okay so let's be honest from the get go....fried chicken, especially traditional fried chicken is so not healthy for us. So please don't tell me that I am killing my family or kiddos with all that grease (I have had this told to me before). SOoooo now onto the chicken.....
Again I am reviewing Paula Deen's Southern Cooking Bible. This can be found on page 159 in the poultry section.
A little back story on the oh so not famous CC's chicken.....most people in the family make up an excuse to not eat my chicken....it just never turns out right....Dad will eat it if there is nothing else made and I didn't ask him before hand if he wanted fried chicken, but otherwise, everyone runs.... lol I'm not kidding....
So after I got this recipe book, I decided to try it out. Dad said "what did you do to the chicken, it tastes good" lol.....so now I have to make this recipe when Dad is in the mood for fried chicken. So the kids gave it a try too and they will now stay at the table and eat the chicken first lol....then everything else on their plate.
I don't deviate from this recipe at all....other than when I don't have self rising flour, I use all purpose flour with baking powder and salt added, and I don't use a whole chicken. ( the recipe calls for 2 cups of S.R. flour, so the conversion is 2 cups of A.P. flour plus a tablespoon of baking powder and a teaspoon of salt; we use a pack of drumsticks cause that's what they all like)
Paula's ingredient list: - 3 large eggs - 2 cups s.r. flour - Black pepper and salt - 1 whole chicken (1-2 1/2 pounds), rinsed, patted dry, and cut into 8 pieces - solid vegetable shortening, for deep-frying
In a shallow bemphasized textowl, lightly beat the eggs with 1/3 cup water. In a separate shallow bowl, combine the flour (baking powder & salt), and 1 teaspoon of black pepper. Lightly season the chicken all over with salt and black pepper. Dip the chicken pieces in the egg mixture, letting any excess drip off, and then coat well in the flour mixture.
In a large skillet, heat the shortening over medium-high heat until it melts and reaches 350 degrees F on a deep fry thermometer; you'll want a depth of 2 inches. Add the chicken and cook until browned and crisp, 13 to 14 minutes for the dark meat and 8 to 10 minutes for the white meat. And just like that, you've got yourself the best ever Southern fried chicken. (I just love that she writes the way she would be talking to you!).
In her side note box, Paula writes, Be extra careful when using a deep fry thermometer. And make sure it doesn't have any moisture on it that can make the oil spatter. Insert it into the melted shortening, angling it away from the bottom of the pan so you get an accurate read on the temperature of the oil-not the bottom of the pan!
Let me know if you try it.....like it hate it? lol....
Soooo now I am of course making this right now for Dad. The kids ate earlier because they were starving after they got home from school. I will have a few more reviews this week. There are a few recipes that I haven't made in a while, but absolutely love from this book.
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