I know it’s bad. Like your mama told you not to but you still did it and now you’re grounded for a month bad. But I’m not gonna lie, fried chicken is so good. The skin, the best part in my opinion, is crispy, crunchy and addicting. The meat underneath the luscious crispy skin is succulent and pulls right off the bone. Each bite is pure, unadulterated, fried goodness and every once in a while I treat myself to a leg or two but really, who is counting?
Fried chicken can be tricky. If the oil isn’t hot enough the skin can be soggy and no one wants to bite into a drumstick expecting crispy and getting a soft, greasy bite. On the other hand, in an effort to make the skin crispy you can crank up the heat on the oil only to end up with burnt skin and the inside still as pink as the day you bought it. The best way to tackle this problem is controlling the temperature of the oil. It works best for me when I heat the oil to 350 degrees over medium heat. I then cook the chicken for 5 minutes and reduce the heat to medium-low and continue to cook the chicken for 20 – 30 minutes or until the chicken is cooked through and the juices run clear. I then transfer the cooked chicken to a cooling rack to drain any excess grease. The result is chicken that is crispy on the outside and tender on the inside. AKA= fried food heaven.
Note: Please plan ahead when making this recipe. It requires 4 hours in the marinade.
While the big meal is certainly what we all look forward to on Thanksgiving, the appetizers are one of my favorite parts too. We’ve always had trays of salami and cheese, pickles and olives, deviled eggs and, my favorite, the dips. This year, I thought I’d throw a new one in the mix with this [...]
A rustic stuffing with crusty bread, kale, bacon and Parmesan cheese.
A delicious, colorful salad, perfect for your holiday spread.
Tangy goat cheese, cream cheese, sweet garlic and crispy bacon make this cheeseball perfect for the holidays!
Perfectly pan seared New York Steaks topped with a delectably creamy herbed horseradish sauce.
A tasty salad with salami, mozzarella and veggies all tossed in a tangy balsamic dijon vinaigrette.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.