Fried Chicken – Lots of It!

May 28, 2013 at 1:23 pm | Posted in Happy Birthday!, Main Dish, Supper, Uncategorized | Leave a comment

Yesterday was my son’s 14th birthday.  Oh.  My.  Goodness.  This fall, he’ll be in high school.  When did this happen?  Ack!  I’m getting old! We had taken him out for supper on Friday night to a seafood restaurant and my Mom doesn’t like seafood, plus she wasn’t feeling well, so she didn’t get to come.  She and I decided to make supper at her house yesterday.  I brought the fried chicken.  She made sopa de arroz, heated up a can of corn, made deviled eggs and a veggie tray.  Oh, and she bought him a birthday cake.

I fried up a package of wingettes, legs and two chicken breasts.  We’ll be eating chicken all week!

Ingredients:

1 package of wingettes

1 package of drumsticks

1 package of breasts

3 cans of evaporated milk (5 ounces each)

salt

The night before:  place the chicken in a large enough container and pour the evaporated milk over all of it; add about 3 tablespoons of salt.

OLYMPUS DIGITAL CAMERAPlace container (covered) into refrigerator in a nice safe place and tell it good night.

Next morning’s ingredients:

4 eggs

OLYMPUS DIGITAL CAMERABeat the eggs and pour in as much of the evaporated milk that will fill the container along with the eggs and mix well.

OLYMPUS DIGITAL CAMERA

3 cups flour

1/4 cup of McCormick’s Perfect Pinch Chicken Seasoning

OLYMPUS DIGITAL CAMERAMix seasoning and flour.  You will also need a nice and deep skillet and canola oil.  Next, you’ll need to set everything up in order:

  1. chicken
  2. flour mixture
  3. egg and milk mixture
  4. cooling rack for the chicken to rest upon before frying (forgot to put it in the following picture)
  5. pan with oil
  6. platters covered with paper towels to catch drippings

OLYMPUS DIGITAL CAMERAHere’s how my chicken looks while it’s waiting to get fried:

OLYMPUS DIGITAL CAMERA

Here’s the order in which I dip:

  1. flour
  2. egg and milk
  3. flour
  4. rest on the cooling sheet

Then – into the frying pan.  I poured in enough oil to almost cover the wingettes half-way.  Don’t crowd the chicken or it won’t fry evenly.  I fry the same size pieces together.  This is one section of the wingettes; the other section fries together.  Let the chicken fry on medium-high heat for about 10 minutes.

OLYMPUS DIGITAL CAMERAThen gently flip:

OLYMPUS DIGITAL CAMERAOoh, doesn’t that look delish?  Let them fry for another 10 minutes or so, but don’t remove them until you check the temp on the fattest one!  It should register at 160 degrees F.  If you want to be extra careful, check all the pieces for temperatures.  When they’re ready, remove to platter covered with paper towels and salt lightly.

OLYMPUS DIGITAL CAMERAContinue with other wingettes:

OLYMPUS DIGITAL CAMERAThey will need maybe 15 minutes on each side; check their temperature.  Remember, chicken has to be at least 160 degrees F.  Here are my chicken drumsticks:

OLYMPUS DIGITAL CAMERAAnd, then finally the chicken breasts each needed to fry alone, because they were so big!  For them, I needed to add more oil, let it get hot and then lower the temp of the stove so that they wouldn’t burn.  I had to turn it to low and let them fry for about 20 minutes per side:

OLYMPUS DIGITAL CAMERAHere is my container of wingettes and legs:

OLYMPUS DIGITAL CAMERAand the chicken breasts:

OLYMPUS DIGITAL CAMERAGood eats!  Daniel told me he was going to eat all of the drumsticks, but he decided not to when his grandmother told him she had a birthday cake hiding in the oven for him.  It was a nice birthday party.

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