I have a cooking confession to make.
But before I get to that, let me tell you a teeny weeny secret.
I”m CD and…
I have an entire cabinet in my kitchen filled with slow cookers.
Yes, you read that right.
An ENTIRE cabinet.
There are silver ones, and black ones, and a SUPER cute one with pretty flowers.
There are even two mini ones and one really BIG one that they say I can cook an entire turkey in!
But I rarely used any of them.
Not even the one with pretty flowers.
Please don’t judge me.
Because up until a few weeks ago, I just wasn’t a slow cooker kind of gal.
I was more of an oven gal.
It was so much easier to be an oven gal.
An oven doesn’t require any special equipment.
And all you have to do is turn it on and let it do all the work.
But what if you’re in the middle of cooking dinner and BAM!
Your oven decides to stop working!
Well, then you do what I did.
You grab a step stool and you climb on up and find the prettiest darn slow cooker you’ve got in your cabinet and you fill it with whatever you were going to bake in your oven and you hope like heck that it turns out.
Because your family is depending on it.
And when it does, you smile and then you think to yourself since this meal turned out so good, maybe, just maybe you could put those slow cookers to good work.
Before you know it, your not an oven kind of girl anymore.
Now about that confession.
I cook my fried chicken in a slow cooker.
Yep, a slow cooker.
So how do I get that crispy-crunchy outer layer, you ask?
Well, not from the slow cooker of course!
No, my friends, I get it by pan searing my chicken first.
I know. I know. I’m not a huge fan of frying either. All that grease-YUCK!
But that’s the great thing about pan-searing. You will use WAY less oil, so instead of submerging your chicken in grease, you’re flipping your chicken pieces so all sides get nice and crispy without soaking up all the oil.
Then you just put your chicken in the slow cooker to cook the rest of the way. **One final tip: To keep chicken crispy, place a paper towel over the top of the slow cooker before placing the lid back on. This will absorb any extra moisture.***
Here’s my recipe for ‘Slow Cooker’ Fried Chicken!
Slow Cooker Fried Chicken
- 2 cups buttermilk
- 3 lbs chicken cut into 8 pieces
- 2 cups all purpose flour
- 2 cups Panko bread crumbs
- 2 eggs
- 1/4 cup half and half
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups vegetable oil
Place chicken pieces in a large bowl. Pour buttermilk over chicken. Place in refrigerator overnight. Rinse chicken pieces and dry thoroughly with paper towel.
Place flour, garlic powder, rosemary, thyme, salt, pepper, and paprika in a shallow dish. Mix well. Place Panko crumbs in another shallow dish. Beat egg and half and half in another shallow dish.
Place chicken pieces first into flour mixture, then egg mixture, and then press gently into Panko crumbs making sure to coat chicken entirely. Do this for each piece of chicken.
Place chicken in refrigerator for at least 30 minutes.*** This will ensure coating sticks.
Pour vegetable oil in frying pan. Turn heat to medium-high. Let heat up for 5-7 minutes. Place 2-3 chicken pieces in oil. **Do not overfill as the chicken will not crisp up. Fry for 2-3 minutes on each side or until golden brown. Place chicken in a slow cooker. Place a piece of paper towel over the top of the slow cooker before lid. **This will soak up any extra moisture. Cook on High for 2-3 hours or until tender.