So it has been quite a long time so I figure we get back into the swing of things with an easy one that does not sacrifice anything in flavor.
Here we have some of the best Pan-Fried Chicken that I've ever had and the best thing - it is the simplest thing you'll ever make.
*** UPDATE ***
Complements of my buddy Mr. Dave Cacciatore, wanted to add a possible variation in here before starting. Take your chicken drumsticks and soak them in buttermilk for several hours before using. This is sure to make the recipe even better.
Prep Time: 5 Minutes
Cook Time: ~20 Minutes (Varies based on Chicken Drumstick size.
Ingredients:
5 Medium Sized Chicken Drumsticks
Vegetable Oil for frying
1 Cup Flour
Salt & Pepper to taste
Any other spices that you so desire (definitely experiment here).
1. Preheat oil - approximately 1 centimeter up in the pan at about medium temperature.
2. Rinse your chicken under water. This is something I do out of habit to clean but this will help later in the process as well. You do not need to blot the chicken dry.
2. Next comes the spices. Honestly, I go nuts here. Put as much as you want here. I use my sea salt and pepper grinders almost excessively here.
3. Now the flouring stage - I use a ziplock for this. Simply pour the flour in the bag and drop the chicken in 1 at a time. With the chicken in the bag, seal (or hold it closed) and shake the bag to fully coat the chicken.
4. Next, drop the chicken into the frying pan. The main thing here is to not get overly flip-crazy. Just let the chicken do it's thing in the until you feel the need to flip it - about 3-4 minutes a side depending on your pan.
5. Once it looks a nice golden brown like above, remove the chicken from the pan and place directly onto a plate with a paper towel on it (to remove some of the excess oil).
And that is it folks. I hope you enjoy this one and look forward to posting again soon. Corey's Crave Case is back!
As always, post comments!
Looks delicious!
ReplyDeleteI have a version that Jeff and I (OK--just Jeff) make that uses bone-in chicken thighs. You cook 'em on a rack in the oven... perfect for over-zealous chicken-flippers (like myself) who would destroy that beautiful lookin' pan-fried chicken! :]