I love crispy fried chicken. There are probably a million and one recipes available for crispy fried chicken and they all claim to be the best. With so many recipes out there, I clearly don’t know which is best, nor do I know how the chicken war began.
One thing I do know is this, several ingredients are needed to make crispy fried chicken, but only one really matters. After all these years, you might be surprise, but happy to know what that one ingredient is.
The single most important ingredient you need to make the best crispy fried chicken and win the chicken war is plain and simple. You need fresh chicken. Period.
When I was a little girl coming of age in Missouri, I spent my summers with my grandparents on their farm in Mississippi. I had the best time learning about fruit trees, vegetable gardens, cows, hogs, fish, hens, roosters and chickens.
I can attest without hesitation that there is nothing like eating fresh fruits and vegetables and meat, fish and poultry. When food is fresh and cooked to perfection, it tickles your taste buds and makes your lips curl into a wide smile.
Trust me when I tell you, there is a huge distinct difference in taste and quality when food is fresh and prepared magnificantly. Now in my humble opinion, my grandmother made the best crispy fried chicken. I know, I have not tried the million and one crispy fried chicken recipes, but I have tried my grandma’s crispy fried chicken, which put the capital G in good.
I wish I had paid more attention when my grandmother cooked her crispy fried chicken. Hindsight is always 20/20. Too late now.
My grandmother took her crispy friend chicken recipe with her to heaven, but don’t worry. Munchie Cooks have a crispy fried chicken recipe that will make you jump up and down and shout! It is amazing when paired with fresh kale. Watch video to see how to cook fresh kale.
See crispy fried chicken recipe below. Enjoy!
1 WHOLE CHICKEN CUT INTO PIECES
2 QUARTS CANOLA OIL
2 TABLESPOONS SEA SALT
1 TABLESPOON COURSE BLACK PEPPER
1 TEASPOON CAYENNE PEPPER
2 TABLESPOONS SMOKED PAPRIKA ( OR REGULAR)
2 TABLESPOONS GARLIC POWDER
1 TEASPOON YELLOW MUSTARD
2 and a half CUPS ALL PURPOSE FLOUR
PLACE CHICKEN PIECES IN BOWL
SPRINKLE ALL OF THE SEASONINGS ON THE CHICKEN PIECES AND MIX WELL
PLACE FLOUR IN A FOOD CONTAINER WITH A LID
HEAT CANOLA OIL IN SKILLET 375 DEGREES ( I PREFER CAST IRON)
PUT PIECES OF CHICKEN INTO THE CONTAIN, COVER WITH LID, SHAKE IT UNTIL ALL OF THE CHICKEN IS COVERED.
PLACE CHICKEN GENTLY INTO HOT GREASE
AS SOON AS ALL OF THE CHICKEN IS IN THE HOT GREASE, TURN EACH PIECE THEN COVER THE CHICKEN WITH A LID
CONSTANTLY TURN THE CHICKEN
DON’T HEAT THE CANOLA OIL TOO HOT. YOU DON’T WANT TO BURN THE CHICKEN OR COOK IT TOO FAST.
THE CHICKEN SHOULD COOK ABOUT 12-14 MINUTES
TURN THE CHICKEN EVERY COUPLE OF MINUTES UNTIL GOLDEN BROWN ENJOY!
NOTE: SERVE CRISPY FRIED CHICKEN WITH LEAFY GREEN VEGETABLES, CORN, MAC AND CHEESE, RICE, ETC. MAKE A CHICKEN SANDWICH WITH THIGHS AND BREASTS. USE THE RECIPE TO FRY CHICKEN WINGS, CHICKEN THIGHS, CHICKEN LEGS, CHICKEN BREASTS, CHICKEN HEARTS, CHICKEN GIZZARDS, CHICKEN LIVERS, CHICKEN DRUMSTICKS.