my kitchen

thyme fried chicken

February 26, 2013

thyme fried chicken titleI don’t make fried chicken very often. Fried anything for that matter.

But, when (and if) the need arrises this is my go-to recipe. I know there are probably healthier versions out there, which I am all for, but this is fried chicken after all. To be fair, my script takes place in a shallow pan of olive oil opposed to a vat of shortening.

I guess if I, or you the reader, need justification–one must simply remind themselves this is an occasional treat.

Onward.

You will need:

  • 1 cup of all-purpose flour
  • 1 cup of corn meal
  • 1 cup of milk
  • 2-3 chicken breasts (I use organic free-range)
  • fresh thyme
  • 1/2 cup olive oil
  • salt + pepper to taste

Start my de-leafing the fresh thyme. I actually think thyme is fast-becoming my favorite herb–in fact, it’s my prediction for taste trendiness over the next few years. It’s already found its way into conventional cocktails… hmmm, I better get on this.

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Mix the thyme with the flour and cornmeal. Add a spot of salt and fresh cracked pepper while you’re at it.

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Butterfly the chicken breasts and then cut into varied sized pieces. This next part sounds (and looks) disgusting, but in a mixing bowl add the cut-up chicken and milk. Could be the grossest cereal ever.

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Once you have your two bowls ready to go, prepare your frying pan. Depending on the pan size, add about a 1/4″ of olive oil. If you’re unsure, under estimate… you really don’t want the chicken to be completely covered by oil by any means. Heat the olive oil until it starts looking glassy. (Start at medium-high.) If the pan is smoking turn down the heat. Frying anything is tricky because you don’t want the oil to be too cool otherwise the chicken won’t cook quickly enough.

Try and use only one hand for this next part! Take a milk soaked piece of chicken and toss into the flour/corn meal mixture and then right into the frying pan. You can bread all of the chicken at once and then add to the frying pan, but I actually prefer to bread the pieces as I go.

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Use tongs to flip the chicken. When golden on all sides remove and place on a paper towel lined plate.

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Yum! Now what to do with these morsels? They are delicious on their own or you can make one hell of a sandwich.

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1 Comment

  • Reply sippitysup March 4, 2013 at 2:57 pm

    These simple little “nuggets” look delicious, and yes I think a sandwich is the way to go. GREG

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