Alton Brown Fried Chicken

4 Servings
Chicken American
Fried Chicken American Friend chicken breast crunchy

1 fryer-cken; cut into eight pieces
2 cups low fat termilk
2 tablespoons her salt
2 tablespoons Hungarian rika
2 teaspoons lic powder
1 teaspoon enne pepper
1 ur for dredging
1 Vegetable rtening for frying

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.


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Alton Brown Corn Dogs

4 Servings
Corn Dog American
Corn Dog American

1 gallon peanut oil
1 cup yellow nmeal
1 cup -purpose flour
2 teaspoons her salt
1 teaspoon ing powder
1/4 teaspoon ing soda
1/2 teaspoon enne pepper
2 tablespoons (approximately 1 large) apeno pepper seeded and finely minced
1 can am-style corn
1/3 cup finely grated on
1 1/2 cups termilk
4 tablespoons nstarch for dredging
8 f hot dogs

Special equipment: 8 sets chopsticks, not separated Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.


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Alton Brown's Granola

6 Servings
Oats American
Oat Cashew Almond Breakfast Snack Healthy Oats American

3 cups rolled s
1 cup slivered onds
1 cup hews
3/4 cup shredded sweet onut
1/4 cup plus 2 tablespoons dark wn sugar
1/4 cup plus 2 tablespoons le syrup
1/4 cup etable oil
3/4 teaspoon t
1 cup sins

1. Preheat oven to 250 degrees F. 2. In a large bowl, combine the oats, nuts, coconut, and brown sugar. 3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. 4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.


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