Fried Chicken

There are two types of fried chicken we make in our family. Growing up we would make a breaded fried chicken and we have added a more traditional style buttermilk fried chicken in recent years.

Breaded Fried Chicken:

• 6 eggs
• 3 cups flour
• 2 cup milk
• 1/2 tsp. baking soda
• season with salt and pepper
• 1- 2.5 lb bag of chicken thigh strips

Start by mixing all these ingredients (except chicken) together in a large bowl.

Get a large pan on the stove with at lease 2.5-2 inched of oil heating over medium. 

Dredge the chicken in the mixture and drop into the hot oil. Cook till medium brown on each side and then place on a paper towel to dry. Make sure that the chicken is cooked all the way through. If it isn't yet, turn down the heat a little bit. 

If you have any batter left over you can cook the batter plain and make what we refer to as crunchies. They are a nice fluffy bread like snack that is great with a bit of salt. 

Optional: for a more exotic version, add some curry powder to the batter.

Buttermilk fried chicken. 

Start by soaking the chicken in buttermilk for a few hours in the fridge before cooking. 

Season some flour with season salt and onion powder and put it on a plate or shallow bowl. 

Beat about 4 eggs  in a large bowl. 

Take the chicken pieces from the buttermilk and put it in the flour then move it into the egg and back to the flour. Coat evenly and fry like the above recipe. Repeat with the rest of the chicken pieces. 

If you use larger pieces or bone in pieces of chicken it will take longer to cook so you will have to be more careful about oil temperatures. Using chicken breast meat also tend to result in drier meat. I suggest the chicken thigh strips to avoid these problems.