Whether I want to admit it or not, I’m a southern girl. As a southern girl, fried chicken was something my family ate a few times a month. My grandmother could make the best food from scratch, but that art was lost with my mother. I tried making it a few times in high school, after my grandmother passed, but failed miserably. I always wanted to try again, but never had the courage to do it. Later, I became a vegetarian and could pretty much care less. However, after my two week stint in the hospital and being told my body was too vitamin deprived to continue with vegetarianism (for now, at least), I decided I wanted fried chicken. It wasn’t until we moved and got this new kitchen that I felt ready to try and cook it. I’m so glad I did because it was a huge success.
A dear friend of mine, Aukele, sent me some of her seasoning salts from her Etsy store and combined with the breading I used, my family couldn’t get enough. This recipe worked so well, my family is asking for fried chicken to be put back on the menu again. Of course, we all know it’s not the healthiest of foods, so it will be a while before I make it again. The addition of the seasoning salts to the chicken before dipping it in the chicken breader mix turned this regular fried chicken into chicken loaded with flavor. When I opened the package, my senses went into overdrive, literally making my mouth water. Since this was the first time I used it, I went ahead and used the entire package, but now know, an entire package isn’t required for a family meal. Sadly, some was wasted. I will however be getting more because the flavor was the bomb dot com, if you get my drift. I was also very impressed with the breader I used as it fried up very nicely and didn’t burn or fall off my chicken. My son, Evil Genius, is a very picky eater, and complimented me on the addition of seasonings. He even asked for seconds. My daughter, Mini Me, said it was a bit spicy, but I’m thinking using less of the seasons would take off the additional heat.
To make this simple dish, you will need the following:
- chicken — I used chicken breasts
- Uncle Bob’s Original Salts or your favorite seasonings
- breading – I used House Autry Chicken Breader instead of flour, available in small packages from your local grocer
- small bowl of milk (or water)
- 2 storage bags
Breading chicken can be a messy business. To make it less messy, I put the mixes in two separate bags. First put the individual pieces of chicken in the seasoning bag, seal, and shake to make sure everything is individually coated. Remove from bag one and dip in milk (some of the seasoning will fall off, but not much). Place wet chicken in bag two, close, and shake to coat. Remove and begin to fry. Repeat until all pieces are covered. Fry over medium-high heat, paying close attention to the chicken as it cooks. Confession: I’m TERRIFIED of fire, so I paid very close attention to the chicken in the grease as it was cooking, flipping the pieces every few minutes to make sure they weren’t burning. Every piece was juicy and delicious. We had quite a feast.