Sunday, January 15, 2012

Fried Chicken

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I can't imagine anything more southern than southern fried chicken, and we love us some fried chicken!  After all, we do live in the South.  We do try to eat healthy food, and we love to explore new things pretty often.  Many of my friends say my preference in food is more sophisticated - I love things like foie gras that is only found in the most upscale eateries, but it's not good for your cholesterol levels either!  Gianna was reading over my shoulder earlier, and she wanted me to complete a sentence saying that Daddy's cooking is the other side of me.  It's true, I never made beans or Mexican food or collard greens before him.  Now, these things are regular dinners in our home.      
My husband Jereme always makes the fried chicken for us.  I had bad luck with the temperature control and the timing on it in the past, but he got tips from his mom.  In cooking, time and temperature are everything.  The oil has to stay hot enough to cook the chicken throughout without burning the outside.  Sometimes good fried chicken requires alternating the heat between high and medium high heat. 
Some people let their chicken drain on brown bags to keep the skin crisp, but we used our usual Viva paper towels, and the chicken stayed crisp on the outside, moist on the inside.  No brine, no buttermilk, just simple and basic!

Ingredients:
  • 4 chicken thighs, bone in, skin on
  • Oil:  canola, peanut, or grape seed are best
  • flour, seasoned with salt, pepper, and garlic powder
  • coarse kosher salt & freshly ground pepper
Directions:
  1. Heat the oil over medium high heat - place about about 1/2 inch of oil in the pan.  Season the chicken with coarse kosher salt and fresh cracked pepper.
  2. Put about 1 cup of flour into a large plastic bag, throw the chicken in, and toss to coat.
  3. When hot, about 5 minutes on our stove, drop some flour in.  When it sizzles, it's ready. 
  4. Place the chicken in the pan, then turn after about 7 minutes.  Fry another 7 minutes, or until done.  Season with salt, and let rest for 15 minutes before diggin in.

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