|From dang ky nhan tien cuoc mien phi Nola Cuisine|
I had a taste for Southern Fried Chicken last night, so that is what I made. Sometimes you need to scratch your own itch, and boy did I do some scratchin’ last night, this was the best batch of Fried Chicken that I’ve made to date. Perfectly seasoned, crispy as heck, tender and juicy on the inside. Hey sometimes we need to pat ourselves on the back too. ??
This recipe is a combination of Austin Leslie’s Fried Chicken recipe and my Mom’s. My Mom really taught me how to fry chicken well, she showed me how to turn it often to prevent over browning, and how to know when it’s done. She makes it so well that I often get cravings for it, like the one I had last night, and Dad says that it would be his last meal request if ever facing the firing squad.
Here is my version of what I’ve learned so far about Fried Chicken:
Southern Fried Chicken Recipe
3-4 lbs Chicken parts, I like legs because that’s what Mom always made, plus it’s hard to dislike food with it’s own handle.
Water, enough to cover the chicken
Kosher salt, enough to make the water taste salty (obviously tasted before adding the raw chicken.)
Peanut Oil for frying, enough to fill a large cast iron skillet about half way
3/4 Cup Flour
4 Tbsp Kosher Salt
2 tsp Freshly ground Black Pepper
1 tsp Cayenne
Combine the water with the salt, submerge the chicken and let sit in the refrigerator for 6-8 hours. This will help make the chicken more tender and add flavor.
After the time has passed drain the chicken and pat dry with paper towels.
Place the flour, salt, black pepper, and cayenne in a paper lunch bag. Mix well. Add the chicken two pieces at a time, shaking to coat well with the seasoned flour, shake off the excess. When all chicken is floured, set aside for twenty minutes before frying. This step will help make the finished product more crisp.
Heat the peanut oil to 360 degrees F. Fry the chicken in batches, turning often (about every ten minutes) so that it cooks evenly, and doesn’t get too brown too fast. Try to fry equal sized pieces in the same batch. When the chicken looks close to being done hold it with tongs and pierce (be careful; the oil will sputter) with a carving fork, then squeeze to let the blood out (a la Austin Leslie). Cook until done. If you’re not sure if it’s done, dig into one piece with your tongs, down to the bone to see if it is cooked through. It should take about 15-20 minutes per batch. Drain on paper towels or a wire rack.
More info on Fried Chicken:
Be sure and check out my ever growing dang ky nhan tien cuoc mien phi Index of Creole & Cajun Recipes! Visit my other blog American Gourmand!by