After two recent posts on fried chicken, writing about Fried all of yesterday afternoon, not to mention all of the eating of the fried chicken that went into the "researching" those posts, by complete coincidence we ended up making a big batch in school today. Go figure.
If you're starting to get a craving at this point, the good news is that the process for making our chicken couldn't have been easier. There aren't even measurements for this recipe. Just throw it all together and enjoy!
Chicken pieces were coated in a vat of buttermilk spiced with thyme, paprika, cayenne, and black pepper. (You can use whatever spices you like.) The coated piece were then covered in flour and sprinkled with salt. Into the deep fryer with pieces until they got nicely golden. (You can certainly also use a large pot filled with oil, just make sure it's good and hot.) We then finished them in the oven for a few minutes (about 350° F) -- remember that the white meat cooks quicker than the dark, so pull those pieces out first. Pull out and bit into the delicious crunchiness.
The chicken came out fantastic and almost flew out of the pans.
It was sooo good, and hate to say it, but I think it might now be time to take a break from fried chicken for a bit.
For more fried chicken, see these related posts:
"Fried" at the Food Network's NYC Wine and Food Festival
Bon Chon Chicken - There’s a new “K” in KFC
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