The Recipes

Fried Chicken

When I was growing up in Illinois, we ate Brown's Chicken every so often.  Amazing fried chicken, and more importantly, amazing fried mushrooms.  Thankfully, I was never subjected to the dreaded KFC or Popeye's... no offense if you them.

Made this for friends, and I was pretty dang proud of myself.

Fried Chicken


- 4 chicken thighs and 6 drumsticks (or whatever chicken parts you want)
- 2 1/2 c. buttermilk
- 2 c. flour
- 1 bottle vegetable oil
- 1 T. cayenne pepper
- 1 T. paprika
- salt
- pepper

The day before you want to serve, submerge the chicken in the buttermilk.  Let it soak overnight.

Pour the oil in a large pot.  Let it come to 325-350 degrees.  Another neat trick, as opposed to using a thermometer, is to use the handle of a wooden spoon.  If you touch it to the bottom of the pot and bubbles appear, it should be ready.

Make sure the chicken and buttermilk are at room temperature.  Combine the flour, cayenne, paprika, salt, and pepper.  Shake some of the buttermilk off of each piece of chicken and dredge it in the seasoned flour.  Carefully drop each piece into the oil, making sure to do so slowly.  Watch your oil temperature, making sure to not overcrowd the pan.  Every piece you drop will lower the temperature.

Cook for 10 minutes on each side, using a spider to flip the chicken over in the oil.  Once done, immediately transfer to a paper towel-lined plate and season with salt.  Serve with whatever sides or extra sauces you like.