...celebrating flavorful food
chicken [chik-uh n]
a domestic fowl, Gallus domesticus, descended from various jungle fowl of southeastern Asia and developed in a number of breeds for its flesh, eggs, and feathers.
by Susan Andrews
Every once in awhile I crave good friend chicken. Trouble is, if it isn't fresh then it's not so good. My remedy was to come up with an easy homemade recipe that satisfies. Here's my take on fried chicken.
3 large chicken breasts
1 1/2 cups flour
1/2 cup instant potato flakes
1 tsp onion powder
1 tsp sea salt
1 tsp seasoning salt
1 tsp garlic salt
1 tsp paprika
Fresh ground pepper
1 Tbsp baking powder
1-2 cups buttermilk
Oil for frying--I use sunflower or canola. Both are mild.
Place all of your dry ingredients in a medium sized bowl & whisk to combine.
Place 1 cup of buttermilk in another medium sized bowl. We will add more buttermilk if needed.
Cut your chicken breasts into strips and season them with salt and pepper on one side. They are easier to cut when they are partially frozen. I found that it was
better to cut them smaller. The larger ones were harder to cook. It was hard to determine when they were done.
Note: I get my chicken breasts at walmart in the large package. They are $1.99 per pound.
Prepare a shallow pan with paper towels. Set aside. Put your oil in a medium pan. About 1". I used a small cast iron pan because I like the way it cooks. Turn the heat to medium and let it heat while you dip your chicken.
Dredge your chicken in the flour mixture. Then in the buttermilk and then back in the flour mixture.
Place on a cutting board or baking sheet. Repeat until all the chicken is coated.
Starting with one piece, add chicken to oil. If it browns too quickly the oil is too hot and you will need to turn it down. You will see in the picture above that my oil was too hot for my first two batches. My chicken got too brown and it wasn't done on the inside. Once your oil temp has regulated, you can fry in batches of 2-4. Whatever is comfortable in your pan but you don't want to crowd them. Fry 2-3 minutes per side until cooked through and nicely browned. Place cooked chicken on your paper towel lined pan. Repeat until all the chicken is cooked.
These have light crispy breading. They are so flavorful and juicy. They definitely hit the spot!
I served mine with some spicy honey mustard.
1/2 cup mayo
3 Tbsp mustard, your choice. I used stone ground.
2-3 Tbsp honey
1/2 tsp cayenne pepper
A dash or two of salt
This is pretty spicy so if you want it medium cut the cayenne pepper in half.
Note: if you have leftover flour and buttermilk you can mix them together and fry them too. Who doesn't like crispies?