Finger Licken Fried Chicken

So we went to Costco the other day and I bought a frying chicken…you know, one of those Rotisserie style chickens you see in a warmer…they smell so good and are a fairly cheap and convenient dinner when paired with a salad and some rolls.

Well, buying them whole and cutting up and preparing is insanely cheap, I got this one for about $4.50 and you get 8 pieces (2 legs, 2 thighs,2 wings, and 2 breasts) – more if you divide the breasts.  From there, you can have all sorts of fun:

  1. Roast Chicken
  2. Beer Can Chicken
  3. Flattened Chicken (cutting the chicken in the middle and “flattening” it
  4. Just cutting up and cooking it…probably an infinite amount of ways to cook it at this point!

Well, it’s Friday night (at least, when I cooked this) and smoking hot outside…so what better way to cook it than cutting it up, pulling out the Deep Fryer, and sitting on the deck while having a drink?


  • Fryer Chicken
  • 1 cup flour
  • 2 cups buttermilk
  • Seasoning (Salt + Pepper, Chicken Spice, etc)
  • Cold Drink

How’s that for simple?


  1. Wash the chicken and pull any gizzards out.  Then pat the chicken dry with a paper towel
  2. Cut the chicken into pieces – for instructions check out this link – you’ll end up with something like this
  3. Get out a container that can fit all that chicken, put in the buttermilk, the seasoning, and toss the chicken in the buttermilk.  Put in the fridge for a few hours (the longer the better)
  4. Get out a paper bag, or a smaller Tupperware container, and put the flour in there, as well as the seasoning
  5. One at a time, put the chicken piece in your bag and shake vigorously until coated.  Repeat for all pieces
  6. Set up your deep fryer.  I always do this on the deck, so it doesn’t smell up the inside of our house…put it on 360 F.
  7. Grab your cold drink and have a seat on the deck, waiting for the beep from your fryer
  8. Put in your pieces one at a time into the fryer and cook for roughly 10 minutes (depends on the piece of chicken…wings will obviously cook quicker than the bigger pieces).  The chicken should be cooked to about 165 F. (you can see from the bare patches – I should have added more flour to my container halfway thru mixing everything)

Serve with fries, potatoes, salad, rolls, or whatever else you have in your fridge.


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