My First Fried Chicken
(besides the quick stir fry kind...I mean the real kind...the whole vat of oil deep fry!)
I'm no domestic diva. I don't cook from a recipe much. At our house we appreciate creative license (read, throw whatever is available in the pan) and routine (read, usually the same meals on a regular basis b/c that is what is available.) My mom and Grandmother, the two best cooks I know, don't use recipes much so this should work for me too, right? I bought some chicken legs on sale and it never occured to me that I wouldn't know what to do with them (we are usually a breast and thigh family:). So when I thawed these out I was in a bit of a conundrum.
So what to do? Where to go for answers? The Internet, duh. (the Bible being the best resource for almost all questions of course, but a little vague on the chicken fry.) I found this great recipe that included hot sauce which I had just bought a bottle of. (which is of course different from salsa, though I'm sure I was in my twenties before I knew that.)
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 4
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 4
Ingredients:
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil for frying
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil for frying
Directions:
1.To Marinate: Remove skin from chicken (hardest part of the whole recipe) and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
2.In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
3.Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
1.To Marinate: Remove skin from chicken (hardest part of the whole recipe) and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
2.In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
3.Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Reviews?...positive. Chicken?...eaten. Fingers?...licked. Encore?...definitely!
Thank you Lord for yummy fried chicken! (does this cancel out my prayer for better health and weight loss?)
For my mom, who says "great post...where is the picture of Hayden?"
for all of you who receive email alerts for new posts...I AM SO SORRY about the number of alerts you received for this post. I couldn't seem to get it to post correctly. User error I'm sure :)
ReplyDelete