College kitchen: fried chicken

Try this family fried chicken recipe at your next cookout.

Fried chicken, mashed potatoes and coleslaw are perfect dishes for a summer meal.

Image by Maddy Fox

Fried chicken, mashed potatoes and coleslaw are perfect dishes for a summer meal.

by Joe Cristo

It’s a common misconception that barbecue is the best summer food. We are barraged with images of cookouts, grills, Frisbees and bratwursts. 

The truth is that fried foods reign supreme, no matter what time of year it is. And no other fried food is more deserving of the crown than fried chicken.

 Many people think it’s difficult to fry your own chicken, but that, in fact, is a myth. Fried chicken might be one of the easiest, most cost-effective ways to feed you and your friends. 

So go to the store, grab a chicken and chow. 

Fourth of July Fried Chicken:

1 whole chicken or pieces of chicken

1 jar of pickle juice

1 carton of buttermilk

6 (at least) cups flour

1 tablespoon ground 


1 tablespoon paprika

1 tablespoon ground cloves

1 tablespoon pepper

1 tablespoon salt

4 tablespoons cayenne 

Canola oil (enough to fill a large pot)

1. Place your pieces of chicken in the pickle juice to brine (the longer you let the chicken brine, the tastier the result). 

2. Take the chicken out and soak it in buttermilk for 4 hours.

3. In a bowl, create a mixture of the flour and spices. 

4. Toss each piece of chicken in the flour until completely covered.

5. Pour the canola oil into a large pot. Make sure there is enough to submerge the chicken. Heat the oil to 300 degrees. 

6. Using a large spoon, slowly submerge each piece of chicken in the hot oil. Once the meat shanks appear golden brown, take them out to cool. 

7. Serve with lemon and hot sauce.