Family members often like to point out one another’s shortcomings. Recently, mine lamented the lack of fried chicken in their lives. Mind you, we love fried chicken – of all kinds. We even happily eat fried chicken that is just passable or from a local chain. But its appearance on our dinner table proves rare. Mostly for health reasons, partly because the cook abhors the lingering aromas.
The popularity of fried chicken restaurants fueled their reproach and subsequent plea: Let’s work on our own version. Preferably with do-ahead steps for practicality. Preferably spicy and reminiscent of the hot chicken served at Prince’s in Nashville that burned into our memories on the first bite.
You may ask yourself, why make fried chicken at home? First, it’s so yummy. Second, you can control the quality of the chicken and the frying oil. I really like the kosher chicken sold at Trader Joe’s for its flavor and modestly sized pieces (from small chickens). Organic chicken, sold at Whole Foods and many supermarkets, makes me feel good about what I’m serving. Heck, you can even take the skin off if you wish for a more healthful approach.
As for the cooking aromas, read oil labels, and select those designated for high-heat cooking. Safflower oil fries beautifully and doesn’t fill the house with off-aromas. Sunflower oil, peanut oil, rice bran oil and expeller-pressed canola oil work too. Do not use ordinary canola oil – it doesn’t hold up to high temperatures, so it smells nasty. Trust me.