It is turning out to be a very blah looking weather day today. Not very normal here in SW FL where the weather is either sunny or stormy with sun following but today even getting up was hard as it was pretty gloomy even at 7 AM! Makes me think comfort food! Dinner tonight is going to be Fried Chicken!
This set of breading pans are indispensable when you are making fried chicken or anything else that need to be breaded. Breading Pans - 3 pc. Set.
Whole chicken cut up (or just pieces of your favorite parts)
1 carton of Buttermilk
Peanut or Canola Oil
5 cups of flour (I use whole wheat)
2 Tbsp garlic powder
1 Tbsp cayenne
2 Tbsp onion salt
1 tsp onion powder
1 Tbsp ground pepper
1 Tbsp garlic salt
In a pan or bowl soak the chicken in enough Buttermilk to cover for about 15 - 20 minutes (or longer if you have more time). Heat a cast iron skillet (Lodge Logic 3-Quart Pre-Seasoned Chicken Fryer) with about 1/2 to 3/4 inch peanut or canola oil. It is hot enough when you drop a small piece of food in and it bobs right to the surface your oil is hot enough to fry. Now if you have thermometer (Taylor Candy-Jelley-Deep Fry Thermometer) you can just place that in the oil and heat until the oil reaches 365 degrees.
- Mix together all of the dry ingredients and take the chicken piece from the buttermilk and place it in the flour to cover. Remove the chicken from the flour and remove any excess flour and place in another bowl or pan and allow to sit until the oil is up to the right temperature.
- Place each piece of chicken in the oil gently turn only when the chicken is a golden brown. Turn and cook the other side. You can test the chicken the old fashioned way (by cutting into it) or you can use a meat thermometer to check and ensure that it has reached 170 degrees. Allow to drain on a rack for several minutes and then serve immediately!
This recipe can be increased by doubling the ingredients to serve larger crowds.