Zehnder's Chicken Recipe
The perfect fried chicken that Frankenmuth is famous for.
Equipment
- 1 Deep fryer
- 1 steamer basket
Ingredients
- 4 lb Bone-in, skin-on chicken peices drumsticks, thighs, breasts, wings
- 2 large Eggs
- 1 cup Flour
- 1 tsp Chicken Seasoning Mine was Bavarian Inn branded
Instructions
To steam the chicken
- Lay out the chicken pieces and sprinkle with chicken seasoning and black pepper.
- In a large stock pot, set up your steaming tray or basket. Add as much water as you can while keeping the water level below the top of the steaming tray, I was able to add 6 cups.
- Arrange the chicken on the steaming tray in a single layer. If not all of the chicken will fit, put another steaming tray on top of the first layer and add the rest of the chicken there.
- Cover the pot with a lid and heat over medium-high heat until the water boils. Reduce to a fast simmer and keep the lid on. Set a timer for 15 minutes
- After 15 minutes, use an instant read thermometer to check the chicken’s temperature. If you have 2 layers of chicken, only check the top. If the temperature is less than 130F, set another timer for 15 minutes. If the temperature is above 130F, set the timer for 10 minutes. The top layer will cook faster than the lower layer.
- After the next timer, check the chicken’s temperature again. Remove any pieces that read 165F or higher. Set another timer for 5 minutes.
- Every 5 minutes, check each piece’s temperature and remove once they read 165F. Also keep an eye on the water level, and add more hot water if all of the water has evaporated. Starting with 6 cups of water, I did not have to add any additional water.
To fry the chicken
- Heat a deep fryer of canola oil to 350F.
- Add the eggs in a bowl and whisk until well combined and smooth.
- On a plate, add the flour, chicken seasoning, and black pepper. Stir carefully with a fork or your finger until combined.
- Dip each piece of steamed chicken into the eggs to coat. Then dredge the chicken pieces in flour, using your hands to thoroughly coat.
- Fry the chicken pieces in batches until the coating is crisp and has darkened, about 3-6 minutes.
- Remove the finished chicken pieces to a plate lined with a paper towel.
- Serve immediately with Bavarian Inn Buttered Noodles and Frankenmuth Cranberry Relish.