Tuesday, September 06, 2005

finger lickin' good

i'm gonna try my hand at real southern fried chicken tonight. i got a recipe from the NYT, and the got some tips from a friend who grew up in georgia and loves to make it (lard? where do i get lard?). she's used the very recipe i'm working from and says it's great. so far, the chicken has slept over night in brined water (6 c water and 1/4 c kosher salt). today, it's soaking in buttermilk, waiting for the time when i get home at which point it will be egged, floured and set in a pan to fry in a combo of crisco, bacon fat and butter.

my ateries are hardening just thinking about it.


At 3:53 AM , Blogger IndigoSunMoon said...

The key to frying chicken is to make sure that before you do your dipping/breading, that you have your chicken at room temperature. This will make it cook faster. Here is a fantabulous recipe that I stole from foodnetwork.com's Paula Deen. This chicken is awesome!!!

Paula Deen's Southern Fried Chicken

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil (you can use vegetable oil)

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.



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