How to Make Fried Chicken

I did tell y'all that Bill is from Kentucky, USA? Home of KFC? Well, I am fortunate to have authentic Southern Fried Chicken whenever I want to, I just tell Bill he is fixing dinner tonight.

First, he cuts up the chicken in manageable pieces and soaks them in very HOT water. Bill explains that this makes the chicken gummy which would let the breading stick to it better.

Then he takes his seasoned flour and dredges all the chicken pieces thoroughly.

Here's the interesting part, Bill actually leaves the coated chicken pieces on the kitchen counter for several minutes to let the coating dry and stick on it good. This is the secret to good fried chicken, your coating doesn't slide off on your first bite.


Now heat up your trusty seasoned skillet or any large heavy bottom frying pan (iron skillets are the best). Add your corn oil (our preference) or lard (the best choice but not really that healthy) and heat until hot. Add the chicken and fry on medium heat until it gets that golden caramel color.


While the chicken pieces are frying, try to clean up the kitchen to get Pogi points (what we call in our family, points to get on your wife's good side).

The chicken usually gets done after 30-40 minutes of frying. This would depend on how small the chicken pieces are or how hot the oil is. A good tip on knowing if your chicken is done is when the juices that come out of the chicken runs clear. It the juice is pink or red, it is still raw inside.


Now the sides for your fried chicken dinner could be as american as mashed potatoes and gravy, buttered corn and collard greens. I love my fried chicken with steamed rice (very Filipino).


And most of all, I love my personal "fried chicken cook". :)