Fourth of July And Fried Chicken

Please enjoy the best non-historical account of the Revolution I’ve ever seen.

Happy Fourth of July, friends!

We will be closed today in observance of the holiday, but we will return to normal hours tomorrow.

I thought I would take a few minutes and show you a little recipe that is a favorite in my house.  I’m a country girl, born and raised my entire life in some of the most “southern” minded places.  Naturally, one of the first things I ever learned how to cook was my Granny’s fried chicken. Now, a lot of people know how to fry chicken, but I’m going to share with you the tricks she taught me to keep your breading from getting soggy, falling off, and to keep the chicken on the inside from getting tough.

What You Need

  • 2-3 eggs (for larger chicken breasts you’ll need more)
  • Flour
  • Canola or Vegetable Oil
  • A non-stick pan (Some people like using a cast iron skillet, but I find the non stick to have a more even fry)
  • Chicken breasts

The Perfect Breading

When it’s time to bread the chicken, go ahead and turn on the stove to get the oil nice and hot. You’re going to want about 1/3 – 1/2 of the skillet filled with oil. Before battering – season your flour. I have a bevy of dry spices that I dump into the flour. I can’t tell you all of them but I use some Lowry’s seasoning salt, pepper, and some other things. It’s important to give the flour some flavor so that it doesn’t just taste like fried flour wrapped around some chicken.

Coat the breast in the egg mixture, then dip into the flour, and for the perfect breading do it again. The double batter helps to seal in the juices of the chicken breast and will give it a delicious crunch once it’s all cooked. Drop the battered chicken breasts into the hot oil and then observe the next step like your life depends on it.

Leave It Alone

The biggest thing my Granny H taught me about frying chicken is that when you are constantly turning the chicken to fry, this is what makes it tough.  So if you want tender breasts of chicken, you have to leave it alone, and you only flip it once.  It’s usually ready to flip once you see that the breading has fried about halfway up.  Now you can flip the breasts and at this point, you may need to put a cover on it to make sure the chicken cooks all the way through. Use a piece of aluminum foil instead of a lid to allow moisture to escape.

Let it Rest

Once the chicken is cooked all the way through and your breading is a beautiful golden brown, line a plate with paper towels and put the chicken there to rest.  It will catch any of the excess oil so that the breading doesn’t get all soggy sitting in the oil while you finish up your side dishes. Enjoy!

(Extra Note: Some perfectly southern side dishes include mac and cheese or potato salad.)

Have a Happy Independence day!