Foodie Friday – First Meal Redux

Thirty-three years ago today I married the love of my life.  My high school sweetheart.  And as it turned out, my better half.  Jerry if you read this (and I know you do) I love you.  It’s been an amazing 33 years. Two happy old geezers…


In honor of the first meal I cooked for my new husband, who came from a family of amazing cooks, I give you my recipe for fried chicken.  Wow…that first meal.  It was a doozy.  Fried chicken, mashed potatoes and canned green beans.  Three of his favorite foods.  The chicken was cold in the middle, I didn’t put any butter or milk in the potatoes, I just mashed them.  The beans were good, though 😉

Well, I have improved my chicken frying skills over the years.  We don’t have it often but when we do everyone enjoys it.

Start out with either a whole fryer you cut up yourself or with your family’s favorite chicken pieces –  wash and dry them. Salt and pepper to taste. Let me say, I have yet to get chicken too salty. It needs salt on the chicken and in the flour you dredge in.


Next dredge your chicken pieces in flour (all purpose) seasoned with your choice of spices – I used just salt and pepper. But you can use garlic powder, cayenne…whatever is your taste.


Then dip the floured chicken pieces into seasoned buttermilk. Again seasoned to your taste.


Then BACK into the flour for a second coating. This process is what keeps your crust on your chicken. The first dredging helps it all adhere to the meat.


In the meantime you should have your skillet filled 1/2 full with oil – DO NOT USE olive oil as it will burn before it gets hot enough to fry the chicken. I personally use canola oil. When your oil is hot enough (ideally kept at 375) start carefully dropping pieces of your chicken in the hot oil. Depending on the size of your skillet and your batch of chicken to be fried, you could be in this stage a while. Never put too many pieces in at a time. Your chicken pieces should not touch each other. They need room to cook on all sides. It is best to let the chicken cook on one side until golden brown and then turn once. This will give you even browning and help your chicken cook all the way to the bone. I suggest you cook the pieces that take longest first ~ thighs, legs and large breast pieces. I cant give you a time, because it will vary depending on size of pieces, how large your skillet is…lots of things. Just watch it closely.


As your pieces get done, place them on brown paper on a cookie sheet to drain. Paper towels will stick to your crust. After you have all your chicken fried and while you are preparing the rest of your meal, place your chicken on a clean piece of brown paper (a clean paper bag will do) on a clean cookie sheet, cover loosely with heavy duty foil and place in a 300 degree oven until 15 -20 minutes before ready to serve. Then turn the oven off and leave it to stay warm until the meal is ready. This baking is important to set your crust, assure the bigger pieces are done to the bone (nothing I hate worse than undercooked poultry!)and will stay warm for your meal. Refrigerate leftover chicken for chicken salad (sans the crust), or just to eat as a cold lunch. Leftover fried chicken is not great warmed in my opinion. May just be my quirkiness but I think it tastes of feathers. Not that I actually have ever eaten a feather intentionally, but that is what I think of.

Chicken Gravy

Take out one cup of your oil from where you fried the chicken and put it in a clean skillet. Add 1/3-1/2 cup flour and make a roux from this. A roux is just oil and flour mixed and browned…not too brown, not too light. NEVER stop stiring…I use a metal whisk. Cook to the color of say…a new copper penny???…does that make sense? Just do not get it too brown and remember even if you take it off the heat, it will still be cooking in that hot skillet. So…you are to the brown perfection, add one can chicken broth. Slowly! Continue stirring. Add 1/3 cup diced onion, and a clove or two of minced garlic. Continue cooking and stirring until the onion is soft. Salt and pepper and set off the heat. You will have to reheat, probably adding more liquid (water is fine) just before serving.

So there you have it!  Have a great weekend everyone.  I will have to wait to celebrate my anniversary for a couple of weeks.  As always it will be worth the wait.

You can follow any responses to this entry through the RSS 2.0 feed.

Happy anniversary Susan and Jerry….and although it is 8:00 in the morning I could eat that plate of fried chicken…it looks so good!

Victoria in Houston


Wishing you and Jerry a Happy Anniversary. The chicken looks fabulous.

Happy Anniversary to you both. That is quite a milestone not many reach these days! Your chickeen looks fab. I can remember when I was first married and a young bride, I tried to make chicken cattiatore with a stewing hen. RUBBER in a tasty tomato sauce!! UGH! We learn as we go!

Happy Anniversary Susan and Jerry, many overall greetings from Niels (having 30 years anniversary on Sep 20) with my dear Bodil

Happy Anniversary and YUM that looks so good!


Happy Anniversary!

Thanks for sharing your recipe!

Happy Anniversary!!! How wonderful to have the relationship you have.

I am sadly a Southern Belle who has no chicken frying skills. Perhaps your recipe and tips will change that! You already made my biscuits bakin better 🙂