Today we are making North Carolina Dipped Fried Chicken hope you enjoy. This North Carolina Dipped Fried Chicken is a major staple in North Carolina. If you never had dipped fried chicken you definitely want to give this recipe a try because this "sauced" or "Dipped" fried chicken is mouth-watering and delicious. I will take you step by step to show you how to make this recipe!!
We started by brining our chicken parts in a solution of salt, sugar, and water. We coated the chicken pieces in a seasoned flour mixture and let them sit in the refrigerator to ensure that the coating adhered. We then deep-fried them in 350-degree peanut oil until the coating was crispy. For the sauce, we combined Texas Pete Original Hot Sauce (A North Carolina Thing) with Worcestershire sauce, oil, molasses substitute, and apple cider vinegar. We dip the chicken in the sauce and then shake it up. We use all the sauce so we spoon the sauce over the top. This is what you want right here
Ingredients
Brine
1/2 cup salt
1/4 cup sugar
2 quarts water
Chicken
3 pounds bone-in chicken pieces (drumsticks and wings), washed and trimmed
1 1/4 cups all-purpose flour
3/4 cup cornstarch
2 teaspoon Kosher salt
4 teaspoon pepper
4 teaspoon granulated garlic
4 tablespoon Sweet Heat
1 teaspoon Oregano
1 teaspoon Marjoram
1 teaspoon Rubbed Sage
1 teaspoon Crushed Basil
4 tablespoon Lawry's
4 tablespoon Everglades (Chicken and Fish)
1 teaspoon baking powder
2 quarts peanut oil
Sauce
1 1/4 cups Texas Pete Original Hot Sauce
5 tablespoons Worcestershire sauce
5 tablespoons peanut or vegetable oil
2 tablespoons molasses substitute (Brown Sugar+2 Tablespoons water)
1 tablespoon cider vinegar
Directions
1. FOR THE CHICKEN: Thoroughly clean chicken with lemon and vinegar and rinse chicken until the water turns clear.
2. Dissolve the 1/2 cup salt and 1/4 cup sugar in 2 quarts cold water in a large container. Submerge the chicken in brine, cover, and refrigerate for at least 1 hour no longer than 5 hours recommended. This process ensures the chicken is juicy but can be skipped.
3. Season chicken with 1 teaspoon Kosher salt, 2 teaspoons pepper, 2 teaspoons granulated garlic,
2 tablespoons Sweet Heat, 2 tablespoons Lawry's, 2 tablespoons Everglades (Chicken and Fish)
2. Whisk flour, cornstarch, granulated garlic, baking powder, 2 teaspoons pepper, and 1 teaspoon salt 2 tablespoons Sweet Heat, 1 teaspoon Oregano, 1 teaspoon Marjoram, 1 teaspoon Rubbed Sage, 1 teaspoon Crushed Basil, 1 tablespoon Lawry's, 1 tablespoon Everglades in a large bowl.
3. Dredge chicken in flour mixture, pressing to adhere. let rest for at least 10 minutes.
4. Set a wire rack in a baking sheet and line it with a triple layer of paper towels. Add oil to large cast-iron skillet until it measures 2 inches deep and heat over medium-high heat to 350 degrees. Add all of the chicken to the skillet and fry until the internal temperature of the chicken register 165 degrees.
5. Transfer chicken to the paper towel-lined rack. Let chicken drain on each side for 30 seconds, then move the chicken to a bowl.
6. FOR THE SAUCE: Whisk all ingredients together in bowl. Microwave, covered sauce, until hot, about 2 minutes, stirring halfway through microwaving.
7. Pour Sauce over the chicken cover and give it a shake to coat the chicken.
8. Move dipped chicken to a platter.
9. Spoon leftover sauce over chicken. Serve.
HOW DOES IT GET SO CRISPY?
One hallmark of dipped fried chicken is its coating, which retains its crispy, craggy texture after being sauced. We’ve tested many fried chicken coatings over the years, and our reliable mixture of three main ingredients gave us the best results in this recipe. Here’s why.
Flour provides bulk and the basis for the substantial coating.
Cornstarch absorbs water and helps form an ultracrispy sheath when exposed to hot oil.
Baking powder leavens the mix, making the coating airy and light.