*Frango Tipo Southern-Fried - Estados Unidos.

Receita (I) - Southern-Fried Chicken / Frango Southern-Fried

> 3 £ [1,5 kg] de frango frito, cortado
> 1 / 2 xícara de leite evaporado
> Água, 1 / 2 xícara
> 2 colheres de chá de sal
> Pimenta, 1 / 4 colher de chá
> 1 colher de chá de colorau
> 1 xícara de farinha
> Óleo de cozinha

Preparo

Misture a água e o leite.
Corte o frango, e mergulhe na mistura líquida.
Aqueça o óleo.
Coloque os ingredientes secos em saco de papel. Tire o frango do líquido e coloque 1 peça de cada vez dentro do saco de papel e agitar.
Coloque na frigideira. Doure ambos os lados, enquanto firmemente cobrindo a panela.
Ligue calor baixo e cozinhe 40 minutos. Descobrir. Aumente o calor para fazer o crocante do frango. Isso deve levar de 5 a 10 minutos, virando o frango uma vez.

Receita (II)

Chicken

a 3-pound fryer, cut up; or 2 1/2 pounds of your favorite chicken pieces

Buttermilk Soak

2 cups buttermilk
1 teaspoon Worcestershire sauce
1 teaspoon poultry seasoning
1 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

Seasoned Flour

1 cup King Arthur Unbleached Self-Rising Flour
1 cup King Arthur White Whole Wheat Flour
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper

Instructions

1- To marinate the chicken: Combine the buttermilk and seasonings in a bowl large enough to hold all the chicken pieces you want to fry. Remove the skin (it'll save you a significant amount of fat) and submerge in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight.

2- To make the seasoned flour: Whisk together the flours and seasonings in a large bowl; set aside until needed.
To dredge and fry: Preheat the oven to 350°F. Place a rack on a baking sheet and place it in the oven. 

3- Whisk together the flours and seasonings. Put a deep cast-iron pan on the stove and heat 1 1/2" of peanut or canola oil in it over medium heat, until the oil reaches 350°F.

4- Take the pieces of chicken out of the soak, one by one, and let the extra liquid run off. Put the chicken in the flour dredge and coat thoroughly. Place gently into the oil and fry for 5 to 7 minutes, until golden brown, then turn and fry for another 5 minutes.

5- Drain the chicken briefly on absorbent paper, then place on the rack in the oven while you finish frying the rest of the meat. The last pieces will need about 15 minutes of oven time to make sure they're cooked all the way through. Yield: 8 pieces of chicken from one bird; (2 wings, 2 thighs, 2 drumsticks, 2 breasts).