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Better Than Best Fried Chicken
January 22, 2007

I've made this several times now, the other night we had my mom over (who makes excellent fried chicken!) and she loved it and asked for the recipe! I do add some extra spices to the flour mixture, depending on my mood of the day. I don't find it all that messy to make, probably because I'm a messy cook at the best of times. I usually use a whole chicken cut up instead of just breasts, and toss the pieces in a bag to coat with the soup, then put on a rack over a cookie sheet to drain the excess for a minute or two before the flouring step. Maybe that saves a little mess, but it also works quickly for me. I'm usually cooking for 7 to 10 people, so I'm doing large batches. The bags go in the trash, the rack and cookie sheet go in the dishwasher, so the little mess is no big deal. Use tongs to handle the chicken, you can rinse them when the dough builds up on them and keep your fingers clean at the same time.

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