Fried Chicken Legs

I thought fried chicken sounded good tonight. Of course, it is one of the hottest days we have had so far this summer, but, well... Anyway. 

Earlier this afternoon, I had seen an article about research that had been conducted on mothers of children on the autism spectrum vs. mothers of "normal" children. I hate to use the word "normal" because, well, there really is no "normal," but you get the idea. So, according to this research, mothers of children on the spectrum have much higher levels of stress, anxiety, and depression. It also talked about some "trainings" that can help parents learn to relieve some of that stress and anxiety and help to fight off depression. I can completely relate to the outcomes of this article. Although, I think it can also apply to many dad's of children on the autism spectrum. It probably is true for parents of a child with just about any type of disability. Of course, in the middle of making this fried chicken, with matter covered hands, the girls start picking, pestering, and prodding each other. I think they have these little sensors that go off, letting them know that you are in the middle of something... How is it that it always turns out that way? 

Comfort food was definitely in store for this evening! Enjoy!

Fried Chicken Legs
12 chicken legs or chicken pieces

1 qt. of buttermilk or substitute

3 C. of flour

3 Tbsp. Seasoned Salt

2 tsp. Thyme

1/4 tsp. cayenne

1/2 C. milk

Oil or shortening for frying

Put the legs in a ziploc bag and cover with buttermilk, reserving about 1/2 cup, and let sit overnight, if possible. I only had mine marinate for about 1.5 to 2 hours. Preheat oven to 350. Remove chicken from buttermilk and pat dry. In a medium bowl, combine 2 cups of flour, 2 Tbsp. of seasoned salt, thyme, and cayenne. Add in milk and reserved buttermilk and stir to make a thick batter. In a separate dish, mix remaining flour and seasoned salt together. Heat oil or shortening in a deep cast iron skillet or dutch oven. There should be enough oil to almost cover the chicken completely. Heat oil. While oil is heating, dredge chicken in the wet batter, making sure to get a good coating, then dredge in flour mixture. Working in batches, place chicken in oil gently. Cook for about 5 minutes on one side then turn and cook the other side for another 3-4 minutes. Place chicken on baking sheet. Bake for about 15 minutes or until juices run clear.

*If cooking gluten free, like I did: use gluten free flour. I used Betty Crocker gluten free all purpose flour blend. I also had to use about 1.5 to 2 cups milk/buttermilk to get the batter thin enough to coat the chicken. I just eye balled it.

Original recipe from: Eatinonthecheap