finger-lickin' good

why is it that so many people think that fried chicken is only an out-to-eat kind of food?  i realize KFC does an okaaay job at this whole fried food thing, but seriously people, what's the cause for concern?  why aren't more of us doing this at home?  it's cheap, easy, and makes for some finger lickin' fun i tell ya!


i am not sure if it's the new-found "southern" gal in me {i can't believe i am saying this} kansas city roots  i've been getting accustomed to that has urged me to make this pan fried chicken delight, or if it's the fact that i've been craving meat ever since stella was born {i had a huge, and i mean HUGE, aversion to meat while pregnant with her}.  regardless of whatever reasonings i can come up with, i have been making this dish, quite consistently, for the past few months and this household just can't get enough.  try it out, why don't cha?


pan friiiied chicken


you will need...


- room temp. chicken thighs
- dry mixture of flour and cajun spices 
- peanut oil
- cast iron skillet (here's the one i use)
- pot holders as to not scald your hands and/or wrist
- an oven


- to start, put some oil in your seasoned skillet and let it get piping hot.  this usually takes 5 minutes or so. 
- coat your seasoned chicken thighs in the dry flour mixture until they are coated all over
- drop in two thighs at a time, letting them brown for around 5 minutes per side.  flip over and repeat.
- after all your chicken thighs have browned and are crispy golden in color, drain the oil from your skillet and put the chicken back in. i usually do 4 at a time.  this makes for yummy left overs.
- cook for 20-30 minutes in a 350 degree oven until they are fully cooked through.  
- that's it. i swear. 
- i like to eat this dish with rice, asparagus and sometimes, sweet potatoes.  you can also make a cream sauce to go over the top...but that's for another post. 
- now eat up & enjoy!

p.s. don't forget to lick your fingers :)