Monday, January 2, 2012

Tempt my tummy tuesday

So many yummy things to eat.... going with the Tacoma post so here is some Southern fried Chicken. 


  • 1 (3 pound) whole chicken, cut into pieces
  • 1 cup all-purpose flour
  • salt to taste
  • ground black pepper to taste
  • 1 teaspoon paprika
  • 1 quart vegetable oil for frying


  1. Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  2. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.                 

  • If you want to make fried chicken, you can get good results using a fryer, broiler, capon, young chicken, and roaster or game hen.
  • Soaking the chicken overnight in brine or buttermilk makes the meat more tender and juicy.
  • Slice whole chicken breasts in half for more even cooking. They also cook faster like this.
  • Adding celery sticks to the frying oil enhances the color and flavor of the fried chicken.
  • Dry any wet utensils before they touch the hot cooking oil to avoid the hot fat spattering.
  • Use tongs instead of a fork to turn the chicken. A fork might pierce the skin and the chicken will lose juices.
  • If you like your chicken fried, try peanut oil. It gives the chicken a great flavor.
  • Drain fried chicken on a brown paper bag or metal rack. Draining it on paper towels might make it lose crispiness. In addition, covering it will make it lose all crispiness.
The above tips should help to ensure your fried chicken recipes are delicious. If you are using a whole chicken and you have some left over, you can put them in a pot with carrots, parsley, and water to cover. Simmer until the liquid reduces by half, strain and refrigerate. When the mixture is cold, skim off the fat and use it in soups and sauces. You can also freeze it.

No comments: