When having a hankering for fried chicken I always wish I could just click my heels 3 times and be blasted back to my Mom's house, but since she lives too far, and eating fried chicken in San Francisco has become luxury dining I decided to take matters into my own hands.
I have been going nuts for some full fat fried chicken, I need my fix!...normally I make most fatty dishes kinda healthy, I didn't want to sully this dish with making it diet...so get on your sweats and lets get fatty!
(that being said, I can't help myself for at least being somewhat health conscious, didn't affect the crunch factor one bit)...
what you need:
Chicken (bone in, skin on very important)
3/4 C. Milk
2 T. non fat plain yogurt
few drops tabasco
fresh torn sage leaves
Whisk all ingredients together, add clean chicken to mix- put a lid on it, and pop into the fridge for at least 30min.
What you need:
1:1 unbleached AP flour and fine ground whole wheat flour
3 T. Butter
Step 0: In a cast iron skillet heat oil and butter till it foams when you drop a piece of flour in it
Step 1: whisk dry ingredients in a large container that has a lid.
Step 2: remove a soaked piece of chicken, lightly shaking excess and add to flour mixture, cover with lid and give it a good shake. gently tap to remove the over abundant amount of flour and drop in fat bath.
Step 3: cook evenly on each side, usually 7min. depending on size of piece- remember the bone in takes longer than bone out- adjust oil temp, if you notice burning.
(the best part, almost)
what you need:
2 T. Butter
2 T. Flour
1 C. Milk
Step 1: Once the chicken is done, remove most the excess oil from the pan, leaving about 1 T. of pan crunchies and grease.
Step 2: Heat pan crunchies with butter and add in flour, whisk till becomes a nice brown shade.
Step 3: Stir in milk and allow to boil, stirring constantly. Once thick remove from heat and sprinkle with paprika.
Serve with mashed potatoes and something green and seasonal....
::cut into small even pieces, for even cooking.::
::once drained return to pot and heat gently, removing any excess water that maybe left, at this point your potatoes will start to break apart and become somewhat mashed.::
::heat butter and milk before adding to potatoes, otherwise you will be making glue.::
::don't be lazy, use a hand masher, less dishes and the less over worked your potatoes are the less dense and gluey they will be.::
anyone can make mashed potatoes, but few make good ones...just sayin'