Fried Chicken

I remember as a child going to my great grandmothers for home cooked meals. Ok, they weren’t really meals, it’s was more of a baffet of food. Didn’t matter why, or how little people she was serving, there was ALWAYS more food than we could ever eat. From homemade biscuits, to mashed potatoes, home made fried chicken (even though, she loved us to occasionally pick up a bucket of KFC and bring it over) to more deserts than we as children needed. No one went home hungry. If you did it was your own fault.

The biggest thing to always stick out in my mind however was her fried chicken. The recipe is no longer around for how she made it, I’m not sure anyone knew exactly how she made it to be honest. And frankly with my families weight and health issues I decided to try another route with the chicken.

Mom helped me with this tonight and while the chicken was nice and yummy the breading left a lot to be desired. Course all we used for the breading this time was flour. We try not to cook with salt as we all are pretty heavy salters when it comes to our own plates and high blood pressure is already showing it’s ugly little head.

We used chicken legs that were dipped in beaten eggs, rolled in flour, sitting on a foil covered baking sheet on a wire rack and baked at 450* for 40 minutes.

The chicken came out with some flour not quite fully stuck to the chicken. It was fully cooked and delicious, but I think next time I will be adding some form of spice to it as it tasted very bland to me. But for a first attempt, not bad. Nowhere near what grandma cooked. But it can only get better from here.