Saturday, January 21, 2012
Pan Fried Chicken
This recipe is so easy even for the first-time 'chicken fryers". The process involved kept the breading on during the entire time it was cooked. I just felt like taking all the breading off and eating it all myself (but I didn't) :)
Chicken (whatever you like, I prefer the split chicken breasts with skin and bones)
10 oz. box of Kentucky Kernel Seasoned Flour (The best ever---tastes like KFC chicken and can be found at Kroger)
1 egg and water
I used a deep cast iron frying pan which works the best ( I think). But use any deep frying pan. Fill up the oil as deep as you need so that the largest chicken pieces can be more than half covered. Heat oil about 5 to 10 before you're ready to fry and keep it at around 4 or 5 on your knob on the stove.
Remove chicken from package and rinse thoroughly. Do NOT dry it, but allow it to be wet enough to allow the seasoned flour to stick.
Depending on how much chicken you're frying, put enough seasoned flour into a gallon zip lock bag. Place each piece in the bag one at a time so it can be properly covered. Shake, shake, shake.. until totally covered. Remove and place on a plate that has been covered with plastic wrap. Repeat til all chicken is covered..
Then, in a medium sized bowl, make your egg wash with the egg and 1/4 c. water and mix well until blended. Take each piece of chicken and put into the egg wash on both sides. Shake until it's not dripping and place into the bag of seasoned flour again (add more flour if you need to). Again.. shake, shake, shake til you're done.
Put them all back on that plate with plastic wrap and cover the chicken with plastic wrap and put into the refrigerator for at least 20 minutes. (This is a good time to get your oil going).
To be sure the oil is ready you should see it moving a bit and begin to smell it cooking. (don't get it too hot). Take a drop of water and put it into the oil (back up) and it will dance and pop . Now it's ready.
With tongs take each piece of chicken and carefully place them into the frying pan. Now put a lid on and let the magic begin.
Depending on the size of the chicken (obviously because wings and legs are a lot smaller than the thick fat breasts), you will watch mainly that the chicken is browning. Lift up and check it every so often. NEVER leave a pan on the stove with oil and frying, not a good idea. When it's a nice golden brown, turn it over and repeat. Keep that lid on, it not only helps keep the spattering down, it helps the inside to cook well. Repeat the process, keep checking until golden brown. I turn it over and do each side a little longer.
Remove from pan and place on a cookie sheet that has double paper towel on. Drain and put into a WARM (the lowest temp on your oven) for up to 1/2 hour. Turn off oven and let sit til you serve. No more than a 1/2 hour.
In the meanwhile, you can make your mashed potatoes, vegetables, etc. This process (mainly the refrigerator trick) kept the breading on. I didn't lose any at all.
Nice and crunchy on the outside and tender and juicy on the inside.
Watch out Colonel Sanders.