Fried Chicken

November 24, 2012 at 5:17 pm | Posted in Chicken, Main Dish | Leave a comment

My son requested cold fried chicken, so I made drumsticks.  Along with the chicken legs, I made homemade smashed potatoes, corn and chocolate chip muffins.  Comfort food at its finest!

Ingredients:

6 chicken drumsticks

buttermilk

2 cups of all-purpose flour

1/4 tbsp. thyme

1/4 tbsp. nutmeg

1/2 tbsp. paprika

1/2 tbsp. marjoram

1 tbsp. onion powder

1 tbsp. garlic powder

1 tbsp. salt

1 tbsp. black pepper

Place drumsticks in bowl and pour enough buttermilk over the top to cover.

can’t even see the chicken legs!

Put chicken and buttermilk into fridge for two hours.

Mix flour along with remaining ingredients in shallow container..  Remove chicken from refrigerator and doing one leg at a time, remove from buttermilk, and dredge in flour.  Set on rack to dry for approximately 20 minutes.

after first coating

Repeat by dipping legs into buttermilk, then dredging in flour mixture.  Set on rack for 20 minutes.

nice and thick coating!

Heat about 2 inches of canola oil in deep skillet on high.  When a piece of excess coating is tossed into the oil and it starts to crackle and fry, the oil is ready.

 

 

Slowly add each piece of chicken.

Sizzling!  I was able to use just one skillet but if you are frying more chicken than I did, you will need to use another skillet.

Fry on each side for about eight minutes after lowing heat to medium-high.  Keep an eye on it, though.

As the chicken fries, you may need to adjust the way its in the pan, so that all sides get nice and browned.

Check the thickest drumstick with your meat thermometer.  It should read 160 degrees F.  If not, turn down heat a bit more and allow to fry until it gets to the right temp.  Nobody wants raw chicken.

Drain on paper towels.

Nice and golden brown and there’s a few crumbly pieces that I had to taste test, to be certain that the chicken was yummy.  This is a good idea, since this is the perfect time to add a couple of shakes of salt.

Let sit on the paper towel for about 20 minutes then layer a bowl with clean paper towels and put chicken in bowl.  Cool in fridge for about 30 minutes.

We had NO leftovers.

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