Who are you & what did you do to that chicken?!

Hello, lovelies! I'm (Momma)Katie and Amy's been a good friend of mine for a little over 2 years now. When she asked me to guest blog for her, I jumped on it! You can find my normal ramblings here or here. I fancy myself somewhat of a decent (maybe even good!) cook. I know my way around a kitchen, my husband shovels it all down his throat and gets this glazed look of satisfaction and on good days, my toddler will eat it. I can't be too terrible, right?

Unfortunately, I fail on that whole taking-pictures-of-my-food thing, so you're going to have to make due with your imagination. It shouldn't be that hard, 'cause today, you're going to learn how to fry a chicken. I am from Kentucky, after all, and man. I can fry a good chicken. It's a prerequisite of living here, along with knowing how to choose a good bourbon and how to lose 15 pounds a week before Derby.

To fry a chicken, you need ... a chicken. I don't really care what cuts you use, but my favorite is a whole chicken, hacked up, bone in. If you don't own a big honkin' cleaver to hack up your own chicken, ask your butcher to do it. Most grocery stores will do it, too, if you ask nicely. After your chicken, you need ...

• all-purpose flour
• 4 generous pinches of baking powder
  
• 4 eggs
• about 1/3 cup of water
  
• about 1 cup of your favorite hot sauce
  
• Lawry's Seasoning Salt
  
• pepper
• garlic powder
• oil for frying
• a bag (I prefer a brown paper bag, but you can use a Ziploc or whatever you have available)
  

I don't measure anything, outside of the water. It's more fun that way.

First thing you do is rinse that hacked up chicken very well and pat it dry. Sprinkle the Lawry's, pepper and garlic powder (generously - if you don't, you'll be disappointed) over the chicken and let it sit there while you get your oil hot (350 degrees). While the oil's heating and the chicken's chilling out, beat your eggs in with the water. Once the eggs are beaten, whisk in the hot sauce. Pour that into your bag. I have these really neat trays that I use for my flour-baking powder mix. You want to use about 1 cup of flour per 1 pinch of baking powder, mix really well, and put it in something (a bowl, one of those trays, a platter, plate). Throw in some Lawry's for good measure.

Now that you've got all your goods set up, put your nicely seasoned chicken in the bag of goo. Shake like mad. Then, one at a time, pull the chicken pieces out and roll them in the flour. As soon as the chicken's coated in the flour, drop in your hot oil! *Note: Please keep small children AWAY from your stove at this point. I promise that this is a good idea. For your own protection, wear long sleeves and pants. FRYING CHICKEN IS NOT FOR THE WEAK!

White meat takes about 10 minutes to fry, dark meat takes a little longer, around 14 minutes. Times are the same, whether you're frying in a skillet (cast iron, preferably) or a deep fryer (when your chicken floats to the top, it's done). Do NOT crowd your chicken or it won't fry - and isn't that the whole point of this? To fry a chicken?

When the chicken is golden brown and crispy, pull it out and let it drain onto paper towels. If you're afraid that your chicken has not fried long enough, use something pokey and stick it (to the bone). If the juices run clear, then it's done! If not, return to the oil for a few more minutes. Serve with a smile and make your husband clean the kitchen later, since you will most certainly make a huge mess.

Always,
Katie