Sunday Dinner Fried Chicken
How do you spend your Saturday nights? Growing up I spent my Saturday nights watching my mama prepare Sunday dinner. Mama went through all of this trouble on Saturday just so that we would not have to wait long for a hearty meal after church. On Saturday night every inch of the house was consumed by the aromas of onions, bell peppers and garlic. Sunday dinners were reserved for slow cooked meals that covered our entire plates. I looked forward to rice suffocating under stewed beef or chicken and collard greens that had spent the entire evening and morning simmering the vitamins away. But best of all Sundays were when I could expect mama to fry chicken. Seasoned on Saturday night, ‘for the seasonings to sink into the meat’ my mama would say as she placed the plate of raw chicken peppered with white and black flakes and sealed with saran wrap into the refrigerator. It would not see the light of day again until it was ready to be placed in a bath of hot oil directly after my mama changed out of her church clothes. My mama never made the kind of chicken you get at a fast food restaurant where every inch is covered in batter. Mama’s fried chicken was touched directly by spices and plain flour came afterwards. I was so nervous the first time the season the chicken torch was passed down to me. “Season light to dark” Mama told me as I held the spices in my hand, tilting in the chicken’s direction. ‘Why?’ ‘So you can remember which seasonings you’ve already used.’ She explained. ‘Oh’. I said and nodded my head, made sense to me. I made nervous use of my wrist as I shook spices over the chicken wings. I did not want to be the one who was responsible for providing disappointed dinner taste buds for Sunday. Who wants to bite into fried chicken that is either too salty or too bland (yuck!)? It’s taking me some time but I finally have gotten my fried chicken to come close to that of my mama’s. I am still working however on starting dinner preparation on Saturday nights…Sunday afternoon works just fine for me.
WHAT IS YOUR FAVORITE FAMILY SUNDAY DINNER?
IngredientsCanola oil Chicken wings Onion powder Garlic powder Garlic salt with parsley Tony Chachere’s Famous Creole Seasoning Lemon pepper
DirectionsClean chicken and season with spices, light to dark. Start with onion powder and garlic powder.
Add garlic salt with parsley.
Add Tony’s seasoning.
Add Lemon pepper. Flip chicken and season spices on the other side. Then heat canola oil in frying pan.
[Note: I turn the eye on my stove between 5 and 6. Every stove varies in temperature. I do not use a cooking thermometer to determine when the oil is hot enough. Instead I use my mama’s technique – I wet my hands, stand back and then gently sprinkle drips of water from my fingertips into the oil. If it begins to pop, a lot, I know that it is ready.] Tuck wings …or not.
Flour chicken in a bowl.
Fry in hot canola oil. Fry for 7-8 minutes then turn. Fry for 7-8 minutes longer. (Depending on how you like your chicken you may want to fry longer. The hubby likes chicken ‘fried hard’)
Drain grease off of chicken.
HAVE A GREAT WEEKEND WITH THE FAMILY!!