July is the month of fried chicken! July 6th is officially National Fried Chicken Day. This year, it also was the hottest day in memory. However, this didn’t stop me from braving my non-air conditioned kitchen to make some fried chicken. I make fried chicken with a variation of how my mother made fried chicken. I also add some other tweaks that I have discovered through the years. The main difference between Mom’s and mine is that I marinate the chicken in hot sauce for several hours. I also season it slightly differently, mainly just because I always like garlic as well. While making this recipe yesterday in the 110-degree+ heat, I thought it’d be fun to share and let others try it as well. Give it a try and then let me know what you think of the recipe! Also, if you have any tweaks or ideas on how to make it better I’d love to hear that as well!
Geek Eats Recipes: Mr. DAPs Fried Chicken
Cooking time can vary based on size of the pieces of chicken. In general I allow 30-45 minutes for cooking the chicken. I also tend to cook it closer to medium after flipping the chicken the first time to avoid over browning.
- 1 broken down chicken (3-4 pounds)
- 1/2 bottle (5 ounces) hot sauce - I used Tapatio or Crystal
- 1 cup flower
- 1 tablespoon garlic salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon onion powder
Marinate the Chicken
- Break down chicken and then put in a 1 gallon ziplock bag.
- Season with salt and pepper
- Pour 1/2 bottle of hot sauce into bag and cover the chicken.
- Seal the ziplock bag and put in the refrigerator for 4 hours. (put in a shallow pan to avoid leaking)
Mix the Dredge
- Put 1 cup of flower in a shallow dish.
- Mix 1/2 teaspoon kosher salt, 1/2 teaspoon pepper, 1 tablespoon garlic salt, and 1 teaspoon onion powder with the flower.
- Beat an egg in another shallow dish and set next to the flower dish.
- Create a line where the chicken can go from the bag, to the egg, to the flour, to the stove.
Frying the Chicken
- Put a skillet on the stove. I like to use a cast iron skillet.
- Put a few tablespoons of oil so it covers the bottom of the pan.
- Turn heat on to medium to medium-high.
- Take Chicken from the refrigerator.
- Cover each piece of chicken with egg and then flower before putting in the pan(s).
- Cook each side of chicken until golden brown.
- Verify chicken is done with a thermometer. Safe internal temperature is 165° Fahrenheit.
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I almost always serve my fried chicken with mashed potatoes. Yesterday, I also added corn on the cob. Generally, I would grill the corn but due to the heat, I didn’t this time. What are your favorite sides with fried chicken? Let me know how this turned out for you and what you like about it in the comments below!