I am not sure how many of you have been following along with the "Great Chicken Challenge" between my boyfriend Kevin and I. If you haven't you have missed out on the major smack talk I have gotten from him over who's fried chicken is the best. I of course tossed a little smack of my own, but it was mostly him. I think that is a male thing. They are geared more for battle, I just want to cook. My kids on the other hand had zero problem telling Kevin straight up that he was crazy to even try to compete with my fried chicken. It had been several years since I had made it but they still remembered begging me to make it at least once a week! My son said he would actually take the leftover chicken to school and sell it!! No wonder there were never any leftovers!
Anyway, back to the challenge. Kevin went first and made his version a little over a month ago. You can read all about that here ( Fried Chicken Cook Off Part 1 ), and I had to admit that even with some ingredients you might not expect, I liked his chicken. He also pointed out that his chicken could be made very quickly, spur of the moment dinner kind of thing. Whereas mine needs to be planned ahead so you can marinade the chicken for 4 hours up to overnight. Ok, ok, he has me on that one. Buuuuut we all know that good things take time right? Hehehe see I can give it right back!!
I invited the kids over, like I would have been able to keep them away, and set about the task to make my "famous" fried chicken. I will admit, it takes time, and can be a bit of a messy process, but it makes some dang good crispy friend chicken!!
The verdict? Kevin liked mine but said he likes his better, the kids picked mine hands down, and I of course enjoyed them both. Just call me Switzerland LOL
Bobbi's Fried Chicken
makes 16 pieces
1 quart low fat buttermilk
8 chicken thighs
8 chicken legs
2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
6 tablespoons hot sauce (Recommended Franks Red Hot)
5 cups all-purpose flour
1 tablespoon paprika
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon black pepper
2 tablespoons cayenne pepper
Oil for frying
In a large bowl mix the marinade ingredients except the chicken. Pour the marinade into two large casserole dishes (I used 13x9). Place half of the chicken into each dish. Place in the refrigerator overnight (can be marinaded up to 24 hours)
Place the ingredients for the coating into a large paper bag, shaking to blend (you may want to double bag). Place the chicken (2 or 3 pieces at a time) into the paper bag and shake to coat. Remove the chicken and place on a wired rack over a baking sheet. Once all of your chicken is coated allow it to sit for 30 minutes.
In a large dutch oven heat about 3 to 4 inches of oil over medium-high heat (enough to cover the chicken). You want to the oil to be between 300 and 320 degrees. Carefully place a few pieces of chicken at a time into the oil, making sure they are completely covered. Cook the chicken for about 10 minutes, until it is nice and crispy. Remove to drain on paper towels.
Allow chicken to cool for a few minutes before serving.