I want to fry chicken tomorrow, and I don't have a good recipe. I like either spicy Cajun-style or southern-style, so if you have a good recipe, post it. I have a deep fryer, but I'd rather fry it in a skillet, because I usually like those better.
Anyone come up with a great skillet recipe? I'm following the thread to see what is suggested. (I LOVE homemade fried chicken!)
Alton Brown's pan fried chicken recipe is what I use. <object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/Dbc1aW5C1W0&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Dbc1aW5C1W0&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object> <object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/aWtC_3zUdcg&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/aWtC_3zUdcg&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>
Marinate chicken pieces in buttermilk for 1-2 hours. Drain. Whip/scramble a couple of eggs in a bowl. Coat both sides of each chicken piece with egg mixture, then roll each piece in flour seasoned with salt, pepper and cajun spice. Add more salt, pepper, and cajun spice to both sides of each piece once you dredge them in flour. Fry on medium-high heat in oil in frying pan...5 mins per side, then 3 mins per side, then 2 mins per side. Drain on paper towel on plate. Let cool, then enjoy! I can't eat this as much as I used to be able to, but every once in a while it's goooo-ooooo-ooood!
RMTex, Had I seen your recipe before I started, I would have done it. I ended up searching the internet and doing a modified version of Bobby Flay's. I did 4 pounds of drumsticks, because they were on sale for $.59/lb at my local grocery store. I made a marinade with buttermilk, Louisiana hot sauce, salt, and pepper. I let the chicken marinade for 4 hours. I mixed up a batter of all-purpose flour, salt, black pepper, cayenne, onion powder, garlic powder and paprika, and separated it into 2 bowls. I battered the chicken from one bowl, coated it with buttermilk again, then battered it from the the other bowl. Then I added a little more salt and black pepper. I fried it for about 16 minutes in an iron skillet on medium-high with canola oil. <a href="http://www.flickr.com/photos/21699842@N05/4697883763/" title="DSCF0652 by weslinder, on Flickr"><img src="http://farm2.static.flickr.com/1286/4697883763_ebf7eb70d7.jpg" width="500" height="375" alt="DSCF0652" /></a>
It started out a little too hot. I stepped it down as I went through. The last batch was really good.
