Fried Chicken!

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I've been on the hunt for a really good fried chicken recipe as I will sometimes crave the crispy exterior and moist quality of really delicious fried chicken. I found this recipe on All Recipes.com (my FAVORITE website for recipes) and we made it last night using a wok 1/4 filled with hot vegetable oil as our "fryer". We were taught this trick for frying in Thailand and to tell if the oil is hot enough you can stick a chopstick or skewer into the oil and touch the bottom- if bubbles start to rise from where the stick meets the pan you are good to go!
Here is the recipe we used for just two chicken breasts:

  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk (if you do not have buttermilk substitute 1 cup regular milk with 1 tsp. baking powder)
  • 2 cups all-purpose flour
  • 1 tsp. paprika
  • salt and pepper to taste
  • 4 cups vegetable oil for frying
  1. Take the chicken breasts and soak them in the buttermilk for as long as possible- many fried chicken recipes from "down south" call for soaking the chicken in buttermilk over night.
  2. Put the flour, paprika and salt and pepper to taste in a large plastic bag and shake until well mixed.
  3. Take chicken breasts from buttermilk and shake in bag with flour. Place the coated chicken on a cookie sheet or tray and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  4. Fill a wok or very large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot (chopstick trick). Put the chicken in and brown in hot oil on both sides. When browned, reduce heat and cover skillet- let cook for 20 minutes. Raise heat again after 20 minutes to really crisp up the chicken.
  5. Drain the fried chicken on paper towels.
For a side we sliced some thick onion rings and used the same batter to fry up some onion rings which were delicious! They took much less time than the chicken so we ended up having them as an appetizer. I also made a quick coleslaw: I mixed purple cabbage, carrots, mayo until it had a creamy texture and a few splashes of white balsamic vinegar, salt and pepper to taste. What a delicious meal! It was fun too :D

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