Fried Chicken

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Several years ago my sister was sharing a recipe with me & she said, ‘then you fry it, just like when you make fried chicken’. At that moment, I realized that I didn’t know how to make fried chicken.

Fast forward about nine years. Two months ago my daughter asked me if she’d ever had fried chicken. Sure I replied, at KFC. She asked why I’d never made it for her. Good question I thought. My answer was simple – I’d tried it a few times, a few different ways & never like how it turned out…as such, I never make it.

At that moment, I decided to go on a fried chicken recipe quest.

I spent two full days (it seemed like at least) watching youtube video tutorials & visiting several different websites trying to figure out which recipe was really the best. Then, I set out trying some of the different recipes, & I think I’ve finally perfected one that my family likes. My daughter ate two whole pieces of this the other night as she closed her eyes in bliss, informing us that THIS is her comfort food.

As I sifted through all of the recipes, I think I liked Alton Brown’s the best. However, I don’t always have buttermilk on hand & 24 hrs. to plan ahead. The rest of his recipe was super simple – which I adapted & really works for us.

The first time I made this, I bought the whole fryer & tried to figure out how to cut it up (I know – who doesn’t know how to properly cut up a chicken?…ME!) It was interesting to say the least & I honestly didn’t think it was worth the time & the effort (& I hope my mother doesn’t read this because she’d be appalled!)

The second time I made this, I purchased thigh fillets – deboned & skinned from the grocery store on sale. I let them rest in milk for maybe 10 minutes. They only took about 20 minutes to cook, which was GREAT!

The picture shown above was made with frozen (de-boned & skinned) thigh fillets. I microwaved them for a couple of minutes to help the defrosting process, then soaked them in milk. Some of the milk froze onto them, but they seem to turn fantastic nonetheless!

Here’s our family’s favorite recipe for Simple Fried Chicken

8 boneless & skinless thigh fillets (we like the thighs because they are more flavorful & less dry)
1 c. flour
2 t. seasoning salt
1 1/2 t. garlic powder
1/4 t. crushed basil
1/4 t. crushed oregano
1 1/2 t. paprika
black pepper
2 c. milk

Place chicken in milk & allow to soak for 10-30 minutes.

Combine all other ingredients in a ziplock bag & shake to incorporate.
Place chicken pieces one at a time in bag & gently toss to coat.

Melt 1/3 c. shortening in cast iron pan (cast iron allows for better heat distribution & better cooking), & heat oil to medium high heat. Place flour & spice coated chicken pieces in pan.

Slide digital thermometer probe into the middle of one of the pieces & cover pan with a splatter screen (I highly recommend a silicone splatter screen. I recently purchased one & I AM IN LOVE WITH IT!) Once chicken has reached an internal temperature of 160*, using tongs, carefully turn chicken pieces over & replace splatter screen. Once chicken has reached an internal temperature of 170*, turn off heat & remove from pan onto serving dish. Cover with foil & allow to rest for approximately 10 minutes.

Make sure to only turn chicken ONE time. Also, regulate heat. If it gets too hot, the oil will begin to smoke & the chicken will burn so watch carefully & adjust as needed.

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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