Saturday, July 31, 2010

Simple Fried Chicken

Like everyone reading this blog, I don’t have enough time in the day. Between my day job, my nearly 4-month old daughter and America’s Got Talent, I hardly have time for the gym…um…yeah. But just because we all are trying to accomplish more than there are hours in a day, that doesn’t mean we can’t enjoy some yummy home-cooked goodness. Often times, food is like photography in that less is more. When setting up a shot, I focus on 3 photographic elements: foreground, subject, and background. For me, a similar trinity applies to cooking my own concoctions: cooking method, subject, and spices. Overly simple? Maybe. But the recipe below is proof that simple can still be delicious.


1 1/2 to 2 pounds of chicken drumsticks (subject)
1 teaspoon of garlic salt
1/2 teaspoon of ground pepper
1 teaspoon of dried rosemary (use fresh if you have it)
1/2 cup of cooking oil

In a large bowl, combine the chicken, salt, pepper, and rosemary. Toss to coat evenly and refrigerate for at least an hour before cooking. Sometime long ago I learned that the average palate really only registers 3 flavors at a time. Since that has stuck through the years, when creating my own dishes, I try to start off with only 3 spices when cooking. If I must add a fourth, it’s usually cayenne to add some heat.

In a 12-inch cast-iron skillet, heat the oil over medium-low heat. Let the oil get nice and hot before adding the chicken. Cook the chicken for 18-20 minutes, turning three times. When I fry chicken legs, I treat them as having 4 sides. This way, the legs are golden brown all around rather than burnt on two opposing sides and white on the other two.

Serve with your favorite starch and veggies, which are rice and spinach for me.

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