Fried chicken

I've had many requests from friends and family for my fried chicken recipe.  On the rare occasions that we had left-overs, Smokin would bring some to work to share with his friends.  The guys would practically fight each other for some.

The key to my fried chicken is bacon fat!! You don’t need a whole lot but you need enough to flavor the frying oil.  So as much as it may stink you’re going to have to cook up bacon to save the fat. (life’s tough all over ;) If you need help eating the bacon I can come on over) 

Also, I use boneless skinless chicken breasts that I’ve cut into strips because I don’t like the dark meat. However, If you do like the dark meat then I suggest boneless chicken thighs (with or without the skin).   However, this is so good you'll never miss the skin. 

• Soak your chicken (about 3 pounds) for about 1-2 hours in buttermilk.  You can skip this part but it makes the chicken so tender and juicy. So just go for it!
• Time to set up your batter stations (Get it? Not battle but batter... OK sorry, that was corny lol) —Anyway, first station is flour: I recommend KY Kernels seasoned flour.  If thats not available then just take about 4 cups of all purpose flour and add 1 T each of garlic powder, onion powder, pepper, Lawry's seasoning salt. Mix well with a whisk or fork — Second station beat 4-6 eggs with just a splash of buttermilk. — 3rd station is some more of that amazing flour mixture!
• Preheat skillet to about 325 with oil and bacon fat.  I use an electric skillet with 1/4-1/3c vegetable oil and 2-3 T of Bacon fat. You will know the oil is ready when you sprinkle a bit of flour in the oil and it sizzles!
• Now its time for the magic to begin. Gently shake off the excess buttermilk from the chicken—dredge it in the first flour station. shake off excess — dip in egg — then second flour station. Place in oil and listen to that sizzle of yummy goodness!  *side note: After each batch of chicken check to make sure the oil is still at a good amount. If you need to add some more bacon fat or vegetable oil. I’d say about a tablespoon at a time.  

• After the chicken has cooked through, and all sides are golden brown, place the cooked chicken on a paper towel covered cookie sheet or plate.  While still hot sprinkle just a bit more Lawry's seasoning salt on the cooked chicken.
• After the chicken has drained, transfer it to a baking pan lined with paper towel and cover with tin foil to keep it warm.
• Repeat the cooking steps until all the chicken is cooked. 

I cook a lot of chicken! This recipe can be doubled. Or you can triple it like I do.  The chicken makes for great leftovers cold or warmed up. This is a family favorite.

If you want to kick this up to an outrageously decadent meal, you can add my home-made sausage gravy to the chicken.   Sausage Gravy recipe will be posted soon.


Make today a great day!!

Lar

***I was inspired by my friend Debbie Brown. She introduced me to the KY Kernel flour. Great tip!***