Fried Chicken. One of my absolute favorites! Crunchy, yummy skin and super moist meat. I love everything about it.
I have a confession though... I've never made it before in my life, until now. Crazy, right? I only eat it when a friend makes it, or when I'm at a restaurant known for their fried chicken. I not really into frying much of anything, but this is definitely one recipe I will have to make from time to time.
This marinade and batter recipe is phenomenal. It's so easy to make, even for beginners like me, and is SO flavorful. I found the recipe in a magazine a few years back and tweeked it a little and the end result is perfect. This chicken would be a perfect addition to your next picnic or Sunday dinner.
Skillet Fried Chicken (click here to print recipe)
What you need:
4 cups water
1/4 cup packed dark brown sugar
3 tablespoons worcestershire sauce
1 tablespoon hot sauce
1 tablespoon salt
1 tablespoon pepper
3 cloves garlic, sliced
4 chicken thighs
4 chicken drumsticks
1 1/4 cups flour
2 teaspoons cayenne
2 teaspoons garlic powder
2 teaspoons baking powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
1 1/2 cups water
1 tablespoon vegetable oil
3 cups vegetable oil
In a medium saucepan, bring the 4 cups water, brown sugar, worcestershire, salt and pepper to a simmer over medium heat, stirring until sugar has dissolved. Remove from heat and cool completely. Transfer to a glass container and add garlic. Add the chicken, covering completely with marinade. Cover and store over night.
Remove the chicken from the brine and pat dry. In a bowl, whisk together the flour, cayenne, garlic powder, baking powder, paprika, salt and pepper. In another bowl, whisk together the 1 1/2 cups water, egg and 1 tablespoon vegetable oil. Slowly whisk together the flour mixture into the liquid mixture until combined.
In a large 10- 12 inch cast iron skillet, heat 3 cups oil until it reaches 325 degrees. Take half the chicken, dip in the batter, letting excess drip off and add to the skillet. Fry, turning once until chicken is golden brown. 12-14 minutes. Transfer to paper towels to drain. Repeat with the remaining chicken.
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On the blog... one year ago: Bacon Cheeseburger Roll
Two years ago: Rhubarb Dump Cake
This recipe is shared at these blogs: Living Better Together, Love Bakes Good Cakes, The Best Blog Recipes, The Better Baker, Flour me with Love, This Gal Cooks,