A Deep Fried Southern Tradition: Chicken Style
Oh, fried chicken - as good cold as it is hot.
Just think about it: the crispy coating of flour and spices hiding the juicy, tender chicken inside, crackling with every bite. Heaven. An unhealthy heaven, to be sure, but our heaven is free of mirrors and cholesterol and all fatty foods instantly turn into ripped abs and firm butts.
Hundred percent worth it. We promise.
I mean, let's just talk about how flexible fried chicken is. It can be served as breakfast (chicken and waffles, anyone?), lunch (the perfect picnic), dinner (hot and steamy), and late night snacks (straight from the fridge).
There are hundreds of fried chicken recipes out there, but we like using our buttermilk and cayenne base the most. Whether you use a vinegar and salt brine, like Willie Mae’s Scotch House in New Orleans, or a flour and egg batter, like many in the Northern States-- make it your own and start your own tradition.
Greg’s Beer at Noon Fried Chicken
8 pieces skin-on, bone-in chicken thighs
1 qt. Buttermilk
3 eggs - scrambled
1 Tbsp. Texas Pete’s Hot Sauce
3 cups all-purpose flour
2 tsp. salt
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried thyme
2 tsp. dried mustard
2 tsp. ground cayenne
½ gallon canola or peanut oil
3 beers, your favorite brand.
Place the chicken in a glass, plastic, or ceramic bowl. (Never, ever in a metal bowl – enzymes, baby. Enzymes.) Cover the chicken with the buttermilk.
Place the chicken in the refrigerator for 1-1/2 to 2 hours. Open first beer and enjoy.
Place the canola or peanut oil in a large (2 gallon), heavy duty pot and heat until the temperature reaches 350 degrees. Check this with the $8 candy thermometer that’s been stuck in the back of your kitchen junk drawer for the last few years.
Mix the flour with the salt, pepper, cayenne, garlic powder, onion powder, mustard, and thyme. Probably time for beer number two.
Mix the hot sauce with the eggs.
Remove the chicken from the buttermilk and pat dry with a paper towel.
Coat each piece of chicken with the flour mixture, then the egg mixture, then back to the flour, and finally, set aside until all of your chicken is breaded.
Using a pair of tongs, drop each piece of chicken into the hot oil, being careful not to make the pot over flow. (Never start this process with “here, hold my beer”. We don’t want any 911 calls)
Cook the chicken for 10-14 minutes, depending on the thickness, until the temperature at the thickest part of the chicken thigh reaches 160 degrees. (Use the meat thermometer that’s been sitting in the drawer next to your candy thermometer)
Remove the chicken from the oil, drain on a paper towel, and let it sit for 5 minutes before eating. Crack beer number three and enjoy your masterpiece.