The secret to succulent fried chicken starts with a marinade or brine which keeps the chicken at its peak juiciness. Sprinkle salt pepper garlic and onion powder on chicken.

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But there s more to a chicken than that.

Fried chicken for dummies. Get your cast iron skillet out and ready to fry some chicken. Fried chicken pairs perfectly with french fries cajun seasoned obviously or cornbread a vegetable like corn or green beans and garlic mashed potatoes. Other bone in cuts like breast quarters the wing breast and back or leg quarters the drumstick and thigh are available but take longer to cook than boneless cuts.

Besides chicken legs are perfect for eating fried chicken the way it was meant to be with your hands. 1 1 2 cups flour. Cast iron is perfect for everything but that s another post.

Sweet tea and ice cream are usually our beverage and desserts of choice. This quick chicken brine works for a couple of reasons. Wash the chicken pieces.

1 teaspoon freshly ground black pepper. Roll or shake the chicken pieces in the flour mixture. Dip the chicken pieces in milk and then dredge them in a mix of flour salt pepper and paprika.

In medium bowl mix the flour season salt paprika rosemary and garlic and onion powder together. Heat oil or shortening in a deep cast iron skillet or a dutch oven on. Pat them dry after you rinse them.

Then find either a big heavy bottomed pot like a dutch oven or a high sided skillet. 1 2 teaspoon cayenne pepper. 1 1 2 teaspoons salt.

Fried chicken traditionalists generally choose a buttermilk marinade while. And by including fresh garlic and herbs you re imparting a rich flavor to the entire chicken meat rather than just seasoning the surface in a recipe. Cast iron is perfect for this.

Chicken breasts legs and wings are the most commonly used parts of the chicken. Ingredients 1 chicken about 3 pounds cut into 8 pieces. The content of salt is higher than most brines so it works more effectively quicker than a standard brine.