Since we had so much success last year conquering our “fear of frying” during Advent, we’re having a special “Fry Day” once again this year. We’ll make Clementine’s Crullers and Skillet Fried Chicken – both in the same day! And, since it’s always been a dream of mine to have a deep fried Snickers, just once in my life, no time better than the present! Today, we’ll also be testing out my recipe for deep fried candy bars!
Here are the recipes!
Clementine Paddleford’s Crullers
- 3 1/2 cups all-purpose flour sifted
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- t tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/2 cup egg yolks about six extra-large
- 1/2 cup buttermilk or sour milk [I used 1/2 c whipping cream with 1 tbs lemon juice]
- 1/2 cup half-and-half
- 1 cup sugar
- 1-2 quarts vegetable oil for frying
- Sift flour, baking soda, baking powder, salt, and spices into a large bowl and set aside.
- Beat the egg yolks in a separate large bowl.
- Mix the egg yolks with the buttermilk and half-and-half.
- Add the sugar to the wet ingredients and stir until well-blended.
- Add the sifted dry ingredients and beat until smooth.
- Turn a portion at a time onto a lightly [WELL] floured surface and roll or PUT OUT to 1/2-inch thickness.
- Cut with a 3-inch doughnut cutter OR a 3-inch biscuit cutter, then make a hole in the centre of each with a 1-inch cutter or the end of a wooden spoon handle.
- In a heavy 6-quart pot filled no more than halfway with oil, heat oil to 365 degrees.
- Fry doughnuts 45 seconds to 1 minute on each side until golden brown.
- Drain on paper bags [OR rags or papertowels on a wire rack.]
- [If desired, dust with icing [powdered] sugar, melted chocolate, or a glaze of icing sugar mixed with milk or lemon juice by the tbs.]
Bon Appetit’s Classic Skillet-Fried Chicken
- 2 tablespoons kosher salt divided
- 2 teaspoons plus 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 3 –4-lb. chicken not kosher, cut into 10 pieces, backbone and wing tips removed
- 1 cup buttermilk
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- Peanut oil for frying
- Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl.
- Season chicken with spices.
- Place chicken in a medium bowl, cover, and chill overnight.
- Let chicken stand covered at room temperature for 1 hour.
- Whisk buttermilk, egg, and 1/2 cup water in a medium bowl.
- Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2″ baking dish.
- Pour oil into a 10″–12″ cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4″.
- Prop deep-fry thermometer in oil so bulb is submerged.
- Heat over medium-high heat until thermometer registers 350°.
- Meanwhile, set a wire rack inside a large rimmed baking sheet.
- Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl.
- Dredge in flour mixture; tap against bowl to shake off excess.
- Place 5 pieces of chicken in skillet.
- Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
- Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet.
- Transfer chicken to prepared rack.
- Repeat with remaining chicken pieces.
- Let cool for at least 10 minutes before serving.
Nutritional Content: 1 serving contains: Calories (kcal) 616.0 %Calories from Fat 50.4 Fat (g) 35.0 Saturated Fat (g) 8.6 Cholesterol (mg) 180.9 Carbohydrates (g) 23.9 Dietary Fiber (g) 0.6 Total Sugars (g) 2.6 Net Carbs (g) 23.3 Protein (g) 49.5 Sodium (mg) 613.4
Today, we’ll also be testing this recipe!!
THIS IS A WORK IN PROGRESS!
Deep Fried Candy Bars for Sharing
- 4 full-sized candy bars, sliced into 3 to 4 pieces each, or about 16 mini candy bars FROZEN
- 1 egg
- 1 cup milk
- 1 tbsp butter MELTED AND COOLED SLIGHTLY
- 1/2 tsp vanilla extract OPTIONAL
- 1 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4-5 cups canola, vegetable, or peanut oil for deep frying
- Icing Sugar OPTIONAL
- If desired, slice the full-sized candy bars into small pieces.
- Freeze the candy bars for 2-3 hours.
- In a small bowl or measuring cup, combine half of the milk, the egg, melted butter and optional vanilla.
- In a large bowl, combine the flour, baking powder, and salt.
- Pour the bowl of wet ingredients into the dry ingredients and mix well with a whisk.
- Add the rest of the milk in small amounts, whisking until the batter is the consistency of a thick pancake batter.
- Cover and refrigerate while the oil heats.
- Heat the frying oil to 350 F in a heavy-bottomed skillet [or deep fryer] over medium heat.
- Working in batches of 4: One by one, dip the chilled candy bar pieces in the batter until fully coated and gently drop them into the oil, adjusting the heat to low so that the oil does not rise much above 325 during the quick cook time.
- Cook until the outside is golden, rotating with tongs at least once, approximately 1-3 minutes per mini-bar.
- Remove the bars from the oil with a slotted spoon or tongs.
- Drain on a cloth or paper towel or cookie sheet lined with a wire rack.
- Sprinkle with icing sugar, if desired. [It's kind of unncessary!]