RECIPE TITLE "Pan-Fried Chicken"
recipe from Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles of 'Cue
Serves 6 to 8. --- easy
Fried chicken is often served as a sidekick to barbecue at restaurants in the Carolinas.
- 2 1/2 to 3 pounds small chicken drumsticks, thighs, or wings or a combination
- Salt as needed
- 2 cups all-purpose flour or as needed
- 2 teaspoons black pepper or to taste
- 1/2 teaspoon paprika
- Vegetable oil or shortening for frying
- Cream Gravy (recipe follows), optional
1. Rinse the chicken and place in enough heavily salted water (about 2 tablespoons salt per pint) to cover. Soak for at least 1 hour or up to overnight in the refrigerator. Drain the chicken and rinse; drain again.
2. In a heavy plastic bag, combine the flour, 2 teaspoons salt, pepper, and paprika. Add the chicken, a few pieces at a time, and shake to coat evenly with the seasoned flour. Remove from the bag and place on wax paper; do not allow the pieces to touch.
3. Pour oil into a large heavy skillet to a depth of about 2 inches. Heat the oil to around 325° to 350°F.
4. Carefully slide the chicken pieces into the hot oil, a few at a time. Do not crowd the pan. The chicken should have room to float without the pieces touching. Cook the chicken until it is browned on one side, then turn and brown the other side. Do not turn more than once or twice. Drain the pieces on paper towels and keep warm.
5. To test for doneness, pierce a leg or thigh at the thickest part. The juices should run clear. Serve with cream gravy if desired. May also be served at room temperature.
FAIL-SAFE TECHNIQUE: While the chicken cooks, preheat the oven to 350°F. As the pieces are removed from the skillet, place them on a shallow baking sheet. Do not allow their sides to touch. When all the chicken is fried, place the pan in the oven for about 10 minutes. This ensures that the chicken is thoroughly cooked and will be hot when served.
Copyright © 2002 by Dotty Griffith
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