Sunday, July 18, 2010

Kinda Not as Bad for you Fried Chicken



I get so frustrated grocery shopping. I don't make fried chicken often for the obvious reasons but for holidays or special occasions I think it should be done the good old fashioned way. I looked high and low for the package of frying chicken. You know the one I'm talking about. It was no where to be found. I thought about chopping up a whole chicken but I'm not that confident doing it. We finally decide on the only chicken available which is boneless breasts. I would have been happy with thighs (it had the skin) or drumsticks but The Fireman was not so thrilled.


Skinless Boneless Fried Chicken
Boneless Skinless Chicken Breasts
Fireman's Seasoning
Lawry's Seasoned Salt
2 cups Buttermilk
3 cups flour
oil for frying




Since I do not want dry chicken I am seasoning with Fireman's Seasoning and soaking overnight in buttermilk.

Then dust with flour. I'm using 3 cups of flour mixed with 4 (yes 4) TB of Lawry's seasoned salt.

A cast iron pan is the best but I haven't replaced the one we had (long story-bad ending for an old pan) so a deep skillet will have to do.

This is where I pull the typical mom routine. Do as your told and not as I do. I don't use a thermometer to heat the oil. Please!! Go get one and know your oil temperature. If you are a rebel like me, I heat the oil on high til hot and then turn to med high for the duration. Again go buy a thermometer.

I can only fry two at a time. A cooling rack placed in a cookie sheet and tongs will be my tools (weapons) of choice. Use tongs to flip the chicken once one side is brown. Don't rush and flip but the one time. These shouldn't take as long as a breast with the none in. Place completely cooked chicken on the rack and place in a 300 degree oven while you cook the rest.

My grandmother would use more than one pan and place onto brown paper sacks. Use the cooling rack. Sorry Gram! But to think of it, we would eat it cold. So paper bags would work. I like the added insurance that the meat is fully cooked since it is in the oven.

Brown bags must have been the tool of the century or at least my grandmothers kitchen because she also used them to dust the chicken with flour. I use old cake pans.

Family Friendly Note This is a labor of love. Plan this for special occasions or a holiday. It is a little time consuming. Making it with skinless breasts are a little more figure friendly if that.

1 comments:

Miller Moments said...

Mmmm, looks really good. I like the idea of buttermilk....

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