Easy Fried Chicken for the 4th

Hi,

Family tradition has it that on the night of the 4th of July fireworks in Lexington, I pack a picnic dinner. We first stake out a spot for the fireworks, then we go to the carnival and ride a few rides. Then we go back to our spot, settle in and have our dinner while we wait for darkness and the fireworks. I usually make fried chicken, cut veggies, rice balls, fruit, and cookies. Here's the fried chicken recipe. It's adapted from a Sunset recipe and is actually as the name suggests "easy."

6-8 pieces thighs or breasts, the dark meat will be more flavorful, but some people prefer breast meat

I usually take the skin off the chicken, but you can leave it on, particularly if you decide to do drumsticks. If the breasts are particularly large, I like to cut them in half.

2 tablespoons sherry (I have also used white wine, or K you can also use your red wine vinegar)

Put chicken in a bowl and sprinkle with sherry. While the chicken soaks, prepare the coating.

1 cup flour
1 teaspoon salt
1 teaspoon garlic salt (If you don't have garlic salt, use more salt)
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon sage (if you don't have this you can omit, or if you have poultry seasoning, you can substitute)
1 teaspoon dried thyme
1 teaspoon dried basil

Mix the above ingredients. I use a pie pan, you can also use a bag.  Remove chicken from sherry, do not dry and coat with the flour spice mixture. The recipe says that you can shake the chicken in the bag, but I've never tried this? Coat chicken.

Salad oil (canola or peanut oil, you'll need enough to cover the bottom of your frying pan)

Pour oil to a depth of 1/2 inch into a heavy 14 inch frying pan. Arrange chicken skin side down in a single layer, without crowding in the unheated oil. (I usually end up crowding the chicken, and it works out fine.) If you have mixed dark and white pieces, put the dark meat in the center.

Cover the pan and turn on the heat to medium-high heat. Cook until the chicken begins sizzling loudly (about 7 minutes) and continue cooking for about 15 more minutes. Check to make sure the chicken isn't getting too dark.

Uncover the pan and turn the pieces over with tongs. Be careful because the oil will be quite hot. Continue cooking for another 10 minutes. You can check to see if the chicken is cooked, by cutting a thigh to make sure it is no longer pink. Lift out chicken and drain on paper towels or a cookie rack. Once the oil is cool, it is possible to use it again. I strain the oil through a sieve and using a funnel, put it back in a spare bottle and refrigerate.

I hope the chicken recipe works out "easy" for you as well. If you can't see live fireworks, try to find some on TV. I'll miss having everyone home this 4th!

Hugs and happy frying,
Mameekosan