I love Fried Chicken and only make it a couple of times a year. Who doesn’t love crunchy, hot, tasty chicken. Good Fried Chicken is all about the the skin. We’re celebrating in honor of Dr. Martin Luther King, Jr.’s national holiday today. How do we honor a man who dedicated his life to the equality of all? I honor Dr. Martin Luther King by having a dream. “I have a dream” I wake up every day and focus on taking baby steps towards my dream. No matter how small or large our dreams are, we have to continue the fight to make it happen. Yes, sometimes we get knocked down or thrown off track but what we learned from Dr. Martin Luther King is to never, ever give up. Keep your goals and desires in focus and be thankful to be able to wake up and take one more step toward your ultimate destination.
Happy MLK day!
Fried Chicken
8
servingsIngredients
1 quart buttermilk or half in half
1/2 cup essence recipe follows
2 tablespoons salt
2 tablespoons sugar
1 head garlic cloves peeled and crushed
2 3 1/2 to 4-pound chickens cut up or chicken parts
4 cups all-purpose flour
Peanut oil or Olive oil for frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Directions
- Combine the buttermilk, 1/4 cup Essence, salt, sugar, and garlic in a large bowl. Stir to blend. Immerse the chicken in the mixture and refrigerate for at least 4 hours and up to 24 hours. Combine the flour and the remaining 1/4 cup Essence in a large doubled brown paper bag or plastic freezer bag and shake to blend. Drop the chicken, a few pieces at a time, into the flour mixture and shake thoroughly to completely coat. Remove the chicken and shake off the excess flour. Repeat the coating process with the remaining chicken pieces. Place the coated chicken on a large wire rack set and let rest until ready to fry, at least 20 minutes.
- Heat 4 inches of oil to 300 degrees F over medium-high heat in a medium deep fryer or heavy pot. Fry the chicken in batches, until golden brown, about 10 minutes. Turn and fry until golden brown on the second side, 8 to 10 minutes longer. Remove the chicken and drain on paper towels. (Note: An even oil temperature is the key to success; a clip-on thermometer should be kept in the pot at all times. The temperature should remain between 280 degrees F and 300 degrees F at all times.) Allow the chicken to rest at least 5 minutes before serving.
