Faye-Tucky Crispy Southern Fried Chicken

A special treat - Crispy Southern Fried Chicken.

There are many ways to cook fried chicken.  If you want juicy meat with lovely crispy coating use chicken with skin on.  It seals juices in and the coating sticks to the skin well.

I use flour, vegetable salt, any dry seasoning and herbs preferred - eg., if you like it spiced add chili powder and/or cayenne pepper, ground peppers (See 2012 version with suggested spices at http://simple2cook.blogspot.com.au/2012/06/finger-lickin-faye-tucky-fried-chicken.html). Soak chicken pieces in sour milk or buttermilk overnight.  Can also use a salt and/or honey brine.

Place seasoned flour in bowl, beaten eggs, 2nd coating mixture - either flour again or breadcrumbs (your preference).  Take each chicken piece and coat with flour, dredge in egg then final coating. Allow to rest - if not ready to cook immediately can put in fridge.  When ready to cook place coated chicken pieces into the heated oil - turn when bottom side browned. When all golden brown transfer to a wire rack or onto paper towels to drain off excess oil.  Serve alone or with mashed potato, coleslaw and gravy.

HINTS

• temperature of the oil and the actual steps of frying
• oils with a high smoke point - peanut oil is good
• heavy pan for even heat distribution and reliable frying (cast iron is good)
• oil should be about one inch deep in the skillet, comes about halfway up the chicken
• oil good and hot before adding the chicken: about 350 degrees F (75 degrees C)
• carefully lower chicken pieces into the oil skin-side down
• fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.

ENJOY!

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Use Up Vegetables from Fridge!

I tried a mix of what was in the crisper and it turned out very tasty! 

Finely sliced cabbage and silver beat braised in a little oil with salt and pepper, lemon juice, paprika and mint. Steamed potato, kumara, carrots, chopped pickling onions and chopped celery. When cooked all added to pan to stir through and spread the flavour.

Stuffed Baked Coral Trout - Mouthwateringly Good!

One whole coral trout provided by a friend! Already cleaned, scaled and dried well.

Score skin and place on double thickness alfoil on a bed of partly braised onions, red peppers, celery, ginger, garlic (small amt), butter and oil, and also fill cavity. Cover in thin slices of lime; ground black pepper, a sprinkle of harissa (no too much) and white wine 1/3 cup into foil pocket.  Seal alfoil into a packet and bake in 200 degrees C oven for 25 - 30 mins. 

 Cooked when a spine pulls away without effort. Serve with hot and or cold vegetables - mash / salad - pepper, salt and lime wedges. Garnish with spring onions or fresh coriander.

 

Many Years Ago - When I Caught My Own!