By Diane Forrest
The South is known for many fine things. Southern hospitality is the first thing that pops into my mind, the second is food. Of course each area has its own specialty, Louisiana has its Cajun food like gumbo and jambalaya, Tennessee has it's BBQ, and
in Mississippi, we have Fried Chicken, biscuits and sweet tea.
I have no claims to being a great chef. This is quite clear when my husband used to tell me he knew supper was ready with the smoke alarm sounded! Fried foods have always been a challenge to me, it never seems to turn out like it should. My first attempt at frying chicken was a total bomb. My husband wanted me to fix it like his grandma did, which was dip it in egg, then buttermilk, then flour, then fry. I did all that, but it all fell off in the pan! Next I tried making a batter, and dipping the chicken in it. Another disaster! Over the years I have learned to simplify. To make southern fried chicken here is a no fail recipe.
Get a skillet and fill it half way full with oil. I use Canola oil since that is supposed to be the best for you. Next, get a pan and fill it about a quarter ways full of flour and sprinkle with salt and pepper. Rinse off your chicken while the oil is heating up. ( I put it in between medium and high heat). Lay the chicken in the flour making sure to coat both sides. Take a pinch of flour and drop it in the oil to see if it’s hot enough. If it starts bubbling, then its hot enough. Then just place your chicken in the pan, cover and let cook for 20 mins, turn it over for another 10 to 15 minutes or until done. Take out and lay on a paper towel to drain. Serve it with some potato salad, green beans, corn on the cob and biscuits washed down with some sweet tea and you will have the perfect southern dinner.
Now I’m sure some of you folks reading this will have a problem with fried chicken. From a health point of view, boiled or grilled is better for you, but fried is better tasting. The key is eating it in moderation. I eat 2 fried chicken legs maybe once a month. Everyone needs a fix every now and then. Let today be the day you get your fried chicken fix and have a happy Fried Chicken Day!
(Note from Terry) For those of us who have had to give up fried foods in general, we are grateful for Oven Fried Chicken.
Here's a tasty recipe:
Ingredients
1/2 cup(s) buttermilk
1 tablespoon(s) Dijon mustard
2 clove(s) garlic, minced
1 teaspoon(s) hot sauce, such as Tabasco
2 3/4 pound(s) chicken legs, skin removed, fat trimmed
1/2 cup(s) whole-wheat flour
2 tablespoon(s) sesame seeds
1 1/2 teaspoon(s) paprika
1 teaspoon(s) dried thyme leaves
1 teaspoon(s) baking powder
1/8 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
Olive oil cooking spray
Directions:
Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes
What is your favorite recipe for fried chicken?
