Steaming Up The Kitchen…
I thought hitting the second trimester was supposed to bring TONS of extra energy. Mommys? Isn’t that the case? Because if it’s true, there has to be something wrong with me. Sure, I have energy to repaint a master bedroom and paint a kitchen door, but do I have the energy to cook dinner? Oh hell no!
I’m trying really hard to be like the best most amazing fun wife ever, but it’s a little tough when you’re growing a small child in your belly and you feel like if you take just one. more. step. you’ll fall over from sheer exhaustion. And of course you want to make your brand new husband a delicious home cooked meal, but the only thing that sounds delish to you and the growing child is frosted flakes, white toast, and maybe some of those gummy things that the hubby has been bringing home from work. Certainly not the gourmet fare he was used to when we were just dating.
What did I do? I know it’s a very pressing question for most people, but of course I did what any sane, logical, realistic woman who is four and a half months pregnant would do. I made my sweet southern husband fried chicken and homemade biscuits. Because that’s totally logical, and I’m sure on some level, fried chicken and biscuits are the exact same thing as frosted flakes to a not even born palette. Right?
Savor this amaze balls fried chicken with a nice cold beer. Or if you’re me, some Coconut La Croix (which will taste amazing this summer with a splash of rum, after the baby is fed of course!)
Place your chicken breast in a large bowl and cover with buttermilk for at least 12 hours, although 24 would be way better.
Pour oil into a large cast iron skillet (yes it makes a difference, but if you don’t have one, use a dutch oven) so the oil is about half-way up the side. Heat the oil to 340 degrees.
Time to set up your battering station. In a large shallow dish, combine the flour with paprika, salt, pepper, and chili powder. The amounts of spices you use depend on your tastes. I recommend using a lot of salt in the flour to give the chicken flavor right off the bat.
Carefully remove the chicken from the buttermilk and allow any excess to drip off the chicken. Using the wet hand/dry hand method, cover the chicken breast pieces in flour and CAREFULLY drop into the oil. You may want to use tongs for this. If you need to do this in batches, don’t worry. You can pick at chicken skin while the next batch is cooking!
Allow the chicken to cook for about 8 minutes, then flip (the oil should only cover about half the chicken). Cook the chicken another 6-8 minutes and remove from the oil directly onto a cooling rack with paper towels under it. Sprinkle with more salt and allow to cool for about 10-15 minutes.This entry was posted in Awesome Wife, Chicken, Main Dish, Winter Favorites. Bookmark the permalink. ← Not-Tails Let the cravings begin →