Fried Chicken – Round 2

Fried ChickenThere are some many different recipes to fry chicken, and a handful of ways to go about it, however I typically stick with the two I know, and they are both delicious. I have written about my fried chicken once before, however this post is going to focus on the second batch, which in turn reminds me a lot of something you would get from Kentucky Fried Chicken. This is a process that can take some time, as you want to let the chicken soak in a couple of baths; one being a salted water bath, and the other, preferably overnight, a buttermilk bath.

Ingredients:

  • Whole chicken, cut up (legs, wings, breasts, thighs)
  • One quart of buttermilk
  • Salt and Pepper
  • Oil
  • Flour
  • Eggs
  • Seasonings

In a large bowl, fill about 80 percent up with water and add about a 1/4 cup of salt. Add the chicken and let it soak for nearly one hour. After the soak, remove the chicken and give it a quick rinse, then add these to a large ziplock bag. Add the buttermilk, seal, and place in a large bowl to refrigerate overnight.

The next day, do the following in advance:

Fried ChickenGet 3 large ziplock bags. Add two cups of flour to two of the bags. To this flour add whatever seasoning you see fit for tasty chicken. I use onion powder, garlic powder, season salt, and black pepper. In a separate bowl, crack six eggs and whisk, then add to the third ziplock bag. Drain the buttermilk from the night before. Now we are ready to begin the coating process. This part can be messy, hence why I use ziplock bags and tongs for this process.

Using your tongs, grab a piece of the chicken and place it one of the bags of flour. Coat well, then add to the bag of eggs, toss to coat, then use the tongs to place it in the third bag of flour. Toss to coat well; I use my hands outside of the bag to massage it a bit. Transfer this to a wire rack and let sit until you are ready to fry. Repeat this process until you are completed.

In a deep fryer, add your oil. I use canola oil as my daughter is allergic to peanuts, otherwise I would fry with peanut oil. Heat on medium-high heat for a five minutes or so. Once the oil is heated through, begin to add the chicken, careful not to overcrowd. You will want to watch the temperature as you do not want to burn the chicken, and you also want to use new tongs to move the chicken around from time to time. The fry process can take nearly fifteen minutes, if not longer for each batch. When the chicken become golden brown, remove from the oil, drain any remaining oil (I used a strainer lined with paper towels), and hit the chicken with seasoning. Serve hot, or heck even cold.

This one is awesome for chicken tenders as well. Enjoy.

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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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