Fried Chicken on National Fried Chicken Day
Today is National Fried Chicken Day.
In my house growing up we called that Sunday. Every Sunday, without fail, my family ate fried chicken. My mother would fry four chickens in cast iron pans. It would take her a couple of hours from start to finish. Those days it was unheard of to buy cut up chickens so it began with her cutting the fryers into pieces. Then she would put oil into the pans and fry the chicken on fairly high heat till it was almost done. At this point she would put matching cast iron pans onto the first two and finish the chicken. It wasn’t crispy (either is KFC’s Original Recipe if you think about it) but it was tasty and there never was a piece left over.
I do it a little different. I use my four gallon outdoor fryer and I buy cut up chickens because it’s almost unheard of now to buy fryer sized chickens in whole bird form. The propane fryer speeds up the process. It takes about 36 minutes, cooking time, to deep fry four chickens. I can do more than a whole chicken in two baskets so it takes about three runs to fry all the chicken and it’s about 12 minutes from dropping the baskets to raising them from the oil. It comes out crispy but I think it is almost as good as Mom’s.
Prep Time: 15 minutes
Cook Time: 36 minutes
- Four Chickens - Fryer Size
- Two Cups Flour
- 2 1/2 Ounces Salt
- Two Tablespoon Black Pepper
- One Teaspoon White Pepper
- One Teaspoon Powdered Sugar
- 1/2 Teaspoon Poulty Seasoning
- 1/2 Teaspoon Powdered Ginger
- 1/4 Teaspoon Garlic Powder
- One tablespoon Paprika
Preheat deep fryer to 325 degrees. If you using pan on stove, heat enough oil to cover half the chicken. Place in large bowl four chickens cut into parts. Mix all other ingredients in smaller bowl than pour onto chicken parts. Toss or mix chicken and spices until completely covered. Place chicken (not wings) into fryer basket and lower into oil. Fry chicken for twelve - fourteen minutes until golden brown. Fry wings by themselves for 6 minutes. Never hurts to test a piece before starting a second run to test time. In other words; simply try a piece before you fry more chicken. If using stove method - fry until golden brown then flip pieces over and fry second side until golden brown. Again test a piece, its a benefit of being the cook. After taking chicken from oil drain on a paper towel or perforated pan
Four Gallon Propane Deep Fryer with rolling caddy.
Cut Up Chicken Parts
Chicken Parts After Mixing with Spices and Salt
A work of art! Golden brown fried chicken.Notice the pan is perforated to help the chicken drain. Look close you will see the holes – I promise.
Notice corn cooking and biscuits fresh from the oven. What a good wife.
The fried chicken wings or as I like to call them – the cook’s snack. If these ever see the table you are not doing your due diligence as a backyard cook.
Rule one; Always test the product!
This is what we call in the south – a diet plate. Perfectly deep fat fried chicken, mashed potatoes mixed with butter and heavy whipping cream, corn simmered in butter and a southern style biscuit.
What makes it a diet plate?
Trust me the gravy was poured onto the potatoes immediately after this photo was taken. After all, I don’t want thrown out of the south for cutting calories.
If you try this recipe and like it let me know with a comment. If you have any questions, feel free to use the comment section to ask them.