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My Fried Chicken

07 Mar

Fried chicken1

Fried chicken is one dish that, in most cases, will have your taste buds tingling and wanting just one more piece. Many of us use our seasoned cast iron skillets.

There’s usually an anticipation in my home. You might be wondering, “What’s the big deal, it’s just fried chicken.”  Well, the main reason is because eating fried foods may be good to the taste buds, but very unhealthy. Therefore, I generally bake or grill chicken in my home.
With that being said, I’d like to share my recipe with you. Please enjoy and use

sparingly!

Ingredients:

·        1 chicken, cut in pieces

·        2 cups low fat buttermilk

·        6 garlic cloves, (3 sliced for marinate and 3 for frying)

·        hot sauce to taste

·        about ½ skillet canola oil for frying (or your preference)

·        ½ stick butter

·        3 rosemary sprigs (1 for marinade, 2 for oil seasonings)

·       1 medium onion, sliced or chopped

·        salt and pepper to taste

·        lemon pepper (optional)

·        1-½ teaspoons smoked paprika

·        2 tablespoon garlic powder

·        2 tablespoon onion powder

Directions:

1.   Place chicken in a non-metallic bowl

2.   Pour buttermilk over chicken

3.   Add garlic slices, rosemary sprig and hot sauce

4.   Cover bowl with a lid or plastic wrap and refrigerate

5.   Allow chicken to marinate for at least an hour

6.   Once the chicken is removed from marinade, pat dry with a paper towel

7.   Allow chicken to reach room temperature

8.   Season chicken with dry seasonings

9.   In the meantime, add oil to your skillet

10.   Add rosemary and sprigs to oil for a couple of minutes to season the oil

11.   Place a cup or two of all-purpose flour in a plastic or brown bag to coat chicken

12.   Once you’ve removed the rosemary add butter and the chicken, being careful not to overcrowd

13.   Add garlic cloves

14.   Turn only once (don’t overcook)

15.   Add sliced onion (optional)

16.   Cook until chicken reaches 180 degrees F. internal temperature

Twist: *Oil seasoning adapted from Chef Marcus Samuelson, Food Network . In his video, Chef Samuelson removed the garlic cloves at the time that he removed the rosemary.

To enhance the flavor, I add sliced onions to the skillet when the chicken is almost ready. I also eat the onions with the chicken.

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