Fried chicken is one of America’s favorite meals, and it’s a staple in Kathey Jo’s Kitchen. We know that fried foods aren’t good for us, especially if you have it on a regular basis. But, one day can’t hurt, right? There’s one thing you need to do celebrate: eat some fried chicken. Make some the night before, and take it to lunch. Warm it up for dinner, and balance it out with a tossed green salad. Now for your trivia: fried chicken was a sign of wealth when it first debuted. What’s your favorite seasoning for fried chicken? Let Kathey Jo’s Kitchen know!
Classic Southern Fried Chicken
Ingredients
- 4 pounds of different chicken pieces
- 1 ½ cups milk
- 2 large eggs
- 2 ½ cups all-purpose flour
- 2 tablespoons salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons chicken based salt seasoning
- 3 cups vegetable oil
Directions
- Preheat the oven to 200 F and place a rack in a large baking pan.
- Combine milk and eggs in a bowl; whisk to blend well.
- In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, pepper, garlic powder, paprika, and chicken based salt seasoning.
- Dip a chicken piece in the milk mixture; let excess drip off into the bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.
- Heat oil in a deep, heavy skillet to 350 F.
- Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked.
- Chicken breasts will take a little less time than other pieces.
- Pierce with a fork to see if juices run clear to check for doneness, or use an instant-read thermometer. The minimum safe temperature for chicken is 165 F (74 C).
- With a slotted spoon, move to paper towels to drain; sprinkle with salt.
- Transfer the drained chicken to the prepared pan with rack. Move the chicken to the oven to keep warm while frying subsequent batches.
Crispy Honey-Glazed Fried Chicken
Ingredients
- 2 tablespoons salt
- 3 tablespoons black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 3 tablespoons paprika
- 2 tablespoons ground cumin
- 2 tablespoons dried oregano
- 2 teaspoons cayenne powder
- 8 bone-in, skin-on chicken thighs, and drumsticks
- 3 cups all-purpose flour
- 3 cups buttermilk
- oil, for frying
- honey, for serving
Directions
- In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined.
- Pour half of the spice mix into the flour, mixing until the spices are evenly distributed throughout the flour.
- Add the chicken to a bowl, and sprinkle the remaining spice blend over it. Mix until all the chicken pieces are evenly coated.
- Pour the buttermilk over the chicken, and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color.
- Marinate the chicken in the fridge for 2 to 8 hours.
- Heat oil to about 325°F (170°C) in a large cast iron skillet.
- Dredge each piece of chicken into the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it’ll burn while frying.
- Fry 3-4 chicken pieces at a time, occasionally turning the pieces over. Cook for about 10-12 minutes, until golden brown and crispy.
- Rest the chicken pieces on a wire rack to let excess oil drain off.
- Drizzle with honey, then serve.
