There is some truth in advertising. Fried chicken really is finger lickin’ good.
But it is also extremely hard to prepare well at home, at least in our experience — which is why Col. Sanders is wearing that stupid grin on KFC’s ubiqutous sign. The colonel knows that when a fried chicken urge overtakes you, you’re more likely to grab a red-and-white bucket of his crispy fried breasts and thighs than attempt to make your own.
That’s right. It was while flipping through TV channels over the holidays that my husband and I had our hopes rekindled for the possiblity of tasty home-fried chicken. A stroke of luck (or my husband’s overactive clicker finger) landed us on the Food Network just as Paula Dean, soaked in her Southern charm, was showing viewers how to make some alluring fried chicken. Not only did it look outstanding, she made it seem so simple.
This was in contrast to our past encounters with frying chicken at home. Those results had been less than appetizing: greasy bird parts, soggy coating that slipped off and failed to deliver a crunch, and a generally unappetizing fried oil smell that lingered for too long. Col. Sanders was not only grinning at us… he was taunting us.
But my husband must have gotten fried chicken on his brain anyway, because not a week after seeing this episode he declared that he was going to attempt pistachio fried chicken… a nuttier variation of Paula Dean’s recipe. Despite the TV evidence that this recipe could work, I was somewhat skeptical.
Skeptical, that is, until I saw those beautiful chicken quarters exiting our cast iron pan. Golden brown and delicious they were, with meat that was tender and moist. And when I pulled away a delightfully crispy piece of skin and was met with a satisfying and terrific crunch, I knew that we had vanquished the colonel.
Yes, folks, you can make good fried chicken at home. And if you have a taste for a nutty, crunchy skin on your fried chicken… try my husband’s pistachio fried chicken. You won’t be sorry, and — bonus — the colonel just might be!