J
jmrob93
Guest
My wife had been bugging me to make some fried chicken
After watching my grandma make it many times as a kid and a teenager
--I tried to immitate it and or add to it
Soak the chicken in milk and egg a good 15 minutes--add salt and pepper at this point
season flour-- garlic powder, onion powder, season all ( deviated from her recipe and added some low salt Tony's) and more pepper-- add until you can see the spices--
rub the chicken in the flour until you know its on there good-- double dipping not necessary
nice big skillet-- 1/2 inch of oil (no deep frying)-- medium heat, and a lid-- the secret-- mostly the steam does the frying after the batter is golden and heat gets turned down to low. Turn it every 5 minutes and use a fork to see that it doesn't bleed--literally 40-50 minutes needed to do it correctly-- don't rush it
Put on paper towels to drain oil
If you are smart, you pour off the oil and use the remaining dredges to make some world class gravy-- add flour-- warm up until brown and then add water to grow the batter and add milk to make the gravy-- add salt and pepper to taste-- we grew up in rice country-- rice and gravy is an acceptable sub for mashed potatos--potatos should be allowed to grow bigger than a quarter to go in a pot of green beans
Nanny would have been proud-- I had to go to work early-- and my wife and daughter didn't waste a bit of it-- two lunches were in the fridge when I got home
After watching my grandma make it many times as a kid and a teenager
--I tried to immitate it and or add to it
Soak the chicken in milk and egg a good 15 minutes--add salt and pepper at this point
season flour-- garlic powder, onion powder, season all ( deviated from her recipe and added some low salt Tony's) and more pepper-- add until you can see the spices--
rub the chicken in the flour until you know its on there good-- double dipping not necessary
nice big skillet-- 1/2 inch of oil (no deep frying)-- medium heat, and a lid-- the secret-- mostly the steam does the frying after the batter is golden and heat gets turned down to low. Turn it every 5 minutes and use a fork to see that it doesn't bleed--literally 40-50 minutes needed to do it correctly-- don't rush it
Put on paper towels to drain oil
If you are smart, you pour off the oil and use the remaining dredges to make some world class gravy-- add flour-- warm up until brown and then add water to grow the batter and add milk to make the gravy-- add salt and pepper to taste-- we grew up in rice country-- rice and gravy is an acceptable sub for mashed potatos--potatos should be allowed to grow bigger than a quarter to go in a pot of green beans
Nanny would have been proud-- I had to go to work early-- and my wife and daughter didn't waste a bit of it-- two lunches were in the fridge when I got home
