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Sunday, September 21, 2014

Sunday Fried Chicken

I have always shallow fried my fried chicken until my oldest bought a deep fryer.  I told myself that I would never purchase a deep fryer for I feared all the things I could and would fry.  We have fried quite a few things but nothing is as good as fried chicken.  I have a few ways that I fry chicken...one of them is how my Italian grandmother would make fried chicken... Italian style.  Italians have a way of making any dish Italian style just by adding a few key ingredients like Parmesan or Romano cheeses and garlic.  Another way is probably the more traditional way by soaking chicken in buttermilk and breading with seasoned flour. 
Either way is yummy!!


A few simple steps....
  1. Soak chicken in buttermilk.
  2. Make flour mixture. 
  3. Coat chicken with flour mixture.
  4. Fry chicken.
I do not measure the ingredients I use for the flour mixture.  I will do my best and give approximates. Of course, It depends how much chicken you are frying, if you will need more or less. 





  • About 3lbs of chicken
  • buttermilk or 3 eggs with a splash of milk (whisked together)
  • Canola oil for frying
  • 1 cup flour
  • 1 cup Panko crumbs
  • 1/4 corn meal
  • garlic powder
  • onion powder
  • paprika
  • cayenne pepper
  • salt
  • pepper
  • parsley flakes
  1. Soak chicken in buttermilk or egg mixture
  2. Meanwhile, mix the last 10 ingredients together.  Use seasonings to taste.
  3. Fry chicken in batches.  Add 1/2 to 3/4 inch oil to a large, heavy skillet.  I use a cast iron skillet if I am not using the deep fryer.  Cover and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
  4. Keep warm in the oven set at 300 degrees.



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