Crispy Fried Chicken

What better way to foster fellowship and teamwork than all employees enjoying food and exchanging stories together? That’s exactly what we do at work every last Friday of the month. We all pitch in $5, get off our feet for an hour and have a ball over ribs, chips, cookies, sodas and conversation.

To celebrate Black History month, the center of our food for February was “soul”~candied yams, collard greens, macaroni and cheese, BBQ ribs and chicken. This southern-style recipe was especially prepared and shared by Greg, our Social Service director. The consensus of the fifty plus nurses and staff? BEST FRIED CHICKEN EVER!

Makes 4 Servings

1 3-lb chicken, cut into eight
1 cup self-rising flour
3/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/2 cup beer
vegetable oil for deep frying

Wash chicken parts and trim fat deposits under skin.
Combine salt, pepper, garlic powder, and paprika. Rub and massage onto chicken. Pour in beer. Marinate for 30 minutes to an hour.
In a wide, thick-bottomed pan (preferably cast iron), heat oil on medium-high until a cube of bread browns in 60 seconds when dropped into oil.
Fry chicken pieces a batch at time until golden brown, around 35 to 45 minutes.
Drain fried chicken on paper towels.

TIPS:
1) Make sure not to overcrowd pan when frying.
2) Original southern fried chicken do not call for beer. But the addition of the beer was a stroke of a genius (yes, Greg, you!). Very delicious results! It can be omitted, if preferred.
3) Also, some of the recipe variations require dipping chicken in beaten egg before coating with flour which creates a thicker “bread” layer.
4) Self-rising flour can be prepared at home using the following combination: 1 cup all-purpose flour, 1 1/2 tsp baking powder and 1 tsp salt.
2) Tender, juicy chicken without frying? The roasted onion-chicken recipe in the archive is the answer!