Fried Chicken

I am working on a second sweater for myself. Its really easy just garter stitch in hot pink.

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I have actually gone a little bit further than this but this week was kind of slow. Leo got sick and I had him at home the whole week.

I like to watch something when I am knitting something like this that does not need my full attention. I was watching Fuller House on Netflix, a continuation of Full House. I can’t tell you why I like watching it but I do. In the comedy they always have fried chicken in the fridge, so I have had it on my mind for a few days now.

Fried chicken is obviously bad for your health but tastes so good especially when you make it when you have time. I like to marinate my meat in buttermilk or sour milk for twenty four hours. Then I dredge it in seasoned flour then in eggs with hot sauce and then back into the flour.

I would like to think I now know how to fry chicken perfectly. There are a few things that I used to do wrong that I have corrected now:

1. I used to set the stove temperature too high and the chicken would brown too quickly before it was cooked through.
2. Overcrowding the chicken. If you fry too many pieces at once the temperature of the oil will go down and cause the chicken(or any deep fried food) to absorb the oil.
3. I used to rush through the process. The darker pieces need about twenty minutes, so if you are frying the whole chicken you may need an hour for the whole process, obviously depending on the size of pan you are using.
4. The pan you use matters. The tools you use when cooking will make a difference to your final product. I prefer to use a cast iron skillet when frying chicken.