Like most people with taste buds, I'm a fan of fried chicken. But I'm not a fan of KFC, Izelle's, Popeyes, etc. I'd rather control exactly what goes into and onto my chicken, and how fresh it is.
Traditionally, this means a big mess and a danger of oil burns.
Unless you have my mom's easy fried chicken recipe, which you all now have. Enjoy!
- About 3 1/2 pounds chicken (you can use a whole boiler chicken, or just drumsticks if you prefer), skin on
- 2/3 cup flour or bread crumbs
- 1 tsp garlic salt
- 1 tsp seasoned salt
- 1/2 tsp paprika
- 1/4 tsp pepper
- 1/4 tsp rubbed sage
- 1/4 tsp thyme leaves
- 1/4 tsp dried basil
- Poultry seasoning to taste, as desired
- Onion salt or onion powder to taste, as desired
- 3 cups high-smoke-point oil, like peanut oil
- Rinse chicken and set aside, but don't pat dry.
- In a plastic bag, combine flour/bread crumbs, garlic salt, seasoned salt, paprika, pepper, sage, thyme, basil, poultry seasoning, and onion salt/powder. Shake to combine well.
- In a 12-inch frying pan (I prefer cast iron), pour 1/2 inch of oil.
- Shake each piece of chicken thoroughly in the bag, and set (skin side down) in the cold oil.
- Cover the pan and turn the heat to medium.
- When you hear the chicken loudly frying and sizzling, set a time for 15 minutes.
- When the time dings, remove the cover and carefully flip the chicken pieces over.
- Cook uncovered for another 10 minutes.
- Lift the chicken pieces and let them drain briefly on paper towels.
- Serve hot or room temperature- these work great on a picnic.
Labels: comfort food, food, fried chicken, less mess, recipe, southern food, traveling food