Fried Chicken
Serves: 4-6 people
Fry time: 360 degrees (chicken cook-time down at the bottom of the page)
Bake time: 20 minutes @ 350 degrees
1 deep pan for frying
Vegetable oil
4 chicken thighs
4 chicken drumsticks
3c. Buttermilk
Hot sauce (1/3c.)
3c. A.P. Flour
1 tsp. salt
Good round of cracked pepper
3 tbsp. Cajun spice
2 tbsp. garlic powder
2 tbsp. onion salt
1 tbsp. paprika
1 baking sheet with parchment
Directions:
Rinse off and pat dry your chicken, just to make sure the chicken is free of any discrepancies.
In a large bowl add the buttermilk and your favorite hot sauce then mix with a whisk.
Add the chicken pieces to the buttermilk and marinate 30-60 minutes but the longer the better.
Have a sheet tray with parchment on it, ready for the chicken pieces to go onto after the dredging .
Add 3 c. of A.P. flour, salt, cracked pepper, Cajun spice, garlic powder, onion powder and paprika. Those are my favorite seasonings but you can certainly make up your own.
Whisk until all the spices are mixed in.
Next, have your marinated chicken pieces ready.
As you take each piece out of the buttermilk mixture, allow the access to drip off, then dredge into the flour and cover really well. I like to squeeze my hands around the chicken with the access flour on it, so the extra flour mix will stick to the chicken well.
Set each peice aside on the sheet tray as they are dredged.
After you are finished the chicken dredging and have washed your hands we can move onto your hot pan of oil. You can do it stove top in a cast iron or dutch oven or in a deep fryer (your choice).
Have a sheet tray ready in 350 degree F. oven.
The vegetable oil should be between 350 & 360 degrees F. If you have a candy thermometer that works fine.
(I am always cautious around the stove if I have hot oil on there. So keep little hands and distractions out of the way and keep the area clear of anything flammable close by. As well as keeping your working area clean and neat. I know a lot of you know this but I know I am a messy cook so for all you messy cooks out there!!;) safety first.
I chose thighs and drumsticks but you can use breasts and wings too.
Fry times
Thighs take 12-15 min
Drumsticks 12 min
Breasts 15 min
Wings around 7 min.
check your thermometer when the oil is ready(350-360 degrees F) and start frying your chicken.
Do not put too many chicken pieces in at once because you will cool the oil temp down. I recommend 2-3 at a time. try to keep an eye out for an even temp.
I do not like to fully cook the chicken in the oil for the full 12-15 minutes, so I usually fry them until golden brown then do the rest in the own at 350 degrees f. ( a personal choice)
The chicken should be at 165 degrees core temp for safe eating.
When all of the chicken is finished frying & cooking , drop the finished pieces onto a paper towel just to blot some of the grease off.
Then I love to serve with garlic mashed potatoes and cornbread!! With a drizzle of Mikes hot honey! https://mikeshothoney.com/
My Parmesan & garlic mash!
Prep time: 10-12 min
Cook time: 15-20 on med-hi
Ingredients:
1 medium pot filled with boiling water
5-6 red potatoes large chop
1 tbsp. salt
1 garlic
2 tbsp. olive oil
1/2 stick of melted butter
salt & cracked pepper to taste
2 tbsp. mayonnaise
1/4-1/2c. of milk
grated parmesan cheese
paprika for sprinkling
Directions:
Put the oven on at 350 degrees F.
Cut a whole garlic head near the bottom of the garlic, then place onto a tinfoil sheet and drizzle with olive oil. Then wrap into a bundle.
bake 15-20 min. until soft
Ready to boil your potatoes
Fill a medium pot with water over halfway, or until it is enough to cover the potatoes.
add 2 tbsp of salt into the water.
bring to a full boil
when your water is boiling add your potatoes chopped into a large chop.
boil on med-hi for 20 minutes or until potatoes are soft. (you should be able to put a fork all the way in the potatoes.
drain and then add back to the pot.
Put the burner back on medium just to cook away the access water in the potatoes and at the bottom of the pan. (1 min or so)
add melted butter, mayo, salt & pepper too taste with warmed milk and whip or mash those potatoes.
Do not forget the baked garlic head. It should be ready to squeeze into the mashed potatoes. Just make sure the garlic head has cooled down first. very hot!
I also love to make them cheesy with some fresh grated parmesan cheese.
(red potatoes or yellow are a nice potato to use for mashed). They cook quickly and are nice and creamy I sometimes like to cook them with the skin on them mash but not everyone likes the skin on. so it's a preference.
put the potatoes in a Pirex dish then keep warm in the oven with another nice pad of butter and a sprinkling of paprika
There is nothing like adding a little green veg as a side or some corn to go with your dish. Skies the limit for side dishes to fried chicken, there are so many. This is just what I used.
Then there's that cornbread! with melty butter and hot honey!!yum!!
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Cornbread
Prep time: 20 min.
bake time: 425 degrees F for 20-25 min.
Ingredients:
1c. A.P. flour
2c. cornmeal (there is course or fine, your choice)
2 tsp. salt
2 -3 good cracks of pepper
2 tsp. baking powder
1/4tsp. baking soda
1/3c. honey
2c. buttermilk or cream
2 eggs
1/4c. melted butter
1/2c. fresh corn
2 tbsp. finely diced jalapeno pepper
(both of these ingredients are optional)
Directions:
Have the oven preheated at 425 degrees F.
Add the dry ingredients to a mixing bowl and whisk together.
whisk together the wet ingredients
combine the wet to the dry and whisk until combined together well.
add the mixture to a buttered square cake pan
put into the hot oven for 20-25 minutes.
Served with butter and honey overtop is absolutely to die for!!
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