I am working on a second sweater for myself. Its really easy just garter stitch in hot pink.
I have actually gone a little bit further than this but this week was kind of slow. Leo got sick and I had him at home the whole week.
I like to watch something when I am knitting something like this that does not need my full attention. I was watching Fuller House on Netflix, a continuation of Full House. I can’t tell you why I like watching it but I do. In the comedy they always have fried chicken in the fridge, so I have had it on my mind for a few days now.
Fried chicken is obviously bad for your health but tastes so good especially when you make it when you have time. I like to marinate my meat in buttermilk or sour milk for twenty four hours. Then I dredge it in seasoned flour then in eggs with hot sauce and then back into the flour.
I would like to think I now know how to fry chicken perfectly. There are a few things that I used to do wrong that I have corrected now:
- I used to set the stove temperature too high and the chicken would brown too quickly before it was cooked through.
- Overcrowding the chicken. If you fry too many pieces at once the temperature of the oil will go down and cause the chicken(or any deep fried food) to absorb the oil.
- I used to rush through the process. The darker pieces need about twenty minutes, so if you are frying the whole chicken you may need an hour for the whole process, obviously depending on the size of pan you are using.
- The pan you use matters. The tools you use when cooking will make a difference to your final product. I prefer to use a cast iron skillet when frying chicken.
- 3 eggs
- 1/3 cup water
- 1 cup hot red pepper sauce
- 4 cups flour
- 2 teaspoon pepper
- 2 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 quart buttermilk or sour milk
- Salt, Pepper,
- 1 (1 to 2 1/2-pound) chicken, cut into pieces
- Oil, for frying
- Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
- In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
- In a large gallon freezer bag, mix flour, pepper, paprika, garlic powder and onion powder.
- Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper.
- Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
- Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
- Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.
Recipe adapted from From Away