Email to Cat      

Homestyle Fried Chicken

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"There was a time when cooks considered a three-step pan-fry in shallow oil the best method for achieving mouthwatering chicken. They started the chicken with a short fry in a cast-iron skillet in hot oil to give the chicken a light browning. Next, the pieces were crowded into the pan, covered (sometimes with a glass lid, and steamed over medium-high heat to create moistness. At the end of cooking time, the cook turned the heat back to high to crisp the skin. It was a good process that author Kathy Starr said was the key to success in the art of Southern fried chicken in 'The Soul of Southern Cooking.' Today we count on a deep-fry thermometer to help maintain the temperature for perfectly crisp, juicy chicken."

List of Ingredients

◦ One 3- to 4-pound frying chicken, cut up into 8 or 10 pieces
◦ 2 teaspoons to 1 tablespoon salt, or to taste
◦ � teaspoon black pepper, or to taste
◦ � teaspoon cayenne pepper
◦ 1 � teaspoons paprika
◦ 1 � teaspoons garlic powder
◦ � teaspoon celery salt (optional)
◦ 1 cup all-purpose flour, or as needed
◦ Peanut or vegetable oil, for shallow-frying


Recipe

Place the chicken on a board and pat dry with paper towels, if needed. Place the chicken in a large bowl and sprinkle with the salt, black pepper, cayenne, paprika, garlic powder, and celery salt. Use your hands to rub the seasonings well into the chicken, turning to coat evenly on all sides. Place the flour in a small paper bag. Add the chicken to the bag, a few pieces at a time, shaking to coat well. Use tongs to transfer the chicken pieces from the flour to a wire rack to rest while you flour the remaining pieces.

Pour about � inch of oil into a heavy, deep cast-iron skillet and heat to 375� F over medium-high heat. (Use a thermometer, or if a small cube of bread sizzles immediately but does not burn when dropped into the pan, the oil is ready.)
Adjust the heat to maintain this temperature.

Working in batches of a few pieces at a time (do not crowd the skillet), add the chicken and cook until golden brown, about 12 minutes, turning once. Drain the chicken on paper towels and serve hot.

Serves 6





❧ Pressure-Cooker Fried Chicken with 11 Herbs and Spices

◦ 1 (3- to 4-pound) frying chicken, cut up
◦ Water
◦ 1 egg, beaten
◦ A good pinch each: dried parsley, sage, rosemary, thyme, oregano, paprika, chili powder, celery salt, onion salt, garlic salt, and black pepper
◦ 2 cups crushed cracker or dry bread crumbs
◦ � pound butter or bacon drippings


Place chicken in a pressure cooker with sufficient water to cook 20 minutes. Remove chicken pieces, drain, and allow to cool slightly.

In a shallow bowl, mix egg and 1 tablespoon water. In a separate shallow bowl, blend together cracker crumbs, herbs and spices. Dip chicken pieces in egg, then roll in seasoned crumbs.

In a large skillet, heat butter until sizzling.
Fry chicken in hot butter until browned and crisp, turning once. Serve hot.

� From "Soul Food Cook Book" by Jimmy Lee, 1970