{"id":265,"date":"2007-09-22T12:25:59","date_gmt":"2007-09-22T12:25:59","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/09\/22\/fried-chicken\/"},"modified":"2023-01-06T14:48:50","modified_gmt":"2023-01-06T14:48:50","slug":"fried-chicken","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/fried-chicken\/","title":{"rendered":"Fried Chicken"},"content":{"rendered":"

I grew up\u00a0around 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…<\/p>\n

Ingredients:
\n<\/strong>1\/2 chicken
\n1 cup buttermilk or 1\/2 cup Frank’s Red Hot Sauce
\n1 cup flour
\n1 tbsp rubbed thyme
\n1 tbsp salt
\n1 tbsp ground pepper
\n1 cup vegetable shortening<\/p>\n

Serves 2-3<\/p>\n

Directions:<\/strong>
\n1. Cut the 1\/2 chicken into parts. De-bone the breast and cut in half.
\n\"image0582.jpg\"<\/a>\u00a0\"image0621.jpg\"<\/a><\/p>\n

2. Mix chicken and buttermilk\/hot sauce. Marinate for at least 30 minutes, preferably overnight.
\n\"image0631.jpg\"<\/a><\/p>\n

3. Combine flour, thyme, salt and pepper in a large plastic bag. Shake well to mix.
\n\"image064.jpg\"<\/a><\/p>\n

4. Place chicken in the bag, shaking off excess liquid before placing in the bag. Shake bag to coat chicken well.
\n\"image0691.jpg\"<\/a><\/p>\n

5. Preheat oven to 350F. Heat shortening in a large iron skillet (or other oven proof heavy skillet) over medium heat.
\n\"image0711.jpg\"<\/a><\/p>\n

6. Place chicken in skillet. Cook for 3 minutes.
\n\"image073.jpg\"<\/a><\/p>\n

7. Carefully turn chicken and cook for 3 more minutes.
\n\"image074.jpg\"<\/a><\/p>\n

8. Carefully turn chicken and transfer skillet to oven. Cook for 7 minutes.
\n\"image076.jpg\"<\/a>\u00a0\"image0781.jpg\"<\/a><\/p>\n

9. Remove chicken from skillet and place on paper towels to drain for 1 minute. Serve.
\n\"image0801.jpg\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I grew up\u00a0around 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). …<\/p>\n","protected":false},"author":1,"featured_media":263,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":22,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":"","jetpack_post_was_ever_published":false},"categories":[169],"tags":[79],"class_list":["post-265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course","tag-chicken"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/09\/image0801.jpg?fit=200%2C150&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=265"}],"version-history":[{"count":2,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/265\/revisions"}],"predecessor-version":[{"id":638,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/265\/revisions\/638"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/263"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}