Ethan’s Fried Chicken
In my Chandler County books, the Brass Rail Saloon is a local favorite hangout. Part of the reason my characters love to go there is Ethan’s Fried Chicken. Of course the bourbon, pool, friends and atmosphere help, but Ethan is known for two things. His bourbon blends and his chicken.
Here I’m sharing his famous fried chicken recipe.
- 1 whole frying chicken, cut into pieces
- 1 cup buttermilk
- 2 cups all-purpose flour for coating
- 1 teaspoon seasoned salt
- pepper to taste
- 1 stick of butter for frying
- 1. Cut up chicken pieces and skin them. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with seasoned salt and pepper to taste.
- 2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with waxed paper. Let sit until the flour is paste-like.
- 3. Melt stick of butter in frying pan. Put in as many chicken pieces as the skillet can hold. Brown the chicken in butter on both sides. When browned, reduce heat and cover skillet; let cook for 20 - 30 minutes (the chicken will be cooked through but not crispy). Remove cover, (add more butter if needed) raise heat again and continue to fry until crispy.
- 4. Drain the fried chicken on paper towels. Keep the finished chicken in a slightly warm oven until serving.