FRANK | FOOD

I cook. I eat. I take pictures and tell you about it. Food I make, dishes I love, things that inspire and things that don't.

For me and my friends everyday is good eating.

frankfood@gmail.com
July 16
Mmmmm! Southern Fried Chicken! Ok not a calorie light few posts but it’s summer and all that time swimming and hiking and being outdoors will knock a few of those extra ounces off! Plus its SO good! I choose to use drumsticks only because 1. they are what everyone usually goes for first, 2. they are inexpensive, 3. they are fun eat-with-your-hands food and 4. they cook up faster and easier. In a cast iron skillet (if you have a mini deep fryer that, of course, will work just fine too, but the skillet method is classic) heat about an inch and a half to two inches of vegetable oil to 375-400. My vintage stove has a really cool burner that you can set the temp on but I use a thermometer to double check. Obviously be VERY CAREFUL WITH HOT OIL!!! Take a dozen fresh drumsticks out of the package, rinse and place in a single layer in a shallow baking pan and pour fresh buttermilk over the top. Make sure they are all good and coated, give a couple grinds of the black pepper and let marinate in the fridge while you are putting the breading together. In another shallow pan mix one cup all-purpose flour with a half teaspoon each salt, paprika, celery salt, ground cumin, thyme and garlic powder.  Add a few generous grinds of the pepper mill and you are ready to bread and fry! Re-coat the chicken in the buttermilk marinade and roll in the flour mixture getting a good layer all over each piece. Gently place in the oil. I could get 5-6 drumsticks in my pan with each batch but don’t over crowd it and watch that the oil level doesn’t get too high. Cook for 12-15 minutes each side or until nice and golden brown, flipping once. The exact length of time will vary slightly depending on the size of your drumsticks and the heat of your oil. Place the finished pieces on a paper towel lined cookie sheet in a 250 degree oven to keep warm while you do up the second batch and serve piled high on a big platter. The crispy, juicy, southern deliciousness of fried chicken goes great with black eyed peas, mustard greens, corn bread and a juicy peach pie for dessert. You can go hiking tomorrow….

Mmmmm! Southern Fried Chicken!

Ok not a calorie light few posts but it’s summer and all that time swimming and hiking and being outdoors will knock a few of those extra ounces off! Plus its SO good!

I choose to use drumsticks only because 1. they are what everyone usually goes for first, 2. they are inexpensive, 3. they are fun eat-with-your-hands food and 4. they cook up faster and easier.

In a cast iron skillet (if you have a mini deep fryer that, of course, will work just fine too, but the skillet method is classic) heat about an inch and a half to two inches of vegetable oil to 375-400. My vintage stove has a really cool burner that you can set the temp on but I use a thermometer to double check.

Obviously be VERY CAREFUL WITH HOT OIL!!!

Take a dozen fresh drumsticks out of the package, rinse and place in a single layer in a shallow baking pan and pour fresh buttermilk over the top. Make sure they are all good and coated, give a couple grinds of the black pepper and let marinate in the fridge while you are putting the breading together.

In another shallow pan mix one cup all-purpose flour with a half teaspoon each salt, paprika, celery salt, ground cumin, thyme and garlic powder.  Add a few generous grinds of the pepper mill and you are ready to bread and fry!

Re-coat the chicken in the buttermilk marinade and roll in the flour mixture getting a good layer all over each piece. Gently place in the oil. I could get 5-6 drumsticks in my pan with each batch but don’t over crowd it and watch that the oil level doesn’t get too high. Cook for 12-15 minutes each side or until nice and golden brown, flipping once. The exact length of time will vary slightly depending on the size of your drumsticks and the heat of your oil.

Place the finished pieces on a paper towel lined cookie sheet in a 250 degree oven to keep warm while you do up the second batch and serve piled high on a big platter. The crispy, juicy, southern deliciousness of fried chicken goes great with black eyed peas, mustard greens, corn bread and a juicy peach pie for dessert.

You can go hiking tomorrow….