I grew up around Huntington, WV. In that area and over into Kentucky, fried chicken is a staple. It is many people’s favorite food. The trick, in my opinion, is to adequately season the flour and to finish the cooking in the oven. This time I did Buffalo fried chicken (replaced the buttermilk with hot sauce). I also finished by just moving the frying pan into the oven. I often finish by placing the chicken on a cooling rack over a cookie sheet and roasting on that. This just feels a little healthier…
Ingredients:
1/2 chicken
1 cup buttermilk or 1/2 cup Frank’s Red Hot Sauce
1 cup flour
1 tbsp rubbed thyme
1 tbsp salt
1 tbsp ground pepper
1 cup vegetable shortening
Serves 2-3
Directions:
1. Cut the 1/2 chicken into parts. De-bone the breast and cut in half.
2. Mix chicken and buttermilk/hot sauce. Marinate for at least 30 minutes, preferably overnight.
3. Combine flour, thyme, salt and pepper in a large plastic bag. Shake well to mix.
4. Place chicken in the bag, shaking off excess liquid before placing in the bag. Shake bag to coat chicken well.
5. Preheat oven to 350F. Heat shortening in a large iron skillet (or other oven proof heavy skillet) over medium heat.
6. Place chicken in skillet. Cook for 3 minutes.
7. Carefully turn chicken and cook for 3 more minutes.
8. Carefully turn chicken and transfer skillet to oven. Cook for 7 minutes.
9. Remove chicken from skillet and place on paper towels to drain for 1 minute. Serve.
