I would love to be able to tell you an amusing little story about how I came up with this fried chicken, or how I came to love fried chicken, or even something funny that happened while making this fried chicken. However, there are no stories. My husband I wanted fried chicken, and decided to try a different recipe from the usual, so this fried chicken was born out of an Alton Brown recipe and an Aaron McCargo, Jr. recipe, with a little twist of my own.
It was a great dish to accompany a night of watching Ballykissangel on our Netflix Roku box before series 2 becomes unavailable for instant watch tomorrow.
Inspired by Alton Brown & Aaron McCargo, Jr.
4-6 pieces chicken (we like legs)
oil, for frying
1/2 TBSP kosher salt
1 TBSP black pepper
1 TBSP paprika (any variety)
1 tsp garlic powder
1/2 tsp onion powder
1 tsp cayenne pepper
1 egg, lightly beaten
flour, for dredging
Mix together spices. Use about 1/3 to rub on the chicken. Let sit in the fridge for about 2-3 hours.
After chicken is out of the refrigerator, set up a breading station: place the beaten egg in a shallow bowl and mix it with about 1 tsp of the spice mixture. Place the flour in another shallow bowl and mix about 2 TBSP of the spice mixture with that.
Coat the chicken pieces in egg and then dredge in flour till fully coated.
Meanwhile, heat the oil in a deep fryer, dutch oven, or heavy skillet to 350 degrees. Cook the chicken for about 13 minutes. Drain on a wire rack for a few minutes before serving.