Wednesday, August 15, 2012

Deep Fried Deliciousness

I can't eat like this too often, but every once in a while I need something deep fried.  Maybe it's a Southern thing?  We do fry everything down here and I do mean everything (candy bars and pickles come to mind).  But, I like to think that everyone, North or South, loves that hot, crispy goodness.  Here are a few recipes that celebrate the decadence of Deep Fried Deliciousness.

I don't know where the name "Chicken Fried Chicken" came from, kinda redundant.  But, so good and easy to make.  I'm always amazed at how just a few simple ingredients can make something so delicious.


4 boneless chicken breasts
1 egg
1/4 cup milk
canola or vegetable oil

In a large skillet, heat oil (a few inches deep) on medium-high heat.  Season chicken with salt/pepper on both sides.  Put some flour on a plate (about a cup or two-eyeball it) and mix in some salt/pepper.  In a bowl, beat egg and milk together.  Dredge chicken in flour, then egg wash, then back in flour.  Fry in hot oil for 4-5 minutes on each side, until golden brown.

You could make your own white Country Gravy from scratch, but I never do.  McCormick makes a good packaged gravy mix.  You just mix it with water and simmer it till it thickens.  The gravy is great on the chicken as well as mashed potatoes.  Comfort food to the max!

Making your own onion rings is so much cheaper than buying those frozen ones and way tastier!


1 large onion
1 egg
Cajun seasoning (or salt/pepper)
oil for frying

Heat some oil in a skillet or pot on medium-high heat.  You want it to be about 350 degrees.  To check if it's hot enough, throw a tiny bit of flour into the oil, if it sizzles, it's ready.  Slice onion into thin rings.  Separate the rings.  In a large bowl, beat egg.  Add onion rings and coat with the egg.  Make sure they are coated well with egg.  Season the rings.  Add flour, a little at a time, mixing as you go, until the rings are no longer wet.  They should be well coated with flour.  Doing it this way keeps the crust from sliding off.  Drop a few rings at a time into the hot oil.  Cook until golden brown, it only takes a minute or so.  Drain on paper towel.  Sprinkle with salt as soon as you take them out.  Don't try to fry them all at once!  That will make the temperature of the oil drop and they won't cook.  They'll just get soggy.  Fry them in batches.

I grew up in a very rural area.  We had to drive at least 20 miles to get to civilization.  There was no Dunkin Donuts down the block (there wasn't even a block, just a gravel road and a swamp).  So, my Mama got creative and made her own Donut Holes.  Here's how she did it:


1 package refrigerated can biscuits (Pillsbury)
powdered sugar
oil for frying

In a medium-sized pot, heat oil (fill it about 1/3 of the way up with oil) over medium-high heat.  Put some powdered sugar into a big bowl.  Set aside.  Break each biscuit in half.  Roll each half into a ball.  Gently drop into hot oil.  Fry for about 1 minute on each side.  Sometimes they flip over by themselves, sometimes you need to flip them.  When they are golden brown (about 2 minutes of cooking) take them out and put them right into the powdered sugar.  Roll them around until they are completely coated in sugar.  *Fry these in batches.  I usually fry about 5 at a time.

For a variation you can roll them in cinnamon-sugar instead of powdered sugar.

So, when you get a craving for something deep fried, try one of these recipes.  They are simple, cheap and down-right delicious!

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