There is nothing that I can think of that is quite like fried chicken. Just saying those two words can make most people begin to salivate and can also conjure memories of times gone by or a special memory. This is called a dry batter, one of those recipes that is just too good to be true, simple and oh so good. I know everyone has their own preference for how to do fried chicken, but believe me when I tell you, this is a winner – in this recipe the chicken is the star.
- 1 chicken
- 4 cups all-purpose flour
- 1/2 cup salt
- 1/4 cup black pepper
- 1 tbsp garlic powder
- 1 tbsp cayenne
- Mix flour with seasoning thoroughly. Now, my grandmother and aunts and mother would cut out backs and wish bones. I am ashamed to admit that I never learned how to do that, if you do not feel comfortable cutting up your own chicken, just buy it already cut for frying. If you do want to cut up your chicken, just cut it into the eight pieces - 2 wings, 2 breast, and 2 thighs and two legs.
- Take the rest of the carcass along with the neck bone and innards and place in a sauce pan and cover completely with water; add 1 clove garlic, 1 teaspoon salt, 1 teaspoon thyme and 1 teaspoon pepper along with a quartered onion, ½ carrot and ½ stalk of celery. Bring to a boil then reduce heat and simmer for about an hour, add more water as needed. Strain and you have chicken stock. Give the heart and liver to your dogs.
- If you have a home fryer that is great just make sure you use enough oil to cover chicken and deep fry only a few pieces at a time. If you are frying in a skillet, place enough oil to go about half way up the sides. Wash chicken under cold water then dredge in seasoned flour making sure to coat completely. Shake off excess and carefully place in skillet. Don’t over crowd your pan. Fry chicken until internal temperature reaches 165 degrees. It is always best to fry chicken at about 325 degrees.
- Remove chicken from pan and place on paper towels or towels to drain.