One dinner I always looked forward to as a kid was my mom's fried chicken! To me, she made the best and nobody else could beat it! It was never the same if I ate it at another friends house... It just left me craving for my mom's! I was about 13 the first time I attempted to make it and I've made it a few times since, but having moved out recently, I knew I had to master it as I wouldn't have as many chances to eat the chicken my mom fried with her own hands. So I called my mom up and asked her, again, how to make her fried chicken. She asked what cut I had, if it was skinless or had the skin and then she made her suggestions. She told me that if the chicken has no skin, to use an egg wash, but if it had skin, to just use water. Since I used skin, I will post that recipe here today. The flour mixture would remain the same either way... So, on to the recipe...
- chicken cuts of choice, I used 6 thighs
- water for wash, fill up a medium bowl large enough to fit chicken in
- flour, about 2 cups
- salt & pepper to taste
- about 1 Tbs. sugar, or to taste ( you want to know it's there, but not really taste it)
- paprika to taste
- also, you can marinate your chicken beforehand, I used some Penzeys Southwest Seasoning this time
- shortening, to fry
Wash chicken and marinate, if doing so. Mix flour, salt, pepper, sugar, and paprika to taste. Adjust accordingly. Heat enough shortening in a large skillet to submerge chicken at least half way. Test oil temperature by taking a bit of the flour sticking to your fingers and drop in oil. You want it to float to top, not too fast, and fry at an even pace (about 360 degrees.) Take chicken and rinse in water, dredge through flour, dip quickly in water again, and dredge one final time through flour. Repeat with all the chicken. Add chicken to hot oil and fry, about 20 minutes, on each side. Drain on racks or paper towel and serve!