Posts Tagged ‘fried chicken’

Unrecipe of the Week: Fried Chicken

June 17, 2013

It was Father’s Day, and bandaged hand or not, I wanted to make a special dinner to celebrate. I usually shy away from fried foods…partially because of the health aspect, but more because of the mess. I have a commercial stove and even vigorously boiling water leaves spatters. The kitchen is open to the rest of our loft, and the thought of all of my guests hanging out in the kitchen while I hover over a pan of sizzling hot oil doesn’t sound like my idea of a good time. Tonight however, I persevered. I poked around on all of my favorite websites, looking for tips for the perfect fried chicken. Soaking overnight in buttermilk seemed to be a commonality. Many recommended adding a little baking powder to the flour mixture for a little extra crunch. Given my recent run of mishaps, most of my Facebook friends suggested ordering out, or baking it in the oven to avoid another trip to the burn unit. Instead, I donned gloves, put on an apron and some sleeves, and went for it.

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Fried Chicken:

Soak the chicken for several hours, or overnight in buttermilk, liberally seasoned with some salt and pepper.

Prior to frying, roll the chicken pieces, still coated in buttermilk, in a large bowl of flour, seasoned with salt, pepper, a tablespoon or so of baking powder, garlic powder,paprika and cayenne pepper to taste. Lay the chicken pieces out on a parchment or waxed paper covered baking sheet and return to the refrigerator until ready to be fried.

Place about 1” of vegetable oil in a large pan. The higher the sides of the pan, the less spattering there will be. Heat the oil to about 375 degrees and add the chicken, skin side down. Work in batches, and leave ample room between the pieces. Cook covered for about 7 minutes. Turn the chicken pieces and cook uncovered for about 7 minutes. The time will vary depending on the size of the pieces. You want to cook it through, but avoid burning the outside. The drumsticks cooked faster than the breasts due to size, but generally dark meat takes a little longer than white.

Drain on paper towels. Transfer the cooked pieces to a rack placed on top of a baking sheet, and place it in the oven to keep warm. The rack allows air to circulate and keeps the chicken crispy. If you are unsure if the chicken is cooked through, leave it in the oven to finish cooking.

Serve and enjoy!!!

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I served ours with sweet and spicy corn salsa with pancetta, previously posted here.

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Double Down Melt Down

April 21, 2010

KFC introduced it’s new Double Down sandwich this week, featuring a bacon and cheese filling placed between 2 pieces of fried chicken instead of a bun.

(Excuse me a second while I make an editorial comment: “EWWWW gross!!!)

This sandwich packs 1228 calories, 81 grams of fat and 317 mgs of cholesterol!

What does that equate to?

Well, we did a little internet research and here are a few ways you can burn off those calories through your regular day to day activity:

packing and unpacking suitcases for 561 minutes (yes, that is more than 9 hours!!)

stocking shelves at a supermarket for 374 minutes

doing power yoga for 212 minutes

farming and grooming the animals for 187 minutes

tread climbing at the gym for 128 minutes

food shopping for 353 minutes

playing the horn for 561 minutes

The average 145 pound woman ( who is considerably larger than I am) only needs about 1200 calories PER DAY to merely exist. At my size, I would need to take a spinning class for over 240 minutes (more than 4 hours)  to atone for that sinful indulgence.

Is it worth it?


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