Finger Lickn’ Good – Fried Chicken

Allow me to begin this post by stating that my mom’s fried chicken is a hard one to beat. I think I am getting there, however. In the past, I have soaked chicken for a couple of hours in salted water, rinsed, and drained. I then would season, coat in flour, put it in an egg wash, then back in flour, then fry it. Trust me, that recipe is really good. This past weekend allowed me to experiment with a new recipe, and you should try this one.

Growing up, my mom always fried her chicken in a cast iron skillet. After researching the skillet, and recently purchasing one, I thought of my mom’s recipe, and I could not get it off my mind. I decided not to use her recipe, however I did attempt (and succeeded) to make my own. Overall, I think the cast iron is key, along with the following information:

Ingredients:

  • Whole Chicken, cut up (legs, thighs, wings, breast)
  • Buttermilk
  • Seasoning (I used garlic, kosher salt, pepper, paprika, onion powder)
  • Cooking Oil (I used corn oil, but would recommend lard or Crisco or something of that sort)

Add the chicken to a large ziplock bag, season with pepper, and add a quart of buttermilk. Seal it and put place in a bowl to prevent any leakage. Soak the chicken overnight, preferably 12 to 24 hours.

Let the games begin. When you are ready to go, heat enough oil, preferably 1/8 of the bottom of the meat and bring to about 350 degrees. During this time, drain the chicken in a colander. Mix your seasonings and moderately season. Dredge the seasoned chicken in flour (I shake the pieces in a ziplock bag full of about 2 cups of flour). I placed them on a wire rack and let them set for about 10 minutes. The oil will be ready by then.

Place the chicken pieces like this; skin side down, thighs in the middle, legs, wings, and breasts on the edges. Cook them for about 10 minutes, carefully not to burn, flip, and continue on the other side. I attempted to take the temperature of the meat, however that did not do much to me. Instead, I went with my instincts, took the chicken out, and drained on paper towel.

I served this dish with our favorites, mashed potatoes and corn. Overall, my wife said this was the best chicken she has ever had, one of my boys ate two legs (unheard of), and the other ate close to an entire breast (unheard of). Based on those facts, I think I will make this dish again.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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