Fried chicken

Name: Fried chicken
Cuisine: American
Ingredients: 4-5 lbs chicken; 1/2 cup kosher salt; Large container to hold the chicken in your fridge; Enough water to cover; The dredge:; 4 cups flour; 1 tsp each salt and pepper; 1 tsp each onion and garlic powders; 1 tbsp paprika; 2 tsp Everglades seasoning OR season salt; Oil for frying

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

We were out back trimming the avocado trees. Hauling limbs, and cutting wood. That’s hot hard work but a labor of love. Everyone was getting hungry and thirsty so I had all the ingredients for an early supper. Brined chicken wings ready for frying. This is how I do all of my fried chicken. It pulls the blood out. Call me weird, but, I do NOT like bloody chicken. Soaking it in the salt water is the ticket to tasty, juicy, seasoned chicken all the way to the bone. And who doesn’t like really good fried chicken?

SherryRandall: The Leftover Chronicles @sherrys_chronicles

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Ingredients

4-5 lbschicken
1/2 cupkosher salt
Large container to hold the chicken in your fridge
Enough water to cover
The dredge:
4 cupsflour
1 tspeach salt and pepper
1 tspeach onion and garlic powders
1 tbsppaprika
2 tspEverglades seasoning OR season salt
Oil for frying

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Steps

1

In a large bowl or pot that fits in your fridge, fill with enough water to dissolve your salt. After salt dissolves, add chicken and fill til the chicken is covered. Cover and put in the fridge a day prior to cooking if possible, otherwise, several hours before you cook it. A day before is the best.
2

Make your dredge. Mix your flour and seasonings. I use a 9x13 pan so I can coat one batch at a time.
3

In a large cast iron skillet, on medium/high heat, heat enough oil to come up the sides a little, maybe 1/2-1 inch.
4

Roll your chicken pieces in the flour and allow to sit in the flour til you get a batch dredged. Roll each piece again before putting it in. Shake off the excess and carefully put in the hot oil. Allow the chicken to cook on one side, without flipping, for a good 10-15 minutes. You may have to adjust your heat a little during cooking. At that time, turn the pieces over and repeat. when the juices run clear, you’re good to go. I cook my chicken to death.

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Cooksnaps

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SherryRandall: The Leftover Chronicles @sherrys_chronicles

on April 14, 2019 14:17

Benton, Kentucky

I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!