Easy fried chicken

We think fried chicken might be the perfect food. Crispy on the outside, tender on the inside, takes on creamy mayo sauce like a pro. You can go hard and get a full KFC level crust, or you can go easy and give it a lighter batter wash, fry in less oil, do it in sunflower oil and with pasture raised chicken and have it more often. Here’s how we do it with chicken breasts thighs.

PREPARE THE CHICKEN

Wash and pat dry. Tenderize (hit with a mallet-like object), and cut into strips. Helps to put a piece of parchment paper between the mallet and the bird.

MAKE THE BATTER

Dip in a bowl of beaten eggs, or milk, then dip in a bowl of flour mixed with a bit of salt, pepper, and spices if desired. Double or triple dip for a thicker crisp. We love it with rice flour.

FRY

You’ll want to use about 1/4” of sunflower oil, lard, or another high-quality, high heat withstanding oil, and go for the cast iron - medium heat - get it going before you start frying. Be sure not to overcrowd the pan when you do start frying. Just a few minutes on each side or go ahead and use a thermometer to make sure the chicken hits 165 degrees.