What’s more comforting than a cool house that hasn’t been heated up by the oven or even dinner being completely ready when you get home after a long day at work? Well I would have to say fried chicken! This southern staple has been transformed to be made in the crockpot/slow cooker thanks to this month’s cookbook of the month!
Now don’t confuse this with the double battered variety popular at a particular fast food joint (as I first did when I saw the recipe). This ‘fried’ chicken is healthier, has more flavor, and is still crispy.
We really enjoyed this version of crockpot style ‘fried’ chicken and the only changes I made to the original recipe was the amount and variety of spices I used.
Fried Chicken
Prep Time: 10 minutes Cook Time: 6 hours on high or 8-10 hours on low Serves: 5
12-15 thawed drumsticks (or however many will fit nicely into your crockpot)
1/4 cup butter
1/4 cup flour
1/2 tablespoon seasoned salt
1 tablespoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
Combine all the spices and the flour in a shallow dish. Dredge each chicken piece well, and place into your crockpot.
When all the chicken is in the crock, pour 1/4 cup of melted butter over it.
Cook on high for 6 hours or on low for 8-10 hours.
Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
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