Recipe: Simple Fried Chicken

Tam Vo

Like everyone reading this blog, I don't have enough time in the day. Between my day job, my nearly four-month-old daughter and America's Got Talent, I hardly have time for the gym...um...yeah. But that doesn't mean we all can't enjoy some yummy home-cooked goodness. Often, food is like photography, in that less is more. When setting up a shot, I focus on three photographic elements: foreground, subject and background. I also pay attention to three areas when cooking my own concoctions: cooking method, subject and spices. Overly simple? Maybe. But this recipe for simple fried chicken is proof that simple can still be delicious.

The recipe, after the jump.

Simple Fried Chicken

• 1 1/2 to 2 pounds of chicken drumsticks
• 1 teaspoon of garlic salt
• 1/2 teaspoon of ground pepper
• 1 teaspoon of dried rosemary (use fresh if you have it)
• 1/2 cup of cooking oil

In a large bowl, combine the chicken, salt, pepper and rosemary. Toss to coat evenly and refrigerate for at least an hour before cooking. Long ago I learned that the average palate really only registers three flavors at a time. Since that has stuck with me through the years, when creating my own dishes, I try to start off with only three spices when cooking. If I must add a fourth, it's usually cayenne to add some heat.

In a 12-inch cast-iron skillet, heat the oil over medium-low heat. Let it get nice and hot before adding the chicken. Cook the chicken for 18-20 minutes, turning three times. When I fry chicken legs, I treat them as having four sides. This way, the legs are golden brown all around rather than burnt on two opposing sides and white on the other two.

Serve with your favorite starch and veggies, which for me are rice and spinach.