Friday, June 21, 2013

fried chicken

A lot of people have qualms about fried chicken. They say it's greasy or hard to tell if it's done or not, and that it's just better go to through the KFC or Popeye's to get some chicken. Well, I'd rather make mine at home. Not only is it really easy to customize the breading, but it takes less time than the long line at the drive through!
You want a liberally seasoned flour. A little dash won't do yah. I usually use celery salt, onion powder, garlic powder, black pepper and paprika. Every once and a while I do like to mix it up and make it a little spicier with cayenne pepper. And maybe one of these day's I'll even post my buffalo fried chicken.
Dry, wet, dry. That's what you need for good breading.
Be sure to shake of any excess flour!
Here's something key- a step that most people skip. Pop these breaded thighs into the fridge for about 20-30 minutes. This will ensure that the flour and breading stay on the chicken when you fry and you'll get that nice golden crust.
Alright, time to fry. It's going to take a while, but be patient. It's worth it.
Remember to flip. Also, just a note here. I like to use a big stock pot when I fry because the splattering oil is less likely to jump out of the pot. But, for safety, keep that pan on the back burner.
Don't be a hero! Check every piece of chicken on the underside to make sure that it's fully cooked! I can't tell you how many times I've had 2 pieces be completely cooked and 2 of them will have raw bits. Use a little knife, cut inside and make sure everything's all good. And then devour.
Fried Chicken
1 package chicken thighs
1 1/2 cup flour
2 Tablespoons paprika
1 Tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon celery salt
1 quart vegetable oil, for frying
1 cup milk

Pour milk into a shallow bowl. Combine together paprika, garlic powder, salt, pepper, onion powder, celery salt and flour in a separate shallow bowl. Press chicken thighs into flour mixture, dredge through the milk and then back into the flour mixture. Be sure to coat thoroughly. Place on a plate or on a baking dish and put into the fridge for 20-30 minutes. Preheat oil in a large stock pot for 10 minutes over medium heat. Carefully drop each chicken thigh into the hot oil and cook for 18-20 minutes, flipping each thigh halfway through. Remove thighs from hot oil and drain on paper towels. Use a small knife to slice into the underside to check for doneness. Each thigh should be at least 165 degrees in the center and no longer pink. Enjoy!