I finally did it. I made fried chicken for me and the boys.
They had never had fried chicken! EVER!!!
It’s so interesting how the things I’ve grown up with differ from what they ate here in Argentina. I must admit, I won.
I don’t prepare much meat at home. If I’m cooking for myself and friends, you can guarantee it’s vegetarian or fish related 90% of the time.
Things are getting busy being December so we decided to fire up the cast-iron and behave badly with fried chicken and papas rusticas. Gave ourselves a nice fatty evening. I made my own honey mustard for the first time and set it alongside the best damn smokey BBQ sauce (compliments of cousin John!) and a Sriracha mayonaise. The boys cracked open a couple bottles of their homemade IPA and we ate ourselves into a crispy fried trance.
Honey Mustard Sauce ::
- 2 TBS Creole mustard
- 1.5 TBS honey
- 1 tsp mayo
- garlic powder
- salt & pepper
Combine ingredients and whisk together. Taste and adjust. Mine at first was too sweet for my liking so I added more mustard, lemon and garlic. Do what you need to do to get the right balance and place it in the fridge covered.
Southern Fried Chicken ::
- 3 chicken breasts, skinned and de-boned
- Old Bay Seasoning
- 1.5 cup flour
- 1 cup milk (regular or buttermilk)
- 1 egg
- sunflower oil, or other frying oil
- salt & pepper
Cut chicken breasts into 2-3 inch pieces and season well with salt & pepper. If the legs are still intact, carefully remove them without cutting the bone.
Pour about an inch of oil into your cast iron and place over high heat. Allow to heat til 375- 400°F. If the oil isn’t hot enough when you put the chicken in it will absorb the oil and become soggy, a major no no. Get a kitchen thermometer if you don’t have one. They’re very handy and help in not over/under cooking meats.
Set up your breading station. Place the flour and a couple TBS of Old Bay on a wide plate and mix. In a separate bowl lightly beat the egg and add the milk. Whisk whisk.
Once the oil is ready carefully add your chicken, not overcrowding the pan. If the chicken is too close to each other it wont crisp up and the result will be quite depressing. You don’t want to steam the chicken, you want to fry it!!
Line newspaper or paper towels on a plate (or use a cooling rack with paper underneath) and using tongs transfer the chicken once it’s done cooking. You’ll want to make the first turn once the edges of the chicken start to get golden brown. You should only flip the chicken once. Don’t fuss with it. Let it do its thing.
Once the chicken is finished add a light sprinkle of salt, fresh cracked pepper and a big squeeze of fresh lemon juice. Serve immediately with honey mustard.
Any of y’all have any tips on frying chicken?! Do tell!!