Curt loves fried chicken but I don't make it very often, it's time consuming and one of those meals that you have to sit there and overlook constantly. Needless to say, unless it's a weekend or vacation time, I don't make it that much.

BUT, today is Curt's birthday so I thought it was the right time to make him this special meal. He loves this chicken and says it's better than KFC. I'm sure it's not, but I love him for saying it :)



2 1/2 lbs assorted chicken pieces
1/2 t. salt
1/2 t. freshly ground black pepper
1 1/2 c. all-purpose flour
1 t. ground red pepper
1 egg, lightly beaten
1/3 c. milk
vegetable oil


Season chicken with salt and pepper.


Combine flour and red pepper; set aside.


Combine egg and milk; dip chicken in egg mixture and dredge in flour mixture, coating chicken well.

Pour oil to a depth of one inch in a heavy big skillet and heat to 350 degrees.

Fry the chicken in hot oil over medium heat 15 to 20 minutes or until golden brown, turning occasionally.


Remove small pieces earlier if necessary, to avoid overbrowning.

Drain chicken on paper towels. Serves 4.

I LOVE fried chicken and there's so many versions out there, but this is the way I make mine, I found the recipe in one of the Gooseberry Patch cookbooks a long time ago and the family really enjoyed it.




1 gal. cold water
1 c. kosher salt
1 c. sugar
4 to 5lbs chicken
1 c. all purpose flour
3/4 c. buttermilk
1/2 t. cayenne pepper
oil for deep frying

Combine water, salt and sugar in a large bowl; add chicken. Cover and refrigerate overnight; drain and pat dry.

Combine flour, buttermilk and pepper in a mixing bowl. Coat each piece of chicken; deep fry in oil at 355 degrees for 8 minutes or until juices run clear. Makes 4 to 6 servings.


Combine flour, buttermilk and pepper in a mixing bowl



Coat each piece of chicken


Click the thumbnail below to download the printable recipe card: