Skillet Fried Chicken

 
So this was my first attempt at making fried chicken. It turned out pretty good, but I think it'll be a while before I make it again. If KFC is a 10, I would rate this a 7. I doubt this was any healthier either. I used MSG and fried it in lard. That's right, I always keep a tub of lard in the fridge....

I marinated the chicken overnight in buttermilk. Not sure why. Seemed like the thing to do. Drain in a colander in the sink.

The Internets are lousy with copycat versions of KFC's 11 Secret Herbs and Spices. I found one that had MSG in it. How could KFC not have MSG, right?

Put the chicken back into a ziplock and a add a couple spoonfuls of the KFC mix. Coat evenly.

By now, the lard should be ready to go. Dredge the chicken in flour and ease the pieces into the skillet. Like an old man into a warm bath.

You want the oil at about 325 to 350 degrees depending on what you're frying. I was using big thighs and had the temperature a bit too high. By the time the crust was nearing "cajun" territory, the meat was only 140 degrees. To be safe it needs to come up to 160 to 170. I cheated and threw them in the oven for a few minutes to bring them up to temperature. Assuming you don't make the same mistake, cook 10-14 minutes per side.

.....and the finished product........

Tasty? Yes.
KFC tasty? Nope.

I really like the "11 Secret Herbs and Spices" though. I have a bit left over that I'll use as seasoning salt or spice rub. Love that MSG.

11 Secret Herbs and Spices

- 1 teaspoon ground oregano
- 1 teaspoon ground sage
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon pepper
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon MSG