I don’t DO fried chicken very often. I do oven fried chicken, baked chicken, sauteed chicken, barbecued chicken, and who knows how many other variations. But fried? Yet, that was the eldest’s request for a Sunday night dinner. And I do try to accommodate requests for specific dishes. Of course, given my penchant for experimentation, they’ve learned to be specific if they want specific!

I started with The Perfect Recipe by Pam Anderson but immediately had to adapt. I didn’t have buttermilk and didn’t think my powdered baking substitute would work for fried chicken. I have made tandoori chicken before, soaked in yogurt, that came out great, so decided the tanginess of the yogurt could substitute for the buttermilk. It did great! This was good fried chicken!

Soak your bone-in chicken pieces in:

1 cup plain yogurt
1/2 cup milk

Soak for an hour on up to a day, depending on your schedule. I did about 2 hours.

In a paper bag (if you like to shake) or a flat pie pan or other dish, mix up:

2 cups flour
2 tsp salt
1/2 tsp pepper

Shake or dredge the chicken.

I had to use two skillets, both large, to fit in one whole chicken cut into pieces. I cut into the standard wings, legs, thighs, breasts and then cut the breasts in half, so basically 10 pieces.

The recipe called for 3-4 cups of vegetable shortening, but I just couldn’t bring myself to do that. So I used about half that, probably less than 2 cups, split between the two pans. I didn’t quite reach the recommended 1/2″ recommended depth though.

I heated the shortening, dredged the chicken, and fried it. Here, I’ve seen differing advice. Pam Anderson says to fry it covered for 5 minutes, turn, cover, and fry another 5 minutes, then cover and cook another 10-12 minutes. I had it uncovered while browning, then covered it the latter 10-15 minutes. I had less fat than called for and the first time I sliced into a piece it was just a tad more pink than my comfort level. This could be due to my adversion to creating a messy stove while I cook, since I’m also the dishwasher! Perhaps I didn’t have the heat high enough? Although, had I covered the pans, that would have lessened the mess. But every other friend chicken recipe I’ve done has had you brown the chicken uncovered and I guess I wasn’t that ready to break with tradition. Maybe next time…

This was really good, despite my not following the directions. And I did make pan gravy to go with the mashed potatoes. When I cut up the chicken, I cut up the neck and back and set them aside. Normally I’d throw it my freezer bag of stock parts but thought I’d give her idea a whirl of making a quick stock now to use for the gravy.

Basically, cut the chicken parts in 2″ pieces. Brown them with a chopped onion for 5 minutes over medium high heat. Reduce the heat to low and cook another 20 minutes. Add a quart of water (for 1 chicken neck and back), lower the heat, and cook another 20 minutes at least, leaving the liquid just simmering.

For gravy:

3 Tbs flour
3 Tbs fat from cooking the chicken
1 1/2 cups chicken broth *

* use part milk if you want a cream gravy

Heat the fat and add the flour and cook over medium high heat, stirring almost non-stop to keep it mixed for 2 to 3 minutes. A wire whisk or a flat wooden spoon works well fro this. Slowly add the broth, bring to a simmer, and cook a few minutes until thickened. Salt and pepper to taste.

Serve over mashed potatoes with some greens on the side. Mmmmmm!