The Dawg’s NYC Ghetto Fried Chicken

Making fried chicken is pretty easy. If you a have problem making this recipe maybe you should’t be in the kitchen.
 
 
All you need is:
1 - Chicken parts with skin;
2 - Crisco (makes a better crust than regular oil);
3 - Any/all seasoning in the cupboard (salt, pepper, cumin, paprika,     cayenne pepper, garlic, and oregano, are the basic.
Feel free to explore).  If KFC uses the 31 seasonings – why shouldn’t you?;   
4 – Buttermilk;
5 – Flour;
6- Regular breadcrumbs; and
7- Cast Iron skillet.
 
*If you are a germ freak – you can soak the chicken parts before cooking in a pot of COLD water over night in the
refrigerator. Cold water will help release the blood within the chicken before cooking and will also kill a lot of the bacteria
that’s on the chicken…Remember to pat the chicken dry before seasoning.
 
Seasoning the chicken
 
I personally like seasoning the flour before I soak the chicken in buttermilk.   There is no need for exact measurement
because the more seasonings you use, the happier the chicken.  One tablespoon of Salt & Pepper is a must! The medley of
other spices, just use a splash here and there.
 
In a large paper bag (plastic bag or Tupperware will do) combine all your seasonings (except for the breadcrumbs) with the
flour.  Try to use as little flour (2 to 4 cups depending on how many pieces you’re frying) as possible when initialing
battering the chicken. Add the chicken in the bag and shake.  You want the chicken to be lightly covered by the flour.  After
removing the chicken from the bag (shake off excess four) and immediately place the chicken into a large plastic food
storage bag.  Have the bag sitting in a large pot or bowl to help keep from making a large mess.  When all the chicken is in
the bag add the buttermilk.  Add the buttermilk until every piece of chicken is covered, then tie a knot or twisty on top of
the bag and place in the refrigerator for at least an hour.
 
Double Dipping
 
It’s very important after letting the chicken soak in the buttermilk that you re-dip the chicken in seasoned flour.  This time
when battering the chicken in flour, the flour will be in a bowl versus a paper or plastic bag. The flour should be lightly
seasoned with salt, pepper and a cup of breadcrumbs. When removing the chicken from the buttermilk, softly place the
chicken in flour and again lightly flour the chicken by just flipping the chicken in the flour mixture.  Each chicken piece one
by one should go from the buttermilk into flour and then into the skillet.
 
Frying the Chicken
 
In a large Cast Iron Skillet melt enough Crisco to cover 3 quarter of the chicken parts.  Try not to overcrowd the chicken
parts in the skillet (you’ll just make a mess and it takes longer to cook).  Let the skillet with Crisco heat -up to almost a
smoking point on a high heat.  To test for temperature splash a little bit of flour into the pot (or if you want to do it ghetto
style, splash a drizzle/mist of water into the pot but be ready to jump back from the stove) if hot enough the flour/water
will sizzle.
 
Slowly add the chicken pieces to the hot pan skin-side down. Cover the skillet and reduce the heat to medium high and
cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes, or until golden brown
and cooked through. Drain the chicken on paper towels and then you are ready to eat.
 
 
Yours truly,
 
The Dawg