I have been a food blogger for almost 2 years now, and Kevin has always been my sous chef/cheerleader this whole time. Always telling me what a fabulous cook I am and how he would rather eat my food than go out to a restaurant. Makes a girl smile ya know?
Then we moved into a new place without the kids and all of a sudden he started giving me some 'tude! I am getting comments like "I can make a better meatloaf" (stay tuned for that cook off!) and the big one was that his fried chicken is better than mine. Now mind you, when this challenge was issued he had never had my chicken and I had never had his, but he knew that my kids raved about my chicken and told him stories about the kids at school wanting to buy their chicken from them at lunch. So what the heck right? I honestly think he just likes to mess with me now that he doesn't have the kids to mess with. But I thought "Game on dude!!".
His turn was first, and I have to say when I saw the ingredients list I was a bit skeptical. I laughed because the tables were turned. Usually he is the one to ask what is in the dish and wrinkle his nose at certain things. But heck, I love food and am willing to try almost anything (notice I say almost anything). I was going to take step by step pictures for you but he wanted me to stay out of the kitchen, and then when I tried to sneak in my camera battery died (I think it was sabotage) so I had to use my iPhone just to take the final picture *sigh*
I have to admit that his fried chicken is really good. I feel bad that I was feeling a bit shocked (shame on me I should have faith) because I really did like it. Now, I will say I like mine better (sshhhh you didn't hear that), but the thing is, mine takes a lot of prep work. I can't just decided to make my chicken, run to the store, and boom make dinner. With Kevin's you can. So if we want fried chicken in a hurry I will go to his recipe from now on for sure. But......LOL stay tuned!!
Kevin's Fried Chicken
6 pieces of chicken (we used 3 legs and 3 thighs)
1 cup all-purpose flour
2 teaspoons Kosher salt
2 teaspoons cracked black pepper
1 1/2 teaspoons garlic powder
3 teaspoons vanilla
Place flour in a shallow flat bottomed dish, add garlic powder, salt, and pepper. Stir with a fork to combine. Crack the eggs into another flat bottomed dish beat them until combined. Add the vanilla and whisk util completely combined.
Pour about 1 to 1 1/2 inches of oil into a heavy skillet or cast iron pan (we used cast iron), and heat over medium heat. Oil is hot enough to fry when the handle of a wooden spoon pressed to the bottom of the pan begins to bubble. If you have a thermometer, heat oil to 350 degrees.
Roll the chicken in the eggs mixture and then dredge in the flour mixture. Carefully place the chicken in the hot oil. Fry in batches if necessary. Breasts and thighs usually take about 10 minutes per side, legs about 5 or 6 minutes per side.
Remove to a paper towel lined plate. Serve warm with mashed potatoes and corn.