Tuesday, June 22, 2010

Orange Fried Chicken

- 1 cup of orange juice (with pulp is best)
- 1 lb of chicken, cut into pieces, or 2 cornish game hens
- 1 cup flour for dredging
- 2 eggs, beaten
- 1 tbsp cayenne pepper
- 3 pinches of Salt and pepper
- 3 Heaping Tbsp Shortening, butter flavor

- Large Cast Iron Skillet
- Tongs or Long Handled fork
- Large working surface
- 3 shallow bowls for dredging
- Large plastic zipper bag
- Baking racks
- Paper towels

Mix orange juice and cayenne pepper in a large zipper bag and refrigerate for 30 minutes to overnight.

Heat shortening in skillet over medium to medium high heat. (about 365 degrees)

Put flour in a shallow bowl, add salt and pepper. Separate and put half in another bowl. Put beaten eggs in a separate shallow bowl. Set bowls up near skillet: Flour, egg, flour.
Remove chicken from marinade with tongs and dredge in flour mixture completely covering the chicken, tap off excess, and dunk in egg mixture. Allow egg to drip off excess, and dredge in 2nd flour bowl. Don't tap off excess this time, but place directly into hot skillet. Repeat with remaining chicken, but don't overfill the pan.

Allow chicken to cook on each side for about 10 minutes or until golden brown.

Drain on baking racks over paper towels, cover only with a towel to keep crisp.

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