Fried Chicken

What better comfort food than fried chicken. This is another fried food that I have experimented with over the years and finally found the perfect method. The chicken is flavorful and juicy, even the breast.

You will need:
Whole chicken, cut
Flour
corn starch
Frying Mix (recipe here)
2 cups buttermilk
2 eggs
Gallon ziploc bag
Oil for frying
Pepper

Fold the top of a zippered bag over and set in a mixing bowl for support.

Pour in the buttermilk.

Add the eggs.

Add 1/4 cup of the frying mix. I also added a couple teaspoons more of black pepper.

Mix everything well. You can seal the bag and squish it or just use a whisk.
Add the pieces of chicken and put in the refrigerator for 4-6 hours.

An hour before dinner mix up 1 1/2 cups flour, 1/4 cup frying mix and 1/2 cup corn starch in bowl large enough to dredge biggest piece of chicken. (Again, I added a lot more pepper.) Mix well.

On one side of the flour mixture place your bag of chicken. (For me, it's on the left.) On the other side place a baking sheet with a cooling rack over it. Dip the wet chicken in the flour mixture. Dredge and turn to fully coat each piece. Place on rack to rest 5-10 minutes.

I prefer to fry chicken in a cast iron skillet but mine is only a 10" and won't hold an entire chicken. (I don't have to patience to do half a time.) Tonight though, I fried a couple pieces in the skillet so I could make Mikey pan gravy. Heat the oil to 350F. (medium high) Place chicken in skin side down.

Fry just until starting to brown and turn the chicken over. Use a tong to turn the chicken. If you pierce the meat with a fork to turn the juices will run out and you will get dry chicken.

(steamed up my camera taking this shot)

Reduce heat to 300F (medium) and continue cooking for 20 minutes. Turn chicken again and cook for 20 more minutes. Watch closely at this point and adjust the heat if necessary so the chicken doesn't burn. 40 minutes is a minimum cooking time. If you have large pieces of chicken add 10-15 minutes.

(this was a very large bird)

Remove chicken to a platter and let rest five minutes before serving.