Fried chicken
We were out back trimming the avocado trees. Hauling limbs, and cutting wood. That’s hot hard work but a labor of love. Everyone was getting hungry and thirsty so I had all the ingredients for an early supper. Brined chicken wings ready for frying. This is how I do all of my fried chicken. It pulls the blood out. Call me weird, but, I do NOT like bloody chicken. Soaking it in the salt water is the ticket to tasty, juicy, seasoned chicken all the way to the bone. And who doesn’t like really good fried chicken?
Ingredients
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4-5 lbs chicken
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1/2 cup kosher salt
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Large container to hold the chicken in your fridge
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Enough water to cover
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The dredge:
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4 cups flour
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1 tsp each salt and pepper
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1 tsp each onion and garlic powders
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1 tbsp paprika
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2 tsp Everglades seasoning OR season salt
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Oil for frying
Cooking Instructions
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1
In a large bowl or pot that fits in your fridge, fill with enough water to dissolve your salt. After salt dissolves, add chicken and fill til the chicken is covered. Cover and put in the fridge a day prior to cooking if possible, otherwise, several hours before you cook it. A day before is the best.
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2
Make your dredge. Mix your flour and seasonings. I use a 9x13 pan so I can coat one batch at a time.
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3
In a large cast iron skillet, on medium/high heat, heat enough oil to come up the sides a little, maybe 1/2-1 inch.
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4
Roll your chicken pieces in the flour and allow to sit in the flour til you get a batch dredged. Roll each piece again before putting it in. Shake off the excess and carefully put in the hot oil. Allow the chicken to cook on one side, without flipping, for a good 10-15 minutes. You may have to adjust your heat a little during cooking. At that time, turn the pieces over and repeat. when the juices run clear, you’re good to go. I cook my chicken to death.
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