Classic Fried Chicken

Well.   It seems that the first meal that I made after coming home from a whirlwind of restaurants may not be the healthiest thing I could eat.  However, I did make it from scratch and that counts for something, right?

This particular fried chicken recipe is actually pretty simple.  It is from the July/August Everyday Food Magazine.  I couldn’t actually find the recipe anywhere online, and I don’t like to just re-write recipes word for word,  but I didn’t want to leave you all hanging without a recipe attached to the review.  Here is what I did. I took photos of the recipe, so if you want it, just make the photos bigger and go from there.   Or,  you could go out and buy the magazine.

Fried Chicken

Fried Chicken

This recipe was not really difficult, but it did involve many steps and a fair amount of waiting time.  We are not ones to plan dinner a day ahead, so we went for the minimum marinating time and left it in the refrigerator for about 3 hours. One thing that we should have done  – but didn’t realize it until it was already marinating – was cut the chicken into small pieces.  The recipe suggests that you use a whole chicken (bone-in) but we happened to already have chicken breasts that needed to be used, so we used those instead.

After it marinates, you heat the oil in a cast iron pan, bread the chicken one more time, and then fry it in the 350 degree oil.

A tip that I learned from Everyday Food: If you don’t have a thermometer, there is another way to test if the oil is heated to the correct temperature.  Apparently, you can test it by putting a small cube of bread in it.  It is the correct temperature when the cube browns in less than a minute.  We used this technique and it seemed to work!

After frying for 16-20 minutes you take it out and drain the grease off for a few minutes before you eat it.

Fried Chicken

You can see in the photo that the chicken is obviously greasy.  Of course it is, it was fried in oil.  Honestly though, it wasn’t super disgustingly greasy.  The outside was crunchy and a bit greasy but the chicken was actually really moist and perfectly cooked.  I was pretty happy with how my first home made fried chicken experience went.  Minimal oil spatter, fully cooked chicken, crispy fried crust.

Ease: B-, honestly this took a bit of work.  Not all of it was difficult, but it definitely needed attention.
Taste: A-, aside from the greasyness which is expected in fried chicken, this was good!

Would I make it again? Yeah I think so. Next time we will cut the chicken up into smaller pieces so they are more like chicken strips!

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After practically all restaurant reviews for the past month, it is very refreshing and fun to write about something I actually made! I did go to Chicago last weekend so there will be a few more reviews to come, but after that hopefully there will be more recipes than restaurants going on over here! Also, this weekend is my 1 year blogging anniversary! Be sure to check back for a fun giveaway  🙂

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