Meat to Surface Area Ratio

Fried chicken. That was my hands down favorite. A visit to the Colonel for original recipe or extra crispy was just fine. I don’t think any main meal other than fried chicken came close to being my favorite when I was a kid. Pizza was more infrequent back then (the frozen stuff was horrid and delivery was almost unheard of). Mac and cheese was, and still is, good. Spaghetti was another one close to the top. Cheeseburgers were pretty awesome too. But nothing held a candle to Kentucky Fried Chicken (it wasn’t officially KFC back then).

As I started cooking, I shied away from frying chicken of my own. First, I didn’t think I could match the flavor of the original recipe (and still think I don’t) and second, it seemed like a big waste of oil. As I progressed through my culinary journey, I made it on occasion but never found one that was really good. I think I’ve found a recipe I can live with.

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This chicken was really good. I think the deep fryer helped some, even though it took me several batches to get though it all.

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After reviewing the recipe I decided to make only the cuts of chicken that I really wanted, thighs and drumsticks. Breasts have a lot of meat and have too high a meat to surface area ratio. Come on. You know what I’m talking about. Fried chicken is all about the outside. Wings should be reserved for buffalo sauce and much of the surface area cannot be eaten. Thighs are a great rectangle of meat and who doesn’t love the built-in handle of the drumstick?

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The wet and the dry. Or should I say, the dry….the wet….the dry.

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Into the fryer.

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Lovin’ the bubbling action!

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I’m not the colonel, but maybe a captain!

Triple Dipped Fried Chicken

Prep Time: 30 Min | Cook Time: 20 Min | Makes: 6 servings


  • 3 cups all-purpose flour
  • 3 tablespoons garlic salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons paprika
  • 1 teaspoon poultry seasoning
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 egg yolks, beaten
  • 1 1/2 cups beer or water
  • 1 quart vegetable oil for frying
  • 1 (3 pound) whole chicken, cut into pieces


In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Nutritional Info:

Amount Per Serving Calories: 661 | Total Fat: 18.6g | Cholesterol: 168mg Powered by ESHA Nutrient Database


Tags: , , , , , , , , , ,

Categories: Beer, Chicken, Fried, kosher, Lunch2, Recipes

Author:The Ranting Chef

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2 Comments on “Meat to Surface Area Ratio”

  1. July 21, 2013 at 11:17 am #

    Looks finger lickin’ good!


  2. July 22, 2013 at 11:43 am #

    totally agree with you on the various cuts for deep fryer my huuby’s favorite is a boneless thigh lol. I am still fond of the leg. Breat for the cordon bleu etc.


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