The Best Fried Chicken!

Out of the clear blue sky, my parents bought two beach cottages in East Sandwich, Massachusetts. They didn’t consult anyone except their intuition. I found out about the cottages back at Christmas time, when my mother divulged the secret to my daughter, Rose.
Initially I was pissed! Why didn’t they included me? I am their only child! ONLY CHILD!! When I visited the cottages for the first time, my anger got in the way, and I refused to see what an amazing opportunity had opened up for my family.


As I sit here, on the beach today, looking out at a panoramic view of the ocean, my daughters digging in the sand nearby,  I understand exactly what my parents were thinking when they bought these two little cottages! I love you Mum and Dad!

Built in the 1930’s, I don’t think the kitchen has ever been updated. The counters are Formica and the floor is covered in linoleum.  At first imagined new appliances, counter tops and cabinets. I renovated the entire house in my mind.

 
This past weekend, when I took the kitchen for a test drive, I realized that I love it just the way it is! 
Here is a recipe for the Fourth of July!
 
The Best Fried Chicken Ever!!!
 
          1 1/2 cups all-purpose flour
          2/3 cup cornstarch 
          1 teaspoon salt
          1/2 teaspoon white pepper
          1/2 teaspoon paprika
          1 quart buttermilk
          10-12 pieces of chicken (legs, thighs, breasts whatever you want!)
          3 cups vegetable oil
 
1. In a bowl, whisk  together Flour, Cornstarch, Salt and Pepper. Take half of the flour mixture and 
    reserve in shallow serving dish or casserole (makes dredging much easier). 

2. Using remaining flour in bowl, lightly dredge chicken pieces (shake off all excess) and immediately place into bowl of buttermilk. Cover and refrigerate for 3 hours.

3. Place a cooling rack over a sheet pan. Set aside.  Heat vegetable oil in iron skillet (or other heavy lined bottom skillet) over medium flame, until oil reaches 350 degrees. 

4. While oil is heating taking one piece of chicken, at a time, out of buttermilk and let excess drip off.  Lightly dredge in flour. Shake off excess and place chicken on cooling rack. Continue until all chicken is dredged in flour mixture.


5. When oil has reached 350 degrees using tongs start placing dredged chicken, skin side down, into pan. OIL TEMP WILL DROP AS YOU ADD CHICKEN. DO NOT LET OIL TEMP DROP BELOW 325 DEGREES. REGULATE HEAT BY TURNING FLAME UP OR GIVE OIL CHANCE TO COME BACK  UP BEFORE PLACING NEXT PIECE IN OIL.


6.  Fry for 8 minutes and golden brown and using tongs carefully turn. Cook for 8 minutes.
     Chicken takes roughly 16-18 minutes to cook through. Carefully remove from pan and let drip on 
     paper towel set over 
     cooling rack on top of sheet pan. Sprinkle with a little course salt and serve!

Even Big Daddy was able to relax! 🙂

 

    

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