Sometimes you just get the craving for fried chicken, and not the drive-through kind. After doing some reading on the subject matter, I threw together a simple enough flour mixture, though I admit there was a second try for some tweaking. Serve it with some mashed potatoes or biscuits, and one obligatory healthy side, and you're in heaven.
One other note: a thermometer is necessary. It takes longer than you'd think to get the oil up to temperature, and the oil needs to be hot enough and the chicken cooked long enough to get the perfect browning outside and doneness inside. A candy thermometer works great for this. I also have a deep fryer, but I find I like my enameled cast iron dutch oven better.
- About 9 chicken thighs, wings, and drumsticks
- 1 cup buttermilk or 1 egg plus 1 cup milk
- 1 cup all-purpose flour
- 1 tbs baking powder
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground cayenne pepper
- Enough oil to fill half of a large dutch oven
- Start heating your oil to 360º (the temperature will drop to about 350º when you add the chicken, which is where you want to keep the temp). It may take more than 10 minutes to heat up.
- Trim the skin off the drumsticks and thighs, if you'd like. Place all the chicken in a bowl filled with the buttermilk, or the egg and milk. In a shallow bowl, stir together the flour, baking powder, salt, and peppers. Dredge the chicken pieces through the flour mixture and set aside.
- When the oil comes to temperature, add your chicken pieces. Don't overcrowd the pot or they won't cook evenly; 4-5 pieces at a time is best. Cook the chicken for about 13 minutes, turning the pieces halfway through the cooking time with a handheld brass strainer like the one in the picture. The chicken should be about the color in the photo. Drain the chicken on paper towels and pat dry, and serve.