As we continue on through our adventures in comfort food, we come to the main portion of the meal. Fried chicken. Now, I am no expert in fried chicken, either eating or making, so I have very few requirements in the final dish. It must be crunchy, on the outside and cooked on the inside. If the meat’s moist, that’s even better. Chris has a bit more of a palate for fried chicken, and he seemed to enjoy this well enough, so I guess our cobbled together method worked well enough. For the ingredients we used the Neely’s fried chicken recipe with a little less cayenne and a little more paprika then they called for. In the future, Chris wants to do full cayenne. We then tried to follow Alton Brown’s Method for fried chicken, and had to modify the method on the fly. We started the bird in the pan, and quickly found out that it wasn’t nearly enough oil for the bird, and as a result the outsides were going to be charred before the inside was cooked. So, with that in mind, we pulled the chicken when it had gotten sufficiently gold, and put it in a 350 degree oven until the probe thermometer told us it had come to temp. In the figure, I think we’ll use a bit more oil, cook the chicken until it’s golden brown and crispy, then throw the chicken in the oven to finish.
Still, the chicken we had tonight was still very tasty, and made a pretty good pan gravy (which went well with the roasted garlic mashed potatoes that we made).