KANSAS CITY, Mo. -- From traditional favorites to modern twists, the Doughnut Lounge in Westport is now open for business all day long. Owner Jake Randall visited FOX 4 to share the secret being the names of the lounge's items and where the ingredients come from.
Fried chicken doughnut
2 lbs chicken thighs (boneless skinless)
2 tablespoons dry Italian seasoning
2 teaspoons black pepper
1 quart buttermilk
4 cups all-purpose flour
3 quarts vegetable oil
salt for seasoning
24 hours in advance combine chicken, buttermilk, and half the seasoning in a gallon Ziploc bag. Store in the refrigerator.
Heat vegetable oil in a large pot to 350 degrees.
Combine remaining spices with flour.
Dredge the chicken in the spiced flour and transfer to the fryer.
Cook chicken for 10-12 minutes or until the internal temperature is 165 degrees.
Dry on a rack over a sheet pan and season with a little salt.
Do not dry chicken in a paper towel. It will not crisp up.
Allow chicken to warm up out of the fridge for about 30 mins before frying. It will allow for a more evenly cooked chicken.
White meat will cook a little faster than dark meat and tends to dry out because of less fat content in the meat. That’s why Doughnut Lounge uses dark meat.