» Fried Chicken – Chicken of the Week

Fried Chicken – Chicken of the Week

Lately I have been having chicken issues. Now that I know what real chicken tastes like, I cannot eat non-real chicken.

It’s tasteless, mushy and blah.

But OUR chicken, on the other hand, is meaty and flavorful and delicious. I just wish I could make it taste like KFC. This recipe was a “copy cat” recipe that is very good, but the seasoning just wasn’t right.

Put it this way…if you’re not expecting KFC, this is GREAT chicken. If you are, you’ll be disappointed. Keep in mind that I’m feeding 7 at the dinner table, and we all love fried chicken. So this recipe makes a ton.

Copy Cat KFC Chicken

1 day to 1 hour ahead: Cut up 2 chickens into 8 pieces per bird: 2 wings, 2 drumsticks, 2 thighs, 2 breasts (actually, I cut each breast in half making a total of 10 pieces per bird)

Place in a bowl and cover with buttermilk. Cover with plastic wrap and let sit anywhere from 1 day to 1 hour until you’re ready to cook.

Mix together and, if you have one, run it through a coffee grinder or spice grinder:

2 tsp. paprika
4 tsp. garlic powder
4 tsp. onion powder
2 tsp. oregano
2 tsp. rubbed sage
1 tsp. rosemary
1 tsp. thyme
4 tsp. salt
2 tsp. pepper

Add above spice mixture to 3 cups flour. Mix together thoroughly.

Dredge chicken in flour mixture and lay on wire racks over cookie sheet. Let sit while you heat oil that is about 2″ deep in a wide, heavy pan with tall sides. Heat oil to 375 degrees. Heat the oven to 180 degrees and line a couple of pans with paper towels.

By this time, the flour and buttermilk on the chicken will have melded together and the chicken will be covered in a gooey paste like this:

Re-dip the chicken in seasoned flour and gently place each piece in the hot oil. DO NOT CROWD THE PAN!

I can’t tell you how long the chicken will take to cook, because it depends on the size, temperature, etc. of the pieces. Using a meat thermometer, take the temperature of every piece of meat. You’re looking for an internal temperature of about 160 – 170 degrees.

As each piece comes out of the frying pan, put it on the paper towel lined pan and keep warm in the oven.

Enjoy!

Recipes | greengrassliving | February 1, 2010 11:28 pm

1 Comment

By Gena @ Girl Gone Domestic, February 20, 2010 @ 11:06 am

I just love making fried chicken with your chickens. And have been frying it in grass fed lard…oh man, so good, I could never go back to sick, non real chicken again! Thank you!