Fried Chicken

Everything is better when it's homemade.  And, my fried chicken is a classic.  This is a two day recipe, but it's pretty low maintenance, and not a lot of dishes.  It makes enough to feed a hungry family, and it's a crowd pleaser.  I recommend using chicken tenders or drumsticks for this recipe.  I think the drumsticks make for better flavor, but the tenders are easier to eat.  If you only have chicken breasts, cut them into small strips.  Thighs should be fine too, but I've never used thighs for this recipe.  I adapted this recipe from my mom, and her website is Inthekitchenwithpolly.com.  She also has a recipe for pickle fried chicken that is delicious too.

Cold fried chicken is my favorite thing to eat at the beach.  I don't know why that is.  Just something about the waves, the sand, the smell of sunscreen, my happy children, and a leftover chicken drumstick makes my heart dance.  So, when the summer comes along, make a large batch of fried chicken, feed the family, then pack a picnic for a beach day.  My other favorite beach dishes are bagels with cream cheese, pesto pasta, watermelon salad and brownies.  OMG, that sounds amazing!

Fried Chicken

Buttermilk marinade
2 cups buttermilk
1/4 cup dijon mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 Tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
4-5 chicken breasts cut into strips, or 10-12 chicken tenders, or 10-12 drumsticks

Whisk all ingredients except into a large ziplock bag until well combined.  Add prepared chicken, and let marinade in refrigerator 1-2 days.

Coating
3 cups all purpose flour
1 Tablespoon baking powder
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon salt
2 tsp. dried mustard powder
1 tsp. cayenne pepper
1 tsp. black pepper

Combine all ingredients in a large bowl.  Add marinated chicken to flour mixture, make sure chicken is coated in flour mixture.  DO NOT SHAKE OFF EXCESS MARINADE OR EXCESS FLOUR MIXTURE.  This part may be ugly and messy, but it's necessary for a tasty, crispy piece of chicken.  Place coated chicken pieces on a rimmed baking sheet, and let sit for at least 1 hour, and up to 2 hours.

To fry chicken, fill a 10-11 inch wide heavy sauce pan with with 1 1/2-2 inches of vegetable oil.  Then preheat oven to 350 degrees.  Place a clean baking sheet in the oven.  Bring oil in saucepan to 350 degrees as well.  You can use a candy thermometer to test the oil temp, or you can test it the old fashioned way.  Set the heat to medium high, let the oil heat for about 10 minutes.  Using long tongs, take a piece of chicken and dip the end into the hot oil.  If the oil starts to make gentle, foamy bubbles around the chicken end, then the oil is ready.  If the oil makes no bubbles at all then it's not ready, if the oil makes searing sounds, emits smoke, or if the chicken turns immediately brown then it's too hot.  If the oil is too hot, carefully remove pan from heat for a minute, reduce the heat, then reheat the pot and re-test the oil.  This is when experience comes in handy, the chicken should turn yellow-golden when cooking, not dark brown or black.  If the oil is too hot then only the outside of the chicken will cook, which will leave the inside of the chicken raw.   And nobody wants raw chicken.

Cook the chicken in the hot oil about 5-7 minutes per batch.  Make sure to flip the chicken over about half way through cooking to ensure even cooking.  Once chicken is golden brown and smelling amazing, remove from oil and place onto cookie sheet in the hot oven.  If the chicken is not cooked from the frying, the oven will finish the cooking process.  The flour coating on the chicken will keep the chicken moist while it's in the oven.  When all the chicken is fried and thoroughly cooked sprinkle with salt and serve immediately.

To make ahead:  When the chicken is cooked, let cool to room temperature.  Place cooked and cooled chicken into tupperware containers, or freezer safe ziplock bags.  Freeze until ready to use, they keep for about a month in the freezer.  To re-heat, heat oven to 350 degrees. Place chicken onto unrimmed baking sheet. Bake for 30 minutes, or until the chicken is hot all the way through.  Serve immediately.

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