posted by Cass on Jun 22
Ok, so we made a couple of changes in the kitchen. The three teens are each taking 2 nights a week, and that leaves me with one, which was tonight and I made this:
I served it with rice, coucous, tomatoes/okra/corn and baby lima beans. It was so good to get back in the kitchen again, and also so very good to eat! I do love my own fried chicken.
Now, I don’t have a real recipe for friend chicken. I basically dip it in seasoned flour and throw it in hot grease. I vary the seasoning each time, depending on what I am in the mood for. Tonight, it was seasoned salt, garlic and a bit of thyme because I saw just a bit in the bottom of the jar and thought I might as well use it up. There ya go.
I do have three tips regarding fried chicken, though, that I can share. First and foremost, buy chicken with the skin on it. There is nothing healthy about fried chicken, and if you are gonna eat it, you might as well enjoy it. I prefer to fry thighs because they cook fairly quickly and very evenly, but I will also do breasts and drumsticks.
Second, hot grease. I use an electric skillet and I turn it to 350 and that’s where I keep it. I turn mine about 4 times, so each side cooks twice, and that gives a nice crispy skin. See above and live a little.
Third, and this is something Grandmother taught me just a few years before she died, long after she’d stopped cooking: the chicken is done when, after you turn it, the grease does not sizzle up. This is something you hear rather than see, but if the sound gets louder when you flip the meat, then you need to cook it longer. I haven’t pulled half cooked chicken out of the pan since she told me that.
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