This is the way our Mom made her beloved “burnt bone” fried
chicken, as we always called it. As I
said in my introduction post, I don’t know where the term “burnt bone” came
from, because Mom never burned it, lol.
But she often used silly-sounding phrases for fun, so that’s probably it.
Putting this down in writing into an actual “recipe” which
people can follow was a little bit difficult for me… My Mom never used a recipe for this, so
neither did I. She just taught me to “eye-ball”
everything. I had cooked it so many
times over the last 10 years, everything just started coming natural to me, and
I never paid attention to time or measurements, lol. Trial and error too, sometimes I would
mistakenly use the wrong kind of chicken and it did not end well. More about that down below...
But for the sake of sharing, I decided to pay more attention
this most recent time I made it (in the picture above), so that I could show the whole process to
other people. Its not a complicated
recipe at all, one of the most simple in the world, to be honest. Mom believed in simplicity for fried
chicken, and we grew up loving it! I
guess the only “hard” part is getting a feel for when its done right. But that comes with a little practice. Its really more about the KIND of chicken,
and the WAY its cooked, rather than the ingredients.
**Note: For fried
chicken, always buy “Broiler-Fryers”.
They are young chickens weighing from 1-1/2 to 3-1/2 pounds. Only 7 to
10 weeks old, they yield tender, mildly flavored meat and are best for frying
and roasting. If you use any other kind
of chicken, it may come out tough or chewy, with a bad skin texture. My Mom normally used thighs, but this also
works for every part of the chicken. If
you use boneless, the cooking time may be slightly shorter.
Mom's Fried Chicken:
Ingredients:
4 to 8
pieces of fryer-broiler chicken (wings, breast, drumstick or thigh, skin on or
off)
1 ½ cups all
purpose flour
Salt, pepper
and granulated garlic to taste
Oil for
frying
Directions:
1. In a large skillet
(heavy bottom is best, thin pans tend to burn) over medium-high heat, pour enough oil in the skillet to
make it about ¼ inch deep. Let the oil
heat up while you work.
2. In a large
bowl, pour in the flour and add all the raw chicken pieces to the bowl. Toss them around to coat them thoroughly in
the flour. You can also do this 2 or 3
pieces at a time in a large plastic freezer zip bag, and shake it to coat the
chicken. Allow the chicken to rest in
the flour for a few minutes. Then remove
the chicken from the flour and set it on a plate or some wax paper, but DO NOT
shake off the excess flour.
3. One by one,
carefully lay each piece of chicken into the hot-oiled pan. DO NOT stir or move the chicken at this
point. Doing so does not keep it from
sticking-- instead it rubs the flour off when its too soft and moist, causing
it to come off the chicken and stick to the pan. Simply leave the chicken in its place until a
crispy skin forms. Do not crowd the pan,
only have 4 pieces in at a time.
Sprinkle the
top side of the chicken with salt, pepper and granulated garlic to taste.
4. Fry the
chicken for about 5 minutes WITHOUT flipping, or until a crispy skin forms on
the bottom. This helps to seal in the juices and prevent sticking later on. Do not use a lid, or you will steam the chicken instead of frying it, which can cause the skin to come off.
5. Carefully turn the chicken pieces over onto the other side, sprinkle the cooked side with salt, pepper and
garlic to taste. Fry for 5 minutes, or until a crispy skin forms on the bottom.
6. Flip the
chicken back onto the first side, and reduce your heat to between medium and
low. Slow-fry the chicken on this heat
for an additional 25 to 35 minutes, depending on the thickness of the pieces
you are using. Flip them again every 10 minutes. Chicken is done when it feels firm and no red
or pink blood leaks out the ends.
7. Transfer
chicken to a plate lined with paper towels or a kitchen towel, to drain. Serve
with your favorite sides—I suggest mashed potatoes and gravy with your favorite
vegetables :)
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