Abuelo’s Fried Chicken
Who doesn’t love fried chicken? This delicious, spicy version was taught to me by my father, Gabriel Tostado, who was a chef at the renowned Gordon’s Restaurant on Pine Street in Downtown Long Beach back in the 50’s. He’s been one of my cooking inspirations since I was a child, and this dish has always been a crowd pleaser.
The most important item you will need to make this recipe is a cast iron skillet. (If my Tamale Pie recipe wasn’t inspiration enough for you to invest in one, this dish certainly will be! I recommend Lodge Cast Iron Skillets.) I use a 10 inch skillet, or you can use an 8 inch skillet and make two batches.
First, I buy a whole “Best of Fryer Chicken.” Or, you can buy a whole chicken already cut up.
Then, SOAK the chicken in 32 oz. of buttermilk, 2 eggs, and 2 tablespoons of hot sauce. Let it marinate for at least 2 hours in the refrigerator. This breaks up the muscle, and makes the chicken tender and juicy.
After two hours, combine 3 cups of flour with the salt, pepper, cayenne pepper, paprika, and dried oregano in a medium sized bowl. Coat each piece of chicken with the flour mixture.
Fill your cast iron skillet halfway full with canola oil, and heat it to 375 degrees. Once it reaches the desired heat, place each piece of chicken in skillet and cook for 5 minutes UNCOVERED on medium heat, then cover the pan and continue to cook for 10 more minutes. Turn each piece of chicken over and repeat this process on the other side. Remove chicken from heat. I always place my fried chicken on a cookie rack instead of setting it directly on paper towels. This keeps it from getting soggy! Season again with a little salt if needed.
Ingredients:
‘Abuelo’ Gabe and my daughter Sasha
- 1 whole chicken cut into pieces (cut breast in half)
- 3 cups of all-purpose flour
- 32 fl. oz of buttermilk
- 2 large eggs
- 2 tablespoons of Louisiana Hot Sauce (any brand)
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of dried oregano
- 1 QT. of Canola Oil or Vegetable Oil
