I learned pretty young that if eating chicken that was fried in any way at one of those places outside the home that serve food stuffs I'd be up all night with a collicky gut. Yet, if I do the frying at home I'm generally okay. Truly it is a mystery for the ages.
Anyway, the point being if I really wanted to enjoy fried chicken I needed to figure out my own way so I did. Kind of.
- Various chicken bits (I've just done legs and thighs)
- 2 cups Buttermilk
- 1 egg
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- (occasionally I'll add other spices, it's a hodgepodge of whatever I have in the curio cabinet)
- Oh and that oil stuff for frying.
The night before I like to soak the chicken in the buttermilk. If you don't have buttermilk you can fake it. For every cup of regular milk add 1 tablespoon of lemon juice. Let that sit for five minutes and boom, you created a buttermilk substitute.
To the buttermilk I mix in an egg and the spices, then plop in the chicken bits and put that in the fridge. Preferably covered lest you find your tub of cream cheese went for a midnight swim.
The next day combine the flour with some additional spices, or the same garlic/salt/paprika. I'm not judging you.
Drip off excess buttermilk as you press and roll each chicken piece on the flour and then place every finished piece on a cookie sheet.
Once they're all done, put the cookie sheet full of breaded chicken into the fridge for an hour or so. This helps to make nice and crispy chicken, so if you don't want really crispy bits just skip this step and also go out and get your self examined because you must have hit your head really hard or something.
Now just fry the chicken in ~375 oil for 12 to 15 minutes. Let that sit on a nice bed of paper towels to soak up excess oil and tada.
Your own fried chicken at home that won't tear through insides like it's wet tissue paper.