I love summer. The season brings to mind sunny days, fun, and relaxation. There’s just something infectious about the warm weather that makes people want to get out and do things. Besides the warm weather, summer also brings tons of live music, the opportunity for outdoor events, and a host of good food.
I suppose some of the food could be eaten in other seasons too, but it’s just not the same as enjoying it during the summer. I don’t know about you, but for me, all the barbecues and picnics really make the summer more enjoyable.
With that in mind, for the next couple of months, my posts will be dedicated to all the things (and foods) that I love about summer. First up: fried chicken.
I think of fried chicken as a supremely American food, although Haitians do have a version as well. I think my recipe is somewhat a combination of the two, although it really does tend to the more American side. It’s a definite comfort food. Maybe it’s partially tradition, but fried chicken in the summer (especially at a picnic) seems like tradition. This is one of those foods that is likely possible to eat at other times of the year (and probably easier to make given the heat of the frying), but it feels made for warm summer days.
I realize that there are a thousand ways to make this, and perhaps my recipe isn’t all that original, but I like it and I hope that you will, too. As always, feel free to offer feedback in the comments if you try it. I’m always open to suggestions.
One quick note about technique: I boil my chicken before flash frying. I think it guarantees that the chicken is tender, and it reduces frying time. There is a possibility of overcooking, but I still think that’s better than undercooking. Feel free to use whatever technique you’re most comfortable with.
6 chicken drumsticks
1 teaspoon black pepper
2 teaspoons dried basil
1 teaspoon chicken base
1 teaspoon seasoned salt
2 large cloves garlic, minced
3 cups of water
1/2 cup hot sauce
1 cup flour
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1 quart frying oil
1. Clean the chicken by rubbing the lime over all the drumsticks. Rinse with cold water.
2. Add all the chicken ingredients (except water) to a small pot and toss together. Make sure all pieces are evenly covered.
3. Add the three cups of water and cook on high heat for 35 minutes or until the chicken is tender. Add water as necessary to keep from drying.
4. While the chicken is cooking, mix the hot sauce and eggs together until thoroughly combined. Set aside for later.
5. In a separate bowl, combine the flour, salt, and pepper. Set aside for later.
6. Add the oil to a deep pan and heat on high for 5-10 minutes (it should be hot enough to sizzle). Reduce heat to medium.
7. Once the chicken is done cooking, dip each piece in to the egg/hot sauce mixture, then dip in the flour mixture until it is thoroughly coated.*
8. Fry the chicken in the oil for 1 minutes or until golden.**
*The chicken will be hot, so I use tongs for dipping. You can also wait until the chicken cools down if you prefer.
**You may have to do this in batches depending on the size of your pan. The chicken should be completely submerged in the oil for even frying. I actually use a deep fryer, which makes to frying more consistent and less messy.