Favorite Fried Chicken
RECIPE BELOW 
Here’s what happened. I was going to measure it for you. I really was. But my tablespoon and teaspoon are in the dishwasher. And the babies were trying to help the cat chase a baby mouse outside
So..... here’s approximately what makes up our favorite fried chicken. It’s a seasoning blend I’ve just made up off the ingredient label from an old southern soul food spice we used to be able to get down home at Winn Dixie.
Tonight we did 13 drumsticks. Beeeeecause #onlypackofmeatatthestore
Dry mix:
3 cups all purpose flour
3 tbsp salt
2 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
3/4 tsp chili powder
1/2 tsp paprika
Pro tip: Double this and put it in a ziploc freezer bag and freeze it for later. Just put as much in the bowl as you need and add more when you need to. Save the rest for next time.
Wet mix:
4 eggs, beaten
1/3 c water
Put vegetable oil between medium and medium high heat. You want the oil deep enough that it’s about half as tall as your tallest piece of chicken.
Dip chicken in wet mix, coating all sides
Dip chicken in dry mix, coating all sides
Now do that all again.
Use tongs to slowly put chicken in hot grease.
Let it cook. You will think it’s taking forever. You will want to turn the grease higher. Don’t. Check out stories to see what the grease should sound like.
After the bottom side is almost as brown as you want it, flip each piece over and continue cooking. This side will go quicker.
Get a Pyrex dish and a double layer of paper towels to put meat on when it’s ready. Sometimes I also heat up the oven to 200 and keep the batches of chicken in there to keep it hot. The paper towel will be fine.
Happy frying!
Here’s what happened. I was going to measure it for you. I really was. But my tablespoon and teaspoon are in the dishwasher. And the babies were trying to help the cat chase a baby mouse outside
So..... here’s approximately what makes up our favorite fried chicken. It’s a seasoning blend I’ve just made up off the ingredient label from an old southern soul food spice we used to be able to get down home at Winn Dixie. Tonight we did 13 drumsticks. Beeeeecause #onlypackofmeatatthestore
Dry mix:
3 cups all purpose flour
3 tbsp salt
2 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
3/4 tsp chili powder
1/2 tsp paprika
Pro tip: Double this and put it in a ziploc freezer bag and freeze it for later. Just put as much in the bowl as you need and add more when you need to. Save the rest for next time.
Wet mix:
4 eggs, beaten
1/3 c water
Put vegetable oil between medium and medium high heat. You want the oil deep enough that it’s about half as tall as your tallest piece of chicken.
Dip chicken in wet mix, coating all sides
Dip chicken in dry mix, coating all sides
Now do that all again.
Use tongs to slowly put chicken in hot grease.
Let it cook. You will think it’s taking forever. You will want to turn the grease higher. Don’t. Check out stories to see what the grease should sound like.
After the bottom side is almost as brown as you want it, flip each piece over and continue cooking. This side will go quicker.
Get a Pyrex dish and a double layer of paper towels to put meat on when it’s ready. Sometimes I also heat up the oven to 200 and keep the batches of chicken in there to keep it hot. The paper towel will be fine.
Happy frying!
