SOUTHERN FRIED CHICKEN

                        

*** Since I am a true Southern girl from Atlanta, Georgia people think that all I do is sit around and fry chicken.  Truthfully though I have spent most of my life not being able to make good fried chicken.  Through the years I have tried everything!  I’ve used regular milk and buttermilk---I’ve used egg wash---I’ve even added pancake mix to the coating like my Daddy does, but nothing good has ever resulted.  I’ve dredged the poor chicken in crackers and corn flakes.  None of it was any good.   I got to the point of giving up but usually once a year my craving for fried chicken got the best of me and I would try again---only to fail and go to bed exhausted and defeated with a kitchen coated in grease.   But folks---I decided to rise above the chicken and to be victorious!   Therefore what follows is a beautifully simple but delicious way to prepare fried chicken that you and I can be proud of!   It’s so good it will make you “wanna slap your Mama”—though I don’t recommend it!!

PS.  My ability to fry improved exponentially when I began to use cast iron.  I resisted using these heavy pans for years but then I finally gave in.  If you don’t have a cast iron dutch oven and/or skillet—please (I’m begging)--- get one.  You will thank me for it!

*Chicken ---your choice of parts

I usually go for boneless, skinless thighs, legs or breasts-cut in half----but if you use “bone-in” chicken just allow a longer time for cooking

You may also cut boneless, skinless breasts into strips or “bites”---these are great to add to salads or to serve children

*salted water

*flour

*salt

*black pepper

*canola or vegetable oil

Instructions:

*Place chicken pieces in a bowl and cover with water.  Sprinkle a generous amount (2-3 teaspoons) of salt into the water and chicken mixture and stir a bit to equally distribute salt throughout.  Cover bowl with plastic wrap and place in refrigerator until ready to fry.  Chicken can be soaked for 1 hour before cooking or up to 4 hours (or more).  If your chicken pieces are frozen, thaw them out in the microwave on defrost and then place in water to soak.

*Place 2-3 cups of flour in a mixing bowl with desired amount of salt and pepper.

* As you remove each piece of chicken from the water(do not pat dry)—coat each side in the flour mixture—the water left on each piece will allow the flour to stick. Carefully place on a plate or baking sheet.

*In a cast iron dutch oven, pour enough oil in to allow chicken pieces to be half covered.  The depth of the pot prevents dangerous splatters and the weight of the cast iron allows for even heat distribution.  If you don’t have cast iron—use your heaviest and deepest skillet or pot (but get a cast iron dutch oven if at all possible).

*When the oil is hot, carefully place several pieces of chicken into the oil with stainless steel tongs.  You can test the oil by sprinkling a bit of flour into the oil.  If it bubbles, it is hot enough.  If your oil is too hot, it will smoke.  Immediately turn off the heat, put a lid that fits the pot on top  and carefully remove the pot to a burner that is off.

*Don’t overcrowd the pan with too many pieces of chicken.  The pieces should be close but not touching.

*Cook the chicken pieces- turn once to brown the other side.  I wish I could tell you with authority how long it will take the chicken to cook but it depends on how thick the pieces are.  When you suspect that the chicken is done, just take one piece out and place on a plate or a baking sheet that is layered with paper towels.  With a fork and a knife, remove a small bite of meat from the thickest part of the piece (or closest to the bone if using “bone-in” chicken) and taste it.   If it’s pink or the juices are not clear, return to cook a bit longer.

*If it is done---remove all pieces onto the paper towel lined baking sheet and add more chicken to fry in the oil.

*After the chicken pieces have drained on the paper towels, remove the paper towels and you may place the baking sheet into a warm oven (preheat it and then turn it off) in order to keep the chicken warm until all the chicken is fried.

A NOTE ABOUT KITCHEN SAFETY:

If you are frying---never leave the pan/pot unattended.

Children should not be near the frying pan.

Do  not wear loose fitting clothing---but please wear something!

Move flammable items away from frying pan (for me, this means less hairspray).

If you have a grease fire or even if you think your pan is too hot—turn the heat source off.

Then put on an oven mitt and carefully slide a lid that fits over top of your frying pan or pot.  Leave the lid on until vessel cools down.

Small fires can be smothered with baking soda.

Every kitchen should be equipped with a working fire extinguisher—though this is dangerous to use across a frying pan since it could spread the grease and the fire outward.

A note about cross-contamination:  The transfer of harmful bacteria from one food to another food—by way of improperly washed or unwashed cutting boards, countertops, kitchen utensils or hands.

*Basically use separate cutting boards for raw meat and for fresh produce (that will not be cooked) or ready to eat foods.  Also use separate knives and wash hands with hot water and soap after handling raw meat.

*Wash cutting boards,  countertops, dishes, utensils, hands, etc. that have come into contact with raw meat before moving on to the next task or food item.

*Sanitize cutting boards used for raw meat with soap and hot water, a  solution of 1 Tablespoon of bleach to one gallon of water  (Clorox-Clean up spray is also good and then rinse with water), and then run through the dishwasher.

*Replace cutting boards with signs of wear (deep grooves).  I don’t use wooden cutting board although I think they are beautiful for decoration.

Finally:

I don’t want you to be afraid to fry—but I do want you to be careful.

Actually the more you practice frying, the more comfortable you will be at recognizing the potential for dangerous conditions.

Let me know how this recipe works for you.  I suspect I will have some honorary “Southern girls and guys” really soon!