame, cover, and cool for 4 hours.
- Take a shallow baking dish. Take 4 cups of flour and 6 tablespoons of old bay seasoning and mix well with your fingers to evenly distribute the seasoning powder.
- In a medium-sized bowl, pour 3 cups of buttermilk. Take the chicken pieces out from the sauce and pat dry with paper towels.
- One by one, dip all the 8 chicken pieces into the buttermilk and drip off the excess. Then, coat the chicken in the flour mixture, press it firmly, and fill any cracks with flour, shaking off the excess.
- Place the chicken pieces on a wire rack and set inside a baking tray. Discard the now-wet flour mixture and repeat the process with chicken, buttermilk, old bay seasoning, and flour. Place them on another rack set inside a rimmed baking tray. Once done, leave it uncovered inside the refrigerator for 12-24 hours.
How can you make the glaze and assembling for this easy chicken recipe?
- Let the chicken pieces stand at room temperature for about 30 minutes.
- In a small saucepan, heat 3/4 cup lard, 2 teaspoons paprika, 1½ teaspoon cayenne pepper, and 1 tablespoon old bay seasoning over a low flame, stirring constantly until the lard melts down completely, which will take about 3 minutes. Set the glaze aside.
- Fit a large pot with the deep-fry thermometer and pour oil into it halfway up the sides. Heat over a medium-to-high flame to get the temperature of 350 degrees Fahrenheit.
- Now, deep-fry the chicken pieces in batches, turning them often with a wooden spatula or a tong. Adjust the heat to maintain the temperature. Make sure you do not overcook or burn the chicken pieces. Fry them until the skin is deep golden brown and the instant-read thermometer shows 165 degrees when inserted into the densest part.
- Transfer the fried chicken pieces to a wire rack and let it rest for a few minutes.
- Brush each piece with glaze; reheat the glaze if it gets hard. It can be kept in room temperature for up to 3 hours.