Step 5: Fry the chicken In a Dutch oven, electric skillet or deep fryer, heat the oil to 375°F. Fry the chicken, several pieces at a time, until it’s golden brown and the juices run clear, six ...

Reduce heat; simmer, covered, 25-30 minutes or until vegetables are tender and a thermometer inserted in chicken reads 165. An instant-read meat thermometer may be helpful.

4) Bake the dutch oven chicken in a 350 degree oven for an hour or until fully cooked. 5) You can also cook over campfire coals for about an hour or until the chicken is fully cooked.

First the chicken is brined for 24 hours, then dipped in buttermilk, dredged in flour, fried for the first time in a pressure cooker, held in a humid CVap oven to ensure juiciness and then fried ...

Heat your dutch oven from the bottom to a medium heat, add the first five ingredients and saute for 3-5 minutes. Add 1 tablespoon of turmeric and blend into rice.