Sometimes there is the proper way to make something and then there is the way it actually gets done. There are a few steps that I would have done to the above dish that I didn’t. Four to eight hour brine? Didn’t have time. Buttermilk soak? Didn’t feel like going to the store (who has buttermilk hanging around?). What I did have was some chicken, carrots, cabbage and the desire to get off the couch for a meal that isn’t that complicated and everybody likes: Fried Chicken and Coleslaw.
Standard breading procedure (SBP) was applied: chicken tossed in spiced flour (onion powder, garlic powder, salt, pepper), then dipped in egg wash, then back into the flour. Fried in the eternal magic that is a cast iron pan (preferably passed down from a relative, or found at a swap meet). Not too hot, mind you. I know it’s fun to see all those raging bubbles, but if you cook it too fast the center will still be raw when the crust looks like tree bark. Just because you cooked it slower doesn’t mean it’s soaking up more oil. Keep it around 320 – 340 and you’ll be golden.
