Fried Chicken and Hash Brown Casserole
Source of Recipe
From "Fried & True" by Lee Schrager
Recipe Introduction
"In 1951, the Loveless Caf, about a 30-minute drive outside downtown Nashville, was founded as a motel and restaurant designed to feed travelers rolling by on Highway 100, a road that lazily winds down to Natchez, Mississippi. Many a famed musician's tour bus has pulled over for a dose of Southern comfort (and we suspect, Southern Comfort); legend has it the Loveless was where the late, great George Jones came to sober up after a particularly long bender. Though it's gone through several owners, the Loveless's delicious fried chicken has been a constant. Flash-brined, dusted in self-rising flour, and fried in your choice of fats to a state of heavenly crispness, it's everything fried chicken should be. The hash brown casserole is sinfully rich and unabashedly made from pantry staples; one of its main ingredientsa can of condensed cream souphas been half-jokingly referred to as the 'duct tape of the Southern kitchen.' Served up with a few fried eggs and a piece of crisp chicken, it's Southern hangover food done right."
List of Ingredients
◦ 1 whole chicken, cut into 8 pieces
◦ Kosher salt, for brining
◦ 1 cup self-rising flour
◦ 1 tablespoon seasoned salt
◦ teaspoon freshly ground black pepper
◦ 1 teaspoons garlic powder
◦ Canola oil, peanut oil, or lard, for frying
Recipe
Rinse the chicken under cold water, then submerge in cold, heavily salted water for at least 30 minutes. Drain and thoroughly pat dry with paper towels. In a bowl, whisk together the flour, seasoned salt, pepper, and garlic powder.
In a large (at least 12-inch) skillet with a tight-fitting lid, heat 1 inch oil to 375 F. Dredge the chicken in the seasoned flour, coating well on all surfaces. Shake off the excess breading and place the chicken in the hot oil, making sure the pieces are not touching each other, and cook until the underside begins to brown, about 5 minutes.
Flip the chicken, reduce the heat to 300 F, then cover and cook until deeply browned, 20 minutes. Remove the lid, return the heat to 300 F, then flip the chicken and cook until crisp, an additional 5 to 7 minutes. Drain on paper towels before eating.
Serves 4
❧ Hash Brown Casserole:
◦ 1 30-ounce (or 2 16-ounce) bags shredded refrigerated hash brown potatoes, defrosted if frozen
◦ 1 large yellow onion, finely chopped
◦ 1 8-ounce bag shredded cheddar cheese (about 2 cups)
◦ 1 10 -ounce can cream of chicken soup
◦ 2 cups sour cream
◦ 2 teaspoons kosher salt
◦ teaspoon freshly ground black pepper
Preheat the oven to 400 F. Lightly butter a 9 by 13-inch casserole dish and set aside.
In a large bowl, combine all ingredients until well mixed. Transfer to the prepared dish and bake, covered with tin foil, until the edges begin to brown, about 30 minutes. Remove the tin foil and continue to bake until completely golden brown, an additional 30 to 40 minutes.
Serves 8 to 10
For a bit of extra flavor, brown the shredded potatoes in some hot vegetable oil for 4 to 5 minutes before combining with the other ingredients.
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