Chicken has to be the best budget extender there is! There were chicken quarters on sale at the grocery store. All I had to do was put a knife between the joint to separate them. There are many different methods out there. I used the paper bag method. I added flour and spices in a paper bag and then the pieces of chicken. And then Shake it Baby! It feels like a Sunday today because it's so dreary out. Give yourself a day like the weekend that you can devote to making this. You may need to make two batches. I could fit 6-7 pieces in my cast iron skillet.
I didn't soak in buttermilk but you can for a few hours. I did season the chicken with salt and pepper and leave in the fridge for a few hours. Another option is to use eggs and self rising flour to get more of a crust. All in all I was happy with the result. I went about 40 minutes on these chicken thighs because they were so big. I would do the same for large portions like the breast. Chicken wings and drumsticks will cook faster and can be removed starting at 30 minutes.
Alas I did loose one chicken drumstick to the flour. Be sure to always check there are no stowaways! I also dumped about a TBSP of Cayenne pepper into the bag by accident. Luckily it was the right amount.
I fried in bacon fat and vegetable oil. My neighbor eats a lot of bacon and saves me the fat. The flavor of the crust was delicious!
Perfect Fried Chicken
6-8 pieces of chicken seasoned with salt and pepper
2 cups all purpose flour
|just into the oil|
1 TBSP thyme
1 tsp. oregano
1 1/2 tsp. Cayenne pepper
1 TBSP salt
1/2 TBSP pepper
1 paper bag
1 cast iron skillet
1 cup bacon fat
1/2 cup veggie oil
Note: the oil should come half way up the skillet
Remove the drumstick from the oil and then the bigger pieces at around 35-40 minutes onto paper towels. Let rest for 5 minutes. Season with a dash of Kosher salt and serve with your favorite side.