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!
1 package of wingettes
1 package of drumsticks
1 package of breasts
3 cans of evaporated milk (5 ounces each)
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.
Next morning’s ingredients:
3 cups flour
1/4 cup of McCormick’s Perfect Pinch Chicken Seasoning
- flour mixture
- egg and milk mixture
- cooling rack for the chicken to rest upon before frying (forgot to put it in the following picture)
- pan with oil
- platters covered with paper towels to catch drippings
Here’s the order in which I dip:
- egg and milk
- 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.
Ooh, 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.
And, 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:
Good 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.