Pantry: Ultimate Fried Chicken

My Boys LOVE fried chicken. I try not to make it often, but we have LAX SPLASH this weekend and I am sure these calories will be worked off within the first game…for those not familiar with lacrosse, Lax Splash is a LONG weekend tournament all over Maryland…It’s a BLAST! Maybe I can sub in and work off my calories too…humm.

Fried Chicken is also my favorite thing to bring to a cookout. Fill a basket with a checkered towel and toss in your chicken…People don’t expect it and it is always a hit! Enjoy….xoxo, Jenny

A couple of notes:

  1. Use a cast iron skillet-there is a reason they have been around for so long. They control heat like no other pan and continue to be the best way to knock sense into husbands around the world.
  2. Soak the chicken overnight in marinade mixture (you will see below in recipe) It calls for a lot of salt. Think of it like a brine. It will really keep the chicken moist.
  3. Double Fry. Fry once. Rest for an hour. Fry again.
  4. After you bread your chicken-pop in in fridge for about 30 mins. before frying. This will insure a crispier chicken.

Recipe: The Ultimate Fried Chicken

For Marinade:

Chicken thigh cutlets

Chicken breast tenderloin strips (You can use skin and bone in breast, but my boys like tenders)

carton of buttermilk

Hot sauce ( as much as you like)

4 TBSP of Kosher Salt

1 TBSP of black pepper

1 TBSP of garlic powder

For Fry:

3 inches of Peanut Oil in a cast iron skillet

3 eggs

1 TBSP of garlic powder

1 TBSP of paprika

1/2 cup of water

2 Cups of Flour (season with 1 TSP of garlic powder, paprika, salt, pepper)

2 Cups of Panko bread crumbs (season with 1 TSP of garlic powder, paprika, salt and pepper)

Ok…Let’s get Started.

First, Marinate your chicken in the marinade mix above. Remove after 2 hours min…overnight preferred. Pat dry.

In a shallow baking dish, whisk your flour mix. Set Aside

In another shallow backing dish, whisk your panko mix. Set Aside

In a bowl, whisk your eggs, water, garlic powder, salt pepper mix. Set Aside

Now…it’s assembly line time. Take your dry chicken and dredge into egg wash. Then dredge into flour mixture. Then back into the egg wash. Then dredge into the panko. Shake of access flour and panko.

Now that the chicken is coated, put it in fridge for about 30 mins. Heat oil in pan to 350…high for about 5 mins, then reduce to medium. Use a candy thermometor to regulate the heat of the oil

Into the fry pan we go…Fry for about 6 min. each side. Set onto a wire rack to cool. After frying all pieces, rest for about an hour. Then heat up the oil again and Fry again for a min on each side.

Enjoy…xoxo, Jenny

Looking for the perfect cast iron skillet? This is the one I use…I love it! It is the perfect size for fried chicken and burgers…It is huge. Awesome.