Fried Chicken with Apricot Dipping Sauce
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Techniques: Bake, Deep Fry
Occasions: Any, Football Party
Prep Time: 3 hr 0 min
Cook Time: 1 hr 0 min
Main Ingredients: Chicken
- 2 fryer chickens (about 2 to 2 1/2 pounds, each
- 2 cups buttermilk
- 1 tablespoon Lawry's seasoning salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 cups all-purpose flour
- 1 teaspoon black pepper
- 2 cups Peanut Oil , Crisco or Vegetable Oil
- 8 oz. Apricot Jam
- 1 tablespoon Sweet Chinese Chili Sauce
- Fried Chicken
- Mix buttermilk, seasoning salt, pepper and garlic in a bowl and then add chicken. Cover and refrigerate up to 6 hours or overnight. Put your flour mixture in a large paper bag Remove the chicken pieces and add shake chicken in bag until completely coated. In a large dutch oven or cast iron pan, pour in the oil ( do not fill more than halfway up with oil) and heat the oil to 350 degrees. Remove the chicken from the bag and cook n turning chicken until brown on all sides. Do not add too much chicken all at once or your temperature will lower and the chicken will not fry correctly. This step will take approximately 12 to 15 minutes, but each stove is different. Remove chicken from dutch oven and place on a large paper brown bag to remove any extra grease. In the meantime, pre-heat oven to 300 degrees and place chicken on a cookie sheet . Place the cooked chicken in the oven for approximately 10 to 15 minutes until cooked through and no longer pink. Sprinkle the chicken with a little kosher salt.
- Apricot Sauce
- Put apricot jam and chili sauce in a small saucepan and cook on low until the jam is liquefied. If it's too thick add a little water to the sauce. Serve separately or pour sauce over chicken.
I grew up in West Los Angeles. My family and friends would frequent a restaurant called the "Hamburger Hamlet". I can promise you that everyone of my family and friends has a favorite food memory from the Hamlet. I loved their fried chicken with apricot sauce. After many attempts to make this delicious chicken, I think this recipe is pretty darn close.