granny’s fried chicken

Here’s the funny thing about being a foodie … the more you love food, the less you know what foods you really want to eat at any given time. I find the biggest arguments I have with my beloved are truly about what to have for dinner. Sometimes there’s just no correct answer. But today (insert thankfulness) there is one.

Granny's Fried Chicken

Granny’s Fried Chicken

Now, I’m not saying MY grandmother is the only one who knows what to do by way of fried chicken. But, for a gal that refuses to eat hot foods cold – this is the recipe that breaks all bounds. It took me 20 years to realize that more often than not – simple is truly better. I’m honored to share this one with you. *Please note, there may be some terms that make no sense to you (if you’re not Southern or at least from these here parts, but keep at it. It’s well worth your time.

What you’ll need:

  • 12 drumsticks (although, works with any chicken cuts you desire). Nope. Leave the skin on and all in tact.
  • 3 cups all purpose flour
  • Iodized (you know, like Morton’s) salt
  • A lot and I mean a lot of pepper
  • Canola/ peanut oil (enough to coat your skillet and fill to 1/2 an inch)

What you’ll do:

  1. Heat oil in skillet to medium high.
  2. Place chicken in the largest bowl you’ve got.
  3. Salt generously – don’t worry about shaking it or anything fancy. *If you have more layers (due to constrained bowl size, fret not! Simply salt each layer generously. And yes! It’s normal to think you’ve got too much salt going. Again, DO NOT WORRY!
  4. In another bowl, pour flour. Then add chicken pieces (no more than 6 at a time). Toss to coat thoroughly. Do not, again DO NOT be shy.
  5. Place first batch of chicken into skillet and turn heat up to high (the temperature of the chicken drops the temperature of the oil – thus this is the most important step folks)!
  6. Generously pepper the chicken (while in the skillet).
  7. When the edges of the chicken turn “kindly” or golden brown (about the shade of a toffee candy), flip your chicken.
  8. Pepper generously again.
  9. When all sides of the chicken are toffee colored or 165 degrees, remove and …