Fried Chicken – Take One

In honor of the Academy Awards tonight I thought I would post the first take of this recipe.   Actually, I really debated about posting this recipe for Fried Chicken.  I have only attempted this dish 3 or 4 times total.  But there was a great sale on chicken legs last week and I went a little crazy, buying two 3 lb packs.  My girls love chicken legs and my husband loves anything fried so I thought “why not” and decided to give it a try.  I pulled out the dusty card from the back of the poultry section in my recipe box.   

So why did I debate about posting?  Well, it doesn’t taste like KFC or Smithfields BBQ (for those Carolina dwellers).  The crust was thick and crunchy but it was not quite as flavorful as I had hoped. 

So why am I posting anyway?  I served up the fried legs with sliced peaches and mac-n-cheese and watched in awe as my family devoured it, asked for seconds and devoured those too.  I made the comment that I thought maybe the chicken needed more seasoning.  My oldest daughter replied “yeah, it is missing a little something” in barely audible speech as her mouth was full of her second leg.  Plates were cleaned of seconds and compliments flowed like milk and honey.  I have 3 eaters ranging from mildly picky to very picky so I am proudly declaring this recipe a SUCCESS! 

For that reason I am sharing.  But this recipe comes with a promise from the Lunch-Lady; I will keep working on it and update as it gets better. 

Ingredients:

• 1.5 cups shortening
• 1 cup flour
• 1 cup pancake mix (Bisquick)
• 1 tsp each salt, ground black pepper, garlic powder, paprika and nutmeg
• 2-3 lbs chicken legs, thighs or breasts

Putting It All Together

1. Heat shortening in a large skillet over medium heat.
2. Combine flour, biscuit mix and seasonings in a large Tupperware bowl.
3. Place chicken pieces, two at a time, into bowl.  Put top on bowl and shake vigorously to coat chicken.
4. Place chicken in skillet and fry over medium high heat until pieces have slightly browned on both sides.
5. Remove chicken to paper towel covered plate and repeat steps 3 & 4.
6. Turn heat to medium low, cover skillet and cook for 25 minutes.
7. Remove lid and increase heat again to medium high.
8. Fry until chicken is a deep golden brown and juices run clear.

This chicken could be great served with a creamy ranch or sweet & sour sauce.  Mac-n-cheese, mashed potatoes, corn on the cob and salad are great side options for this dinner.

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