Fried Chicken Recipe

Fried Chicken. Nothing to be scared of! Just stick an apron on and turn up your skillet.

My favorite way to fry up chicken is out on our back deck, using the burner on the grill. This way the splatters stay outside, and every reason to get outside is a worthy one. However, I have no problem splattering up my stovetop over this recipe if the weather is inclement or you don’t have an outdoor burner. It’s totally worth it!

Use high quality oil (I used half lard, half ghee, but just use something with a high smoke point), pastured chicken, and watch your family devour the meal. Pastured chicken fried in high quality oil is extremely filling, and will make your skin glow and your nails grow. :-) Save those bones, as always, and turn them into golden, gelatinous broth.

Goods to gather:

• 1 chicken, cut into pieces

• 2 cups flour

• 1/2 cup cornmeal

• 2T salt, 2T ground mustard, 2T paprika

• 1T celery salt, 1T pepper, 1T ginger

• 3 crushed garlic cloves (or 2t garlic powder)

• Handful of fresh herbs (thyme, oregano)

Shake up the chicken pieces (a few at a time) in a bag filled with the seasonings until they’re well coated.

Heat up 6T, or 1/2 inch (depending on how big your skillet is) of your oil of choice.

Fry the pieces on medium high heat for 8 minutes on each side (wings come off sooner), or until the skin is golden and the juices run clear.

• Substitute whatever seasonings or herbs you have on hand. Cooking is experimental and flexible like that!