Fried Chicken

I have long suspected that Crisco is the secret to life. Not that I encourage you eat it often, just that you shouldn’t be afraid of it. It makes wonderful pie crusts, biscuits, and seasons a cast iron second only to bacon grease. This is the first time I have fried chicken in Crisco, and the result was insanely delicious. The entire apartment smells amazing, and both my fiance and I went back for seconds.

I highly recommend that if you happen to come across some chicken breast strips on sale at the store, you will try out this recipe. This makes more batter than you need, but you never want to be short on it!

RECIPE: Fried Chicken
Makes 5-6 Servings or 17 pieces

SUPPLIES NEEDED:
Cast Iron Pan
Paper Towels
Bowl
Fork
Slotted Spoons
Baking Sheet
Oven heated to 350IMG_1049

INGREDIENTS:
Chicken Strips (2.5 Lbs)
1 1/3 Cup White Lily Flour
2 Eggs
Milk (not pictured)
Crisco (3 Scoops)
Cayenne Pepper
Oregano
Thyme
Parsley
Salt
Black Pepper
Served with corn


DIRECTIONS:

1) 
Dry chicken thoroughly.
2) In a bowl, mix together flour, eggs, and spices. Add milk and stir with a fork until batter is thick, but smooth. Adjust spice profile depending on how you are feeling.

3)  In a cast iron pan, scoop out some Crisco and let it melt on medium heat. You will know your grease is ready when you toss in a drop of water and the grease starts to bubble and splatter.
4) Dredge chicken through batter and lay it in the cast iron. About three pieces fit at a time. 


5) Once the chicken is browned on one side, flip and let brown on the other.
6) Put fried chicken on a baking sheet and place in oven to ensure that the chicken is thoroughly cooked, and to keep it warm until the rest is done.
IMG_1059

The batter on this fried chicken was crispy and delicious. I love fried chicken that doesn’t loose its wonderful crunch. I am looking forward to using the leftover chicken on top of salads, in sandwiches, and eaten as is with maybe a touch of salt. It’s going to be a wonderful week of food.

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