My husband is a true southerner. His roots down here go probably about 3 or 4 generations back. I can’t even count the number of times he has told me how much he loves fried chicken, and I still hadn’t made it for him. To be honest, I was a little nervous about it. He grew up with his family making it all the time. I didn’t grow up with fried chicken (have I mentioned that before?) so it’s not really in my blood. And I have read so many articles and watched so many shows about how particular cooks are about their fried chicken that I just figured I’d leave it to the pros.
Strangely enough, though, 2016 brought with it a want to make good fried chicken. Or at least start learning how to fry it up well.
Who better to ask than someone raised in Alabama who learned how to cook fried chicken from Aunt Melva and cooks it as a staple dish: my father-in-law, Jerome.
It is delicious. I even made it without messing it up, or leaving any parts uncooked or cooking it too dry!!!
AmiBeth said she was looking for it, too, so I give you:
Jerome and Aunt Melva’s Southern Fried Chicken
2 lb or so chicken breast meat, cut into about 2″x 1″ pieces/or 6 drumsticks
Paprika, salt, pepper and garlic powder
1-2 cups Kentucky Colonel seasoned flour
1-2 cups milk
3-5 cups vegetable oil
Put the chicken pieces in a gallon ziplock bag with paprika and a touch of garlic powder. Coat chicken with spices. If you want you can let it sit over night in the fridge.
Pour oil into skillet, and heat on medium/high until you can feel the oil’s high heat if you hold your hand about 3 inches above it.
Gently mix about a cup and a half of the Kentucky Colonel seasoned flour (He swears by this particular brand of flour for good fried chicken.) with a bit of salt (and pepper?). Jerome sprinkles it right out onto a piece of parchment paper on the counter. In a slightly shallow fairly wide bowl, mix 1 egg and about a cup of milk. Salt and pepper it.
Dip the chicken into the egg and milk mixture, then into the flour.
Put a piece of coated chicken in the hot oil, to test if it is hot enough. If it is hot enough, the edges of the chicken with bubble, but not spatter.
Add the rest of the chicken. Let it cook for about 3-4 minutes before turning, and cooking 3-4 minutes on the other side.
When it is done, take it out and put it on a paper towel to catch the excess grease.
They were delicious – perfectly spicy and crunchy!
He told me that if I were to make the chicken bone-in, that it would be about 5 minutes per side, so I tried it for Jacob a few days later.
He hated it.
So, there you have it. Fried chicken from the heart of a true southerner.
I’ll try to make the next post about something a little more healthy, but really, this is so healthy for your soul on those days that you just need to feel your family. To feel like you’re loved. Even if you’re from the west like me, fried chicken always makes you feel like you’re loved. 🙂