Chicken has been staple meat in households for centuries, and then centuries before that. It’s easy to cook, tastes great and you can add chicken in almost any dish to get a bit of protein to your diet. But unlike the seemingly popular demand for the extra crispy deep fried stuff, you can add a bit of batter to your chicken drumsticks and not feel completely defeated after you’ve eaten an entire bucket, by yourself.
Fried chicken originates from the Deep American South. If you’re feeling extra authentic, whip up and bake some homemade cornbread for a delicious meal. Now if you’re up for mixing some sweet and savoury meals together, you have to try chicken and waffles. I know that sounds crazy, but some of my Arizona friends go to May’s Counter in Tucson at least once a week to scarf down this crazy food connection. May’s is primarily a fried chicken joint, but famous for their waffles too. So they’ve decided to put the two together. Yes, I did say together. Waffles are topped with two heaping pieces fried chicken, drizzled with maple syrup and finally topped off with a squirt of hot sauce. Is that sort of thing your cup of tea? I personally just couldn’t get into the trend, but I can’t even do pineapple on pizza. Sorry May’s, I’ll stick with the basic fried chicken for now.
I think anything fried is an American favourite. But having been in England for some time now, and seeing all the Kentucky Fried Chicken (KFC) stores and USA fried chicken huts throughout the United Kingdom, I feel like you Brits are enjoying our traditional American fatty foods just as much. But from what my taste buds remember, the fried chicken just isn’t the same in the UK. If you want to learn how to make the best fried chicken, follow these steps. Your taste buds will thank you.
What you’ll need:
- Vegetable Oil or Crisco
- Self-Raising Flour
- Salt and Pepper
- Cajun spices if you want them spicy
- Paper towels
- Begin by heating up some oil or Crisco in a large pot. Make sure you’re generous; the chicken should be completely submerged in the hot liquid.
- Take three separate bowls and add flour to one, breadcrumbs to the second, then cracked eggs into the third. Whisk through the eggs and add a bit of milk to make it a creamy texture.
- Wash your raw chicken in cold water to bring out the flavour, then dip the rinsed chicken into your flour. Take the now floured chicken and dip it in the egg mixture. As soon as it’s submerged and covered well with egg/milk, drag it back through the flour mixture. Take the chicken one more time through the egg mixture and now for my special secret, through the third bowl of breadcrumbs and spices for your crispy coating.
- Fry up your chicken. Be careful as your oil is going to sputter and you don’t want to burn yourself. I only do one piece of chicken as my pots are small, but if you can flip them over without touching the other piece, you can cook more than one at a time.
- Keep your heat at a medium temperature to make sure you don’t sear your chicken in the first minute. You have to cook through the middle of the chicken, so make sure to take your time when frying. Watch your crispy outside chicken colour turn golden brown and when you’re satisfied, lay your hot piece of crispy fried chicken on a paper towel to get excess grease off.
- Let cool and enjoy.