How To Make My Amazing Original Or Extra Crispy Southern Fried Chicken
Is There Anything That Smells Up The House As Wonderfully As Chicken Frying?
Just look at these hungry teenagers... they look like they should be chanting, "Chick-EN! Chick-EN!" while pounding their fists on the table in anticipation! Well, Mom's got the cure.... my Original and Extra Crispy Southern Fried Chicken! The prep is simple... the frying is simple... nothing mystical about it. The key is to not turn your back on this dinner while it's cooking.
I can really attest to that because a few years back, I set my kitchen on fire when I was called away from heating skillets of oil by the ringing doorbell. About $25,000 and a few months later, I was eventually allowed to make fried chicken again!
Don't let's do that this time, okay? We're going to be very careful, not burn ourselves or our surroundings, and make the most delicious dinner in the world!
The Grocery List
1 frying chicken, cut up OR chicken parts of your choice.
- Prep time: 10 min
- Cook time: 35 min
- Ready in: 45 min
- Yields: 4-6
- 2 lbs. chicken breasts
- legs, thighs, whatever you want!
- 1 cup Buttermilk (or substitute 1 cup regular milk with 1 tsp vinegar added)
- 2 eggs
- 1 cup flour
- 3/4 tsp Paprika
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp garlic salt
- 1/2 tsp Salt
- 1 cup Crisco shortening
- Begin heating Crisco in large nonstick skillet over medium heat.
- Whisk Buttermilk and Eggs in medium bowl. In another large bowl or large plastic bag, combine all dry ingredients.
- Dip each chicken piece in egg mixture, allow excess to drip off. Place in flour mixture and coat before adding more pieces.
- When all pieces are coated, place one chicken piece in hot Crisco. It should sizzle when you put the chicken in. If it doesn't, allow the Crisco to heat just a bit longer. Don't turn up the heat, just wait. Otherwise you'll get your oil too hot.
- When all pieces are in skillet, cover and cook over medium heat about 10 minutes, or until bottom is nice and brown. Turn pieces, cook 10 minutes on other side. Uncover and cook another 5 minutes on each side. This is your "extra crispy" chicken.
- If you want to do a few pieces "southern fried," or like KFC's "Original," leave those pieces in the skillet. Add 1 cup of water to skillet and quickly cover. Cook for 5 minutes undisturbed. Uncover and cook 2-3 minutes, turn pieces over and cook another 2-3 minutes (be careful turning them because until they cook that last 2-3 minutes the crust tends to come off easily as it will be very soft. The uncovered cooking hardens the crust back up just a bit.) There you go!
I serve my fried chicken with corn on the cob, green beans, mashed potatoes and gravy. If it's a special dinner I'll serve my homemade yeast rolls also.
Get The Frying Pan I Love! - This is a forever investment.
There is nothing that fries chicken better than a cast-iron skillet, and this is a nice one! The innovative combo extra skillet that serves as a lid makes this not only very convenient but a real value too! I'm buying one today myself! I'd been looking for one to replace the one of my late mom's that I can't find, and this is perfection! It's even pre-seasoned, so no worries about that.
How To Make The Gravy
While chicken is cooking, mix 2 tbs. flour into 2 cups milk, whisk thoroughly to avoid lumps. After chicken is removed from pan, remove all but 1/8 cup of the grease. Add about 1/2 cup water to pan and stir thoroughly to get all the crisps up into the liquid. Increase heat to high. While stirring, add in just a little of your milk/flour mixture, stirring constantly. As you keep stirring, gradually add the rest of your milk mixture. Then keep stirring until mixture comes to a good boil. Reduce the heat and continue cooking and stirring about 1 minute. This cooking time is crucial as it is needed to cook the flour. Remove the gravy pan from the heat. Remember... gravy will thicken more as it cools. So if it looks just a little bit too thin, it's just right!
Emergency fix if your gravy is really too thin - mix 1 tbsp flour into 1/2 cup milk thoroughly and add gradually to gravy, then resume cooking.
Emergency fix if your gravy is too thick - gradually stir in milk 1/2 cup at a time until gravy is the right consistency.
The Moral Of The Gravy Story...
NEVER • STOP • STIRRING!!