Recently I asked my Facebook friends which basic chicken recipes I should include in this Chicken 101 series. A few folks said we should include fried chicken – and one even called it “intimidating”. I wouldn’t want anyone to be intimidated by this family favorite – so let’s talk about finger lickin’ country fried chicken!
First get your oil in the pan and on heat. I fry my chicken just a little above medium heat. You can let it heat up while you get your ingredients ready, but you know it’s ready when you can drop in a pinch of flour and see this bubble bubble sizzle sizzle action.
Mix up your breading ingredients. I like to use pie pans because it’s pretty easy to contain the mess when you’re working with large shallow dishes. The first dish gets eggs and milk. I use about 2 eggs and 1/2 cup milk per pound of chicken, whisked together well. The second dish gets well seasoned flour. I use about 1 cups of flour, 1 tsp salt, 1 tsp pepper, 1 tsp seasoned salt, and 1/2 tsp thyme per pound of chicken, stirred to combine.
Now, double dip your chicken. Dip each piece in egg mixture, turning to cover well, then in flour mixture, back to the egg, and back to the flour one more time.
Place pieces carefully in the pan. I let them bubble and sizzle for several minutes, until I can start to see the bottom getting a little brown.
Then turn to brown the other side. If pieces are large and you are concerned about them getting done all the way through, you can turn the heat down a little and put on a lid for a few minutes to help them really cook through.
When they’re done, just move them to a paper towel lined plate or a cooling rack to allow a little oil to drain and they are ready to serve.
So what do you think, is fried chicken intimidating?
Debbie Schoppe
no its down right good that is the way i was raised to cook fried chicken i always added a little salt after they were cooked and cooked in a cast iron skillet the key is just as you said not to crowd the pan and cook longer at a med temp so chicken is done. i also add garlic powder to my flour, with season salt , salt and pepper and then i also add little to my egg bath. Double dipping is the key you want it to be crusty…My mom was from Louisiana and I grew up on soul food. nothing intimidating about eating fried chicken. please. If its intimidating then go get some fast food…that is intimidating to me. home cooked is the best…you are not getting all the preservatives, added components that you cant even pronounce. try placing a nugget from a fast food place under your car seat and leave for a month. It will not break down so there for it will not break down in your body. It is stored straight to fat. I am a nurse and i have done my research. this is just my opinion not a stated fact.
Debbie Schoppe
I have so many great Cajun recipes that my grandmother who talked Cajun french to my mom and then handed down to me. I often thought about my dream would be to have a Cajun food cart. I have a excellent recipe for Boudin that was my great grandmothers. I made it once and it was all gone in 2 days. My mom has passed but before she left me i asked her to explain her recipes she never measured anything…. would like to share.