It’s a white people word that means almost anything.
But it’s really awkward when you don’t have cable, and the final episode of this season’s Food Network Star airs, but isn’t posted on hulu until Thursday. Did Justin win?! I have to know. Spoiler alert: yes. yes, he did. Woot Justin!!!
But what did you do with your Sunday night? I sat in my living room and prepared for a workshop I’m leading this week. Oh yea! I also chowed down on this with one of my best friends:
I got to hear all about her recent love interest. Sometimes, you just need to eat fried chicken and talk about girly things. Sometimes. Maybe a lot of times.
Aside from the fact that there was frying involved, this was some pretty easy-peezy-lemon-squeezy fried chicken. I did a lot of reading about fried chicken, and the ideal starting temperature for the oil is somewhere around 375. When you put the chicken in the oil, the temperature is going to drop. You have to watch out for this.
All of that said, I kind of maybe don’t have a frying thermometer. Whoops. But that’s ok. It just means you have to take it slow and pay attention. I started by heating the oil on medium, then dropping in a small piece of chicken. When the chicken was cooked, the breading was too light. And then I overcompensated for that, so the next piece of chicken was undercooked when the breading was golden brown. The third piece of chicken was… what can I say… just right.
So here’s how it goes…
- 2 lbs. chicken breast, cut into smaller pieces
- 1 1/2 cups all purpose flour
- 2 eggs
- 1/2 cup milk
- salt and pepper to taste
Whisk the eggs and the milk together. Season the chicken thoroughly. Coat the chicken in the flour. Then dip in the egg/milk mixture. Dip in the flour again. Then fry that bad boy up.