Here is my take on the country fried chicken, made easy for the home cook. And also in this recipe, you will learn to make the perfect twice fried, French fries, using that good old stand by and non-quintessential ingredient, the russet potato. For some of you out there, this style of fried chicken is a bit daunting to say the least, but I will remove the mystery and mystic from it and make it one of your go to recipes lickity split and even one of your favorites too. The trick to any cooking, however simple or complex the recipe or menu, is to get all of your ingredients ready and set up. In the trade this is called your mis en place (ingredients in place). This technique or idea, helps you the cook, to expedite and execute your recipe quickly and with no fuss. Here goes. For the chicken, I bought a few chicken drum sticks. I use Bell and Evan’s for their clean and small drum stick legs which I prefer for my self. They are white and not yellow from a corn diet and also, the skins are not goosey, or bumpy as some other brands.
Start by setting up a simple dredging station. That is: all purpose flour, in a small baking dish, or square take out container or what ever you have. Add what ever spices you like to the mix. I use, kosher salt, crushed black pepper, garlic powder, pimenton (paprika), onion powder (optional), and herb de Provence, or substitute crushed oregano (optional). Add these spices to the flour and mix to combine with a fork or just your hand. In another container, add one egg and a splash of milk to thin the egg. Stir the egg and milk to combine thoroughly. Now we’re cooking, well almost. Salt and pepper the chicken in a small bowl or on a plate. I salt the pieces before coating; habit! Also, I usually rinse the chicken pieces under running cold water. Mom did it, and so do I. If you don’t have a drying or cooling rack for pastry, you can always use a plate to place the coated pieces on once they are dredged or coated.
Start by placing and coating the chicken pieces, in the seasoned flour and lightly coating. Follow by lightly coating with the egg mixture and re-coating with the seasoned flour. I cook for my self, so I work in small batches. Place the coated pieces onto a wire rack or plate. Allow the pieces to dry for a few minutes before cooking. At least 20 minutes. Heat up your wok, like me, or your cast iron (blackened skillet) or heavy bottomed cast iron dutch oven, and add a quart of frying oil. I use either vegetable or conola and even blended oil (a blend of extra virgin and canola). Heat the oil to medium-high. If you measure the oil temperature, it should read 325-350 degrees Fahrenheit. Add the pieces gently into the hot oil, being careful not to splash your self. Once they are added, allow them to cook on the first side for at least 5-6 minutes before moving and checking. If you start to move them sooner you will break the crust. Patience! With a pair of cooking tongs, flip the pieces to cook the other side. If they don’t have enough color, you can always turn them back over and cook some more till the desired color is reached. Place the cooked pieces on a wire rack to cool and drain (rest).
Chicken pieces: 5-6 drum sticks or other parts
1 cup all purpose flour
1 tbs milk
1 tsp kosher salt
1/2 tsp or few twist fresh cracked pepper
1 tsp garlic powder
1/2 tsp onion powder (optional)
1/2 tsp paprika powder
1/2 tsp Herbes de Provence
Note: Double the recipe for larger batches accordingly. 1 cup of flour for 5-6 pieces works if larger, double or triple the recipe.