Fried chicken
was introduced in the U.S. by African slaves.
is a classic American picnic dish, made from cut up, seasoned chicken parts, coated in breading and either pan fried or deep fried. Fried chicken is enjoyed both hot and cold, sometimes with hot sauce or gravy. It is often lightly-crusted, and special considerations must be used if a cook wants an extra crispy skin. Using a proper cooking technique, and different cooking times for the different parts, you can make excellent .
Instructions
1. Marinate the chicken parts in buttermilk for at least four hours. This not only flavors the chicken and keeps it moist while cooking, but also helps the crust adhere.
2. Season the chicken with salt, pepper and other preferred spices like garlic powder and cayenne pepper, then dredge the parts in flour. Shake off the excess and dry on a cooling rack so the flour forms an initial crust.
3. Beat eggs together to form an egg wash, then prepare another flour dredge with seasoning, cornmeal and/or bread crumbs. Dredge the chicken parts again, then put back on the rack for the parts to form a crust.
4. Heat a heavy 12-inch skillet up halfway on medium-high with cooking oil. Pan frying gets a better crust than deep frying. Turn the parts halfway through cooking and drain thoroughly on the wire rack to make the crispy crust hard when the chicken finishes cooking.
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