Sunday, December 30, 2012

Fried chicken

A reader asked me to share my newfound method of frying chicken, since I finally learned to fix it properly this year.  I started out with a recipe from Hillbilly Housewife:

Fried Chicken

Makes 5 servings
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon poultry seasoning
  • 3 to 3 1/2 pounds cut-up frying chicken
  • 1 cup oil or shortening
1. In resealable food storage plastic bag, combine flour, salt, pepper and poultry seasoning. Add chicken, a few pieces at a time; shake to coat.
2. Heat oil in large skillet over medium heat until hot. Add chicken; cook until browned on all sides.* Reduce heat to low; cover and cook 30 minutes or until chicken is fork-tender and juices run clear. Remove cover during last 10 minutes of cooking to crisp chicken.
That is the basic recipe I decided to work with, since it sounded vaguely like how my mother fried chicken.  I acquired several packages containing two legs and two thighs; I figured at least I would only be ruining four pieces of chicken instead of a whole fryer with each new effort.  A friend, Ora, said to cook chicken very slowly.  
The first time I made an attempt, the chicken wasn't terrible, but it was somewhat overcooked and dry.  So on the next efforts I heeded Ora's advice and used a lower flame for the browning process.  This gave me better results.  I picked up other random tips online, such as "don't crowd the pieces".  
After the first effort, I had complete success.  Fried chicken isn't something Cliff and I should be eating, so I don't expect to be making it often.  But there is great satisfaction in finally "breaking the code" on something I gave up on when I was in my twenties.  


I'm mostly known as 'MA' said...

Glad you got to enjoy your fried chicken. I do love it but don't have often. I boil my chicken a little first about 20 mins. before breading and frying. It's really nice and tender that way and I get a little broth to boot so I usually cook some carrots and celery with the chicken and make dumplings in the broth and have them with the fried chicken. Hope you all are staying warm there, it never got above 24 degrees here today.

Lisa said...

I saw a recipe today for Meyer lemon chicken, I had to get the magazine the recipe was in, lol

Margaret said...

I didn't realize there was so much to cooking fried chicken! I don't like it, so I've never tried to prepare it.

Shell said...

We use a deep fryer and peanut oil. That has a higher flash point, so not as much oil gets into the food. (Healthier!)

My secret coating is an egg wash followed by corn flakes smashed up with flour, salt, pepper, and a bit of cayenne.

My husband is clueless in the kitchen but he can make my fried chicken. :)

ingasmile said...

My grandmother always used an electric skillet. When I want to make chicken for the whole family that is what I use too. The heat stays nice and consistent.