Friday, October 17, 2014

Best fried chicken recipe I've EVER had!

It was going to be finished by the end of June.  And then the end of July.  Then the end of August.  Then by the end of September.  That didn't happen so I projected the end of October.

More than halfway through this month and my book is still far from finished.  I'm learning the hard way (but what other way is there really?) about what it means to write a book.  And right now I'm going through entirely other frustrations about this, not necessarily related to the manuscript.

This is a very tough thing to do.  But I've grown so much from this.  I wouldn't take anything for it.

Anyway, it occurred to me earlier this week that I really have been throwing myself into this almost non-stop since mid-May.  I don't know if I could have started this before: being able to write this seemed to have come at just the right time.  I wasn't equipped or prepared before.  Now I am.  And I'm going to take this as far as it can.

But for the past few days I've taken a break from writing for the book.  As you can see the blog posts have been far more frequent.  Maybe if I give this site some tender loving care, a few more things will fall into place.

So right now (because it's the sort of random thing that The Knight Shift is famous for) I'm going to share a recipe.  Not just any recipe, but the one that I used for the best fried chicken that I've ever attempted!

Credit goes to Pepper Faircloth Romo for the recipe.  Thanks also goes to longtime friend Lenora Hendrix for drawing my attention to this.  When I saw it on Facebook and how delicious it looked I immediately took a screenshot of it with my iPad so I'd have it wherever I went.  After I used this recipe for the first time I knew it was something that I wanted to share with this blog's readers.

So here is...
I fried this chicken!
No, really, I did.
(And it tastes as delicious
as it looks!)
Grandma's Recipe for Good Old-Fashioned, Perfect Every Time Southern Fried Chicken
  • 10 pieces bone in, skin on chicken (can also use 12)
  • 2 C. all purpose flour
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. smoked paprika (optional, but adds good flavor)
  • 2 eggs
  • 1/4 C. heavy cream or milk (I used heavy cream)
  • vegetable oil for frying
 Set the chicken out about 15 minutes before you are ready to fry. In a large Ziploc bag combine the flour, salt, pepper and paprika. In a dredging type bowl/dish beat the eggs with the cream or milk. Using a large iron skillet (or other deep sided skillet, you could deep fry also), heat 1" oil to 350 degrees. Take each piece of chicken and dip into the egg mixture then place in the Ziploc bag and shake around till well coated. Shake off excess and place in the hot oil. Repeat with a few more pieces (do not overcrowd the skillet, I cooked mine in two batches). Cook for 7-10 minutes or until the chicken is good and golden brown on the bottom, turn the chicken and brown the other side about another 7 minutes, continue turning and cooking the chicken another 6-8 minutes or until the internal temp. reads 165 degrees (white meat does not take as long as dark meat, so check after 15 minutes of frying). Remove chicken to a paper sack or paper towel lined plate.
There are many more recipe's on Pepper's Facebook page, so be sure to go and check it out! And tell her that you saw it on The Knight Shift :-)

No comments:

Friday, October 17, 2014

Best fried chicken recipe I've EVER had!

It was going to be finished by the end of June.  And then the end of July.  Then the end of August.  Then by the end of September.  That didn't happen so I projected the end of October.

More than halfway through this month and my book is still far from finished.  I'm learning the hard way (but what other way is there really?) about what it means to write a book.  And right now I'm going through entirely other frustrations about this, not necessarily related to the manuscript.

This is a very tough thing to do.  But I've grown so much from this.  I wouldn't take anything for it.

Anyway, it occurred to me earlier this week that I really have been throwing myself into this almost non-stop since mid-May.  I don't know if I could have started this before: being able to write this seemed to have come at just the right time.  I wasn't equipped or prepared before.  Now I am.  And I'm going to take this as far as it can.

But for the past few days I've taken a break from writing for the book.  As you can see the blog posts have been far more frequent.  Maybe if I give this site some tender loving care, a few more things will fall into place.

So right now (because it's the sort of random thing that The Knight Shift is famous for) I'm going to share a recipe.  Not just any recipe, but the one that I used for the best fried chicken that I've ever attempted!

Credit goes to Pepper Faircloth Romo for the recipe.  Thanks also goes to longtime friend Lenora Hendrix for drawing my attention to this.  When I saw it on Facebook and how delicious it looked I immediately took a screenshot of it with my iPad so I'd have it wherever I went.  After I used this recipe for the first time I knew it was something that I wanted to share with this blog's readers.

So here is...
I fried this chicken!
No, really, I did.
(And it tastes as delicious
as it looks!)
Grandma's Recipe for Good Old-Fashioned, Perfect Every Time Southern Fried Chicken
  • 10 pieces bone in, skin on chicken (can also use 12)
  • 2 C. all purpose flour
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. smoked paprika (optional, but adds good flavor)
  • 2 eggs
  • 1/4 C. heavy cream or milk (I used heavy cream)
  • vegetable oil for frying
 Set the chicken out about 15 minutes before you are ready to fry. In a large Ziploc bag combine the flour, salt, pepper and paprika. In a dredging type bowl/dish beat the eggs with the cream or milk. Using a large iron skillet (or other deep sided skillet, you could deep fry also), heat 1" oil to 350 degrees. Take each piece of chicken and dip into the egg mixture then place in the Ziploc bag and shake around till well coated. Shake off excess and place in the hot oil. Repeat with a few more pieces (do not overcrowd the skillet, I cooked mine in two batches). Cook for 7-10 minutes or until the chicken is good and golden brown on the bottom, turn the chicken and brown the other side about another 7 minutes, continue turning and cooking the chicken another 6-8 minutes or until the internal temp. reads 165 degrees (white meat does not take as long as dark meat, so check after 15 minutes of frying). Remove chicken to a paper sack or paper towel lined plate.
There are many more recipe's on Pepper's Facebook page, so be sure to go and check it out! And tell her that you saw it on The Knight Shift :-)

No comments: