Eischen's Famous Fried Chicken & Homemade Chili
ID: 581b16f8...
Eischen's Bar, Oklahoma's oldest bar, serves legendary, ultra-crispy whole fried chicken and a traditional slow-cooked beef chili used for hearty Frito pies and nachos.
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🍳 調理の流れ
Dredge chicken pieces in a mixture of flour, cornmeal, and spices, then deep fry at 330°F for 15 minutes. → Slow-cook ground beef in water on low heat for 6 to 7 hours. → Mix spices and seasonings into the cooked ground beef. → Combine the seasoned beef with beans and tomato sauce to finish the chili.
調理手順
簡単な手順
Dredge chicken pieces in a mixture of flour, cornmeal, and spices, then deep fry at 330°F for 15 minutes. → Slow-cook ground beef in water on low heat for 6 to 7 hours. → Mix spices and seasonings into the cooked ground beef. → Combine the seasoned beef with beans and tomato sauce to finish the chili.
イントロ
Eischen's Bar, Oklahoma's oldest bar, serves legendary, ultra-crispy whole fried chicken and a traditional slow-cooked beef chili used for hearty Frito pies and nachos.
ステップ 1
【Fried Chicken】In a large tray, combine wheat flour, cornmeal, salt, baking powder, sugar, paprika, and secret spices to create the dry breading mix.
ステップ 2
【Fried Chicken】Dredge the whole cut-up chicken pieces thoroughly in the flour mixture, ensuring every piece is completely coated.
ステップ 3
【Fried Chicken】Place the breaded chicken pieces into a fryer basket and submerge them in deep frying oil.
ステップ 4
【Fried Chicken】Deep fry the chicken at 330°F for 15 minutes until the skin turns into a crispy, golden-brown crust and the meat is fully cooked.
ステップ 5
【Fried Chicken】Serve the hot fried chicken with slices of white bread, pickles, and raw onions.
材料リスト
重要なメモ
The fried chicken is fried at a relatively low temperature of 330°F for a full 15 minutes to ensure thick pieces cook through completely without burning the coating.
The chili meat is slow-cooked for 6-7 hours before any spices are added to develop a deep, tender beef texture.
For the chili, the ground beef must be mixed thoroughly by hand with the cold water to prevent it from clumping up during the long cook time.
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