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Summertime Beer Picnic

(Issue 25)



Spicy Fried Chicken


6 pieces of chicken meat with skin on
2 cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons taco seasoning 
Vegetable oil for frying


Pour vegetable oil into a cast iron skillet or heavy-duty pan until there is about an inch of oil in the pan. Set the heat to medium-high to bring the oil temperature to 350°F.

While the oil is heating, prepare the chicken. Place the flour, salt, and taco seasoning in a sealable bag. Seal the bag and shake it until spices are mixed throughout the flour.

Add several pieces of chicken to the bag. Seal it and shake it gently until the chicken is coated in the flour mixture. Shake excess flour off the chicken and place it on a clean plate. Do this with all the chicken pieces until they are coated. 

When the oil is heated to 350°F gently lower two or three pieces of chicken into the pan. Be careful not to overcrowd the meat. 

Cook chicken until it is golden brown on each side. This will take about 10 minutes per side. The finished internal temperature should be 165°F or higher.

When the first batch is complete, remove it to a cooling rack set over a sheet pan. Finished chicken can also be kept warm in a 200°F oven. If serving cold, cool it at room temperature, place it in a sealable container, and store in the fridge.

Serves 6