Fried chicken makes me happy. Since I was a little kid, one of my favorite comfort foods has been my mom’s fried chicken. To this day, it is completely irresistable. Served up with mashed potatoes, gravy, and a green salad is perfection, but I love the cold leftovers, too. I try not to make fried chicken very often, but sometimes I just have to give in to the craving. I thought it would be fun to share how to make fried chicken and hear how YOU make fried chicken. I think there are so many methods, but I always fall back on the way my mom makes it.
Cover the bottom of a frying pan with vegetable oil (or olive oil) and heat to medium. In a large Ziploc bag, place 1 cup all-purpose flour, 1 tsp. salt, and 1 tsp. black pepper, and shake to stir. Rinse and pat dry chicken pieces (and please leave the skin on!!) Drop one piece of chicken into the Ziploc bag, shake to coat it in the flour mixture, remove and gently place in hot oil. Continue with chicken pieces until the pan is full. Cook meat without moving until browned, then gently turn in the pan and begin cooking another side. If the chicken is stuck to the bottom of the pan, try letting it brown up just a bit more; also, be sure you have a good layer of oil in the bottom of the pan. Continue browning and turning meat until it is cooked through. Sprinkle lightly with salt and pepper every time you turn the meat. Adjust the heat so that the chicken does not burn before it is cooked through, but I find that cooking over medium heat gets the job done.
1. I have also tried microwaving the meat most of the way, then continuing with the same steps. This method is supposed to lead to less oil absorption since the meat would be soaking up the oil for less time. It turns out fine. I have no way to measure if there is any difference in the amount of oil saturation.
2. Brown the meat on med-high – high heat, then place in oven to cook the rest of the way (also absorbing less oil, perhaps).
3. Dip the meat into a lightly beaten egg, then dip into almond flour mixed with salt and pepper. Cook the same way (the almond flour burns more easily, so it may need to be cooked on lower heat). This is a GREAT grain-free alternative and one I used multiple times when I couldn’t eat grains.
I would LOVE to hear your favorite way to cook fried chicken! Do you have any special tricks? And what is your favorite side dish for your fried chicken?