How To Fry Chicken

By Sylvia • May 30, 2006

By Sylvia Britton

Frying chicken has always been a source of mystery and consternation for the uninitiated. But I don’t think it’s that difficult and I know you can do it!

The main thing to remember is that you need to get the fluids out of the meat and the meat cooked all the way to the bone without burning the crust on the outside.

Here are the steps I take to make Fried Chicken. Follow them carefully and you will have a delicious batch to serve to your family.

1) Cut up your chicken or buy pre cut chicken. Wash it and place it in a deep bowl or pan or even in a zip top type bag.

2)Pour BUTTERMILK over the chicken. cover the chicken completely.

3)Place the chicken and buttermilk in the refrigerator and allow to sit over night.If you do not have buttermilk, you may substitute salt water. But it will taste different than my recipe. The buttermilk tenderizes the meat and gives it a wonderful flavor.

4)When you are ready to fry the chicken, place about 2 inches of oil in a large skillet over medium high heat.

5)Place 4-5 cups of self rising flour in a bowl. Take the chicken pieces one at a time and roll them in the flour. The buttermilk and flour makes the batter. Place them in the HOT oil.

5) The key is to regulate the heat so that it does not get too hot and begin to burn the chicken.Once the chicken is light golden brown on one side, you may turn down the heat, cover the skillet and allow it too cook a while. It takes about 20 minutes for a thick piece of chicken to cook all the way through on medium high heat.

When the chicken has cooked for 20-25 minutes, you may turn the piece over and allow it to cook on the other side, with the skillet uncovered.

Covering the skillet and cooking helps to cook the meat all the way through. Uncovering it helps the crust to get crisp.

If you’re not sure whether or not your chicken in done, just take a small sharp knife and cut into the meat at the thickest part of a thigh piece. If the meat is cooked and the juices run clear, the meat is done.

ok, now I’m hungry for chicken!

Categories: Recipes and Cooking School
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About the Author

Sylvia

Sylvia is the owner of the T2CHK website and ministry. She and her husband Mark live in Tennessee. They are the parents of 5 children and have homeschooled since 1990. She enjoys reading, mentoring women, writing articles for several magazines, gardening, Bible study and creating a peaceful holy home. You can read about daily life at Sylvia’s home at her blog, The Christian Homekeeper.

Welcome to T2CHK from Sylvia

I am the ministry leader and contributing author, Sylvia Britton. Together with Karen (message board administrator and contributing author) and Wardeh (technical administrator and contributing author), I would like to welcome you to T2CHK. We're so glad that you've stopped by today to read. Our prayer is that you will be blessed, convicted, strengthened and encouraged by the articles and devotionals that we offer. Please visit us at our blogs, too! My blog is The Christian Homekeeper, Karen's blog is Gatherings, and Wardeh's blog is Such Treasures.

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