Fried chicken: the quintessential southern food. Just like the Zac Brown Band sings…
“You know I like my chicken fried
A cold beer on a Friday night
A pair of jeans that fit just right
And the radio up.”
I didn’t fry one bit of this actually. My mom did (I feel like that increases the “southern-ness). In fact, she spent 2 1/2 hours frying this mega-pan of chicken for my brother’s 19th man-folk birthday party. Happy Birthday:)
She used this huge electric skillet and a whole lotta oil. Oil…it’s kind of just a fact of life when you are frying. This amount fed about 15 people (13 of whom are college boys) with a gallon bag leftover.
1 bag (about 6-8lbs) of frozen (thawed) skinless boneless chicken breasts and
1 bag of frozen (thawed) thighs, both cut in to finger-food size pieces
Bowl of all-purpose flour (3ish cups)-seasoned with garlic salt, celery salt, pepper, seasoning salt
heat vegetable oil to 400 degrees, about 1/2 in deep in the electric skillet
dredge chicken in the flour mixture
cook on the first side until crispy-about 10-15 minutes
when it’s golden brown, flip for another 10-15 minutes until golden brown
Once it’s golden brown all the way around and crispy, set the chicken on a paper towel-lined plate to soak up the excess grease and re-salt to make sure it is well-seasoned. Keep warm in a 250 degree oven, covered with foil.