Wednesday, 11 August 2010

• Recipe: Southern Fried Chicken

  
  Surprisingly simple, with guidance.

  
  
  Start with one whole chicken, around 5 lb. See "How to Quarter a Chicken" for directions on that step.
  Once your chicken is quartered, and skinned to the degree you choose, combine in a 1 gallon plastic bag:
  

  1 cup unbleached all purpose flour
  2 tsp onion powder
  1 tsp paprika
  1 tsp cayenne pepper
  2 tsp ground black pepper
  2 tsp salt
  1/2 tsp thyme, dried
  1/2 tsp jalepeno seasoning (if you have it)
  
  
  

  Dredge the chicken completely once with the "shake it up" method, until each piece is lightly coated. In a medium-sized bowl whisk together:
  

  1 large egg
  1 cup milk
  1 tsp white vinegar
  

  
  Dip each chicken piece into the egg mixture, then coat again with the flour mixture above. Transfer immediately to hot oil (around 375 degrees); do not rest.
  

  

  Allow each piece to cook for around 12 minutes, or until browned. For pieces with bones still in, finish off in a 375 degree F oven for another 15-20 minutes.

  
  We made gravy with the roux at the bottom of the fry pot!
  
  

  Serve with sweet potato pie, mashed potatoes, homemade biscuits, peas, and a good dark beer!  Who doesn't love fried chicken?
  
  

  • 8:31 AM
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