here are two stand-by recipes that I like:
1. This is from a tourist guide in Natchez - my receptionist went there on vacation and brought the guide back. The recipe is from a local Natchez restaurant and this chicken is just the way I like it: simple, light breading, juicy. I've had this style at several small restaurants including a local place here in Port Arthur called Southern Kitchen (alas, after many years in business they gave up after a few hurricanes).
For frying I like a blend of peanut oil and lard.
2-3 lb chicken
1t salt
1t pepper
1/2t garlic powder
1/2t onion powder
Rub this seasoning onto the chicken, place in a zipper bag, refrigerate overnight.
The next day make the breading:
2c flour
1t salt
1/2t paprika
1/2t cayenne
1/2t garlic powder
1/2t onion powder
1/2t black pepper
Mix together in a bowl. Preheat oil (enough to cover the chicken) in a deep skillet or a deep fryer to 350 degrees. Roll chicken in the seasoned flour and place into the hot oil.Cook until golden, turn frequently if using a skillet. Drain and serve.
2. From the Lodge cast iron website - older recipe no longer on their site:
One change: I like to lightly salt then marinate the chicken overnight in buttermilk and garlic powder.
2 eggs
2T milk
1 1/4c flour
1 1/2t pepper
1/4t cumin
1/4t dried oregano (crumple it with your fingers)
1/4t paprika
1c shortening
Beat eggs and milk in a medium bowl. Mix dry ingredients. Dip chicken in the egg mixture and then into the seasoned flour. Melt shortening in a 12" skillet/chicken fryer(the Lodge chicken fryer is ideal for this) to about 350 degrees.* Brown the chicken on both sides, reduce heat to a low fry, cover, and cook about 45 minutes, turning 2-3 times until golden brown and the juices run clear. The meat will start to pull up on the drum sticks. Drain and serve.
*Note: I usually have enough oil in the skillet to come 2/3 the way up the chicken. Brown both sides and low temp fry covered, turning every 15 minutes, until done. The goal is for the oil to be hot enough to keep frying the chicken without being cool enough to make it greasy.
The Lodge recipe also calls for a gravy (so make some mashed taters and/or biscuits):
save about 1/4c of the cooking oil
1/4c flour
1/2t salt
1/8t pepper
1c milk
1c water
fresh oregano for garnish
Stir four, salt, and pepper into oil and lightly brown, stirring the whole time. Slowly add the milk and stir. Add water until desired consistency - bring to a low boil to allow the gravy to thicken. Serve with the chicken, garnish if desired with fresh oregano.
1. This is from a tourist guide in Natchez - my receptionist went there on vacation and brought the guide back. The recipe is from a local Natchez restaurant and this chicken is just the way I like it: simple, light breading, juicy. I've had this style at several small restaurants including a local place here in Port Arthur called Southern Kitchen (alas, after many years in business they gave up after a few hurricanes).
For frying I like a blend of peanut oil and lard.
2-3 lb chicken
1t salt
1t pepper
1/2t garlic powder
1/2t onion powder
Rub this seasoning onto the chicken, place in a zipper bag, refrigerate overnight.
The next day make the breading:
2c flour
1t salt
1/2t paprika
1/2t cayenne
1/2t garlic powder
1/2t onion powder
1/2t black pepper
Mix together in a bowl. Preheat oil (enough to cover the chicken) in a deep skillet or a deep fryer to 350 degrees. Roll chicken in the seasoned flour and place into the hot oil.Cook until golden, turn frequently if using a skillet. Drain and serve.
2. From the Lodge cast iron website - older recipe no longer on their site:
One change: I like to lightly salt then marinate the chicken overnight in buttermilk and garlic powder.
2 eggs
2T milk
1 1/4c flour
1 1/2t pepper
1/4t cumin
1/4t dried oregano (crumple it with your fingers)
1/4t paprika
1c shortening
Beat eggs and milk in a medium bowl. Mix dry ingredients. Dip chicken in the egg mixture and then into the seasoned flour. Melt shortening in a 12" skillet/chicken fryer(the Lodge chicken fryer is ideal for this) to about 350 degrees.* Brown the chicken on both sides, reduce heat to a low fry, cover, and cook about 45 minutes, turning 2-3 times until golden brown and the juices run clear. The meat will start to pull up on the drum sticks. Drain and serve.
*Note: I usually have enough oil in the skillet to come 2/3 the way up the chicken. Brown both sides and low temp fry covered, turning every 15 minutes, until done. The goal is for the oil to be hot enough to keep frying the chicken without being cool enough to make it greasy.
The Lodge recipe also calls for a gravy (so make some mashed taters and/or biscuits):
save about 1/4c of the cooking oil
1/4c flour
1/2t salt
1/8t pepper
1c milk
1c water
fresh oregano for garnish
Stir four, salt, and pepper into oil and lightly brown, stirring the whole time. Slowly add the milk and stir. Add water until desired consistency - bring to a low boil to allow the gravy to thicken. Serve with the chicken, garnish if desired with fresh oregano.
Comment