Chew on This | Crazy Cooking Challenge - Fried Chicken

This month - Fried Chicken! A perfect Summer staple.

These monthly cooking challenges are always so fun. Why don't you join in?

Go to Mom's Crazy Cooking and click on the Crazy Cooking Challenge tab to

learn more and sign up. The rules have changed this month, making participation

that much more lovely and inviting. Come on - join the fun! 

This month, with the rule change, I decided to offer up my own Fried Chicken recipe.
The spices and herbs are so delicious! And the buttermilk brine keeps the chicken moist. 


It's tasty. Mighty tasty!

Enjoy!
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Here's our recipe:

Fried Chicken (Legs)

(serves 4-8)

8 - 10 chicken legs

2 pints buttermilk

1 t dried thyme

1 t paprika

2 C flour

1 1/2 T paprika

1/2 t smoked paprika

2 t garlic powder

1 t cayenne

1 t dried thyme

1 t onion salt

2 t Kosher salt

pepper

large, heavy bottomed pot

candy thermometer

2 C canola or peanut oil

Place your chicken legs in a large bowl and sprinkle with thyme and paprika. Toss the chicken legs to coat with spices completely. Next, cover the chicken with 2 pints of buttermilk. Cover bowl with plastic wrap and place in the refrigerator overnight or up to 24 hours.

When you're ready to fry your chicken, remove the drumsticks from the buttermilk and allow the excess to drain off in a colander. In a gallon freezer bag, mix together your flour, paprikas, garlic powder, cayenne, thyme, onion salt, salt and pepper. Place two drumsticks in the bag, close and shake to coat. Repeat with remaining pieces. Place coated chicken onto a foil lined cookie sheet, place into the refrigerator and allow to rest briefly while you heat your oil. 

Place a large, heavy bottomed pot over high heat and add 2 cups of oil. Heat oil to 350° F. Reduce your heat (to medium or medium-low) when it reaches temperature and very carefully place 4 drumsticks into the hot oil and fry for approximately 17-20 minutes. You'll be frying in batches as you won't have room for all of your drumsticks and overloading the pot will reduce the heat too much and not fry the chicken properly. Also, we're frying dark meat so it does take a bit longer. 

Adjust your heat level as needed to maintain a frying temperature of approximately 320℉. Using tongs, carefully turn your drumsticks half way through the frying process. Closely watch your chicken, making sure the oil temperature stays constant and so the chicken doesn't get too dark. When your first batch is done remove chicken from the oil and place it on a baking rack over a cookie sheet. Sprinkle with salt. Check the internal temperature to make sure the chicken is cooked through. If your chicken is not completely cooked through, place into a 300℉ oven and bake until the juices run clear. 

Continue frying your drumsticks in batches until done. Enjoy!