I decided that I really needed to think about what I want to eat before I start my health kick. I have this overwhelming desire to eat all things unhealthy. It keeps me up at night. Not that I think I will be one of those people who will never eat normal food again. That’s just not the way I roll. I will be doing the “eat anything in moderation” kind of deal. Yet somehow my brain is responding by giving me cravings for all things fattening and bad for me. So what’s a girl to eat before she kicks off a healthy lifestyle….why fried chicken of course. Cooked in oil the old fashioned way. Oh so bad for you fried chicken. To be fair I have not made this is years and years. I used to get it requested for parties, showers, stag parties and the like. I had it down to a science. Too much time not making it has affected my dredging skills I think. The batter did not stick as well as it used to. I have this desire to blame Paula Dean for this. I used to do a quick dredge. But I tried the soaking the chicken in buttermilk idea as she recommends. While I am not sure this was the cause of the coming apart, I intend to blame Paula completely. I mean, come on, this never happened to me before. *sigh*
I had a whole chicken I cut up ahead of time. Then I soaked the chicken in a buttermilk mixture for about 4 hours. You can just buy chicken already cut up. In fact I’d recommend it. So much easier than what I did. Cutting up a whole chicken is a pain in the butt quite frankly. It’s not overly hard to do just not as rewarding as you think it will be.
So I hope you enjoy this recipe. This is my go to recipe and always has been. It’s adapted from Betty Crocker’s cookbook I believe. Enjoy and let me know what you think. Feel free to share ideas and tips for chicken if you have any.
Fried Chicken a la Kim:
1 whole chicken, cut up into parts
3 cups of buttermilk
1 small shake of hot sauce
Canola oil, or peanut, or even vegetable (I used canola)
1 1/2 cups flour
2 teaspoons salt
1 teaspoon pepper
3 teaspoons paprika
Cut up chicken.
Pour buttermilk and a touch of hot sauce in a large container and place chicken in it making sure to cover it completely. Put lid on and stick in the fridge for 4 to 12 hours.
Mix up flour, salt, pepper and paprika in a bowl. Set aside.
Take chicken out and get set up to start dipping chicken.
In a very large, (or 2) frying pan, heat up oil. The oil should fill the pan about 1/4 inch or so.
While oil is heating up, coat each piece of chicken with flour mixture and set on a plate.
Once oil is very hot, place each piece of chicken in very carefully.
Brown all sides at this heat, should take about 10-15 minutes.
Turn skillet down to a simmer and cook for another 45 minutes, covered.
Remove cover and cook for about 5 to 10 minutes more on a medium heat to crisp chicken back up.
Place on a plate with paper towels to soak up oil or on a cookie rack to let oil drain off.
Plate and serve.
Hope you love it. Toodles and smoochies! xx