Tho Canadian born I started school in North Carolina. The land of real barbaque, gravey, clambakes, and chicken fried everything. All of my early memories of food are from the south. The mother of all recipes is their fried chicken. A literally finger licking good dish. Also one of the simplest.
Not long ago I wrote a popular article entitled ‘fry of not to fry’. Outlining frying french fries at home and the benefits of frying your own chips, as the English have it. A deterrent, I stated in the artical is the same with this. People are often afraid of frying at home. There is a risk with small children. Also a higher risk of fire when done improperly, also there is often a lot of exhaust from the grease.
But no fast food joint gives good chicken, not as good as you can find at the grocers. Also with the a myriad herbs and spices avaliable its a no brainer to try it yourself. This particular recipe makes it extremely easy. It calls for a block of shortening. When using a general high edged frying pan. It melts into the perfect amount.
The best thing about this recipe is its ability to be versatile. I used boneless skinless chicken thighs. But anything would be excellent. I find dark meat gives a wonderful flavor.
- 2 Cups Flour
- 3 eggs
- 1/3 Cup water
- White or dark chicken
- Dry the chicken with paper towel
- Season with sea salt and pepper both sides.
- Spread the flour in a shallow bowl.
- Beat the eggs together is a bowl with the water.
- One at a time dip each peice of seasoned chicken into the egg mixture then shake off access.
- Lay the chicken in the flour and cover it with the flour, all crevices, both sides.
- Then place gentle into the hot oil.
The dark meat will be cooked, depending on size, around 13 to 15 minuets. White meat will be cooked, depending on size, at 10 to 12 minuets. But if the edges start to darken black it’s done. Garnish this dish with lemon slices. Try a squeeze on your chicken, salty and sour.