When the Lee Bros. stepped into my life; their no-nonsense approach to fried chicken freed me and I have not looked back since!From The Lee Bros. Southern Cookbook:
People get baroque with fried chicken, seasoning it with fancy brines, chile, honey, tamarind paste and battering with all manner of dairy products to make it crusty. We believe fried chicken at its most minimal, delicate and crisp is its finest expression.
We hear people say they don't fry chicken at home because they don't want to live with the grease, and our answer to that is this: we've fried in galley-sized kitchens with no ventilation whatsoever, and it's rarely been a problem. If you were running a fried-chicken restaurant from such a kitchen, there might be cause for concern, but you're not. So just open your windows wide and fry away. You'll be glad you did.
I have made the Lee Bros.' Sunday Fried Chicken recipe, which involves a good 4 hours of brining, but I have been working a slightly modified version of their Tuesday Fried Chicken for some time and have had great results. It’s the perfect way to brighten the end of a long day. It’s really not hard to make – try it – it may just set you free!
Tuesday Fried Chicken from the Lee Brothers Southern Cookbook
3 cups peanut oil – I only fry in this
1 recipe all-purpose Fry Dredge (below)
3 pounds chicken legs and thighs (bones in)
Essential equipment: candy thermometer
Preheat the oven to 250º F.
Pour the oil into a 12-inch skillet and heat over medium-high heat until it reaches 325º F on a candy thermometer. [Note: if you use a different size skillet, make sure you've got 1/3" of oil in order to ensure proper frying.] USE a cast Iron Skillet!!!! Its simply the best way to do it. If you must, god knows I have, use a good home heavy duty fryer. But its yet to be as good as a seasoned Cast Iron Skillet.
Place the fry dredge in a medium bowl or in a large, sturdy plastic bag. Dredge the chicken thoroughly by rolling it in the bowl or shaking it in the bag. Shake off any excess dredge. Using tongs, transfer 3 legs and 3 thighs to the skillet, skin side down, and cover. Fry the chicken, maintaining a constant temperature of 325º F or higher, until the chicken is golden brown, about 6 minutes. Uncover the skillet, turn the chicken pieces with the tongs, and fry 6 minutes more, until the chicken is golden brown all over. Turn it and fry for another 3 minutes, then turn again and fry for 3 more minutes. The chicken should be an even dark golden-brown all over.
With the tongs, transfer the chicken to a paper-towel-lined plate and place in the oven to keep warm. Repeat above steps with the remaining chicken.
When all the chicken is done and serve immediately!
3 cups peanut oil – I only fry in this
1 recipe all-purpose Fry Dredge (below)
3 pounds chicken legs and thighs (bones in)
Essential equipment: candy thermometer
Preheat the oven to 250º F.
Pour the oil into a 12-inch skillet and heat over medium-high heat until it reaches 325º F on a candy thermometer. [Note: if you use a different size skillet, make sure you've got 1/3" of oil in order to ensure proper frying.] USE a cast Iron Skillet!!!! Its simply the best way to do it. If you must, god knows I have, use a good home heavy duty fryer. But its yet to be as good as a seasoned Cast Iron Skillet.
Place the fry dredge in a medium bowl or in a large, sturdy plastic bag. Dredge the chicken thoroughly by rolling it in the bowl or shaking it in the bag. Shake off any excess dredge. Using tongs, transfer 3 legs and 3 thighs to the skillet, skin side down, and cover. Fry the chicken, maintaining a constant temperature of 325º F or higher, until the chicken is golden brown, about 6 minutes. Uncover the skillet, turn the chicken pieces with the tongs, and fry 6 minutes more, until the chicken is golden brown all over. Turn it and fry for another 3 minutes, then turn again and fry for 3 more minutes. The chicken should be an even dark golden-brown all over.
With the tongs, transfer the chicken to a paper-towel-lined plate and place in the oven to keep warm. Repeat above steps with the remaining chicken.
When all the chicken is done and serve immediately!
Serves 4 people
All-Purpose Fry Dredge
1/2 cup all-purpose flour
3 tbsp stone-ground cornmeal
2 tsp salt
1 1/2 tsp freshly ground black pepper
A dash of paprika
In a medium bowl, sift the flour, cornmeal, salt, pepper, twice. Use as directed.
Makes 3/4 cup.
Thanks again to the Lee Bros. Southern Cookbook
Posts
No comments:
Post a Comment