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| General Category : Main Course |
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| Food Group : Eggs, Vegetables, Poultry-Chicken, Cheese/Other Dairy |
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| Cuisine Type : Entertaining-Festive-Holiday |
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| Preparation Method : Fry |
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Everybody loves fried chicken, but it can be aproblem for entertaining since it is best when fried at the last minute. The method here (originating from America's Deep South) of precooking the chicken then quickly frying it means the cook need only be
at the stove for about 10 minutes after guests arrive.
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Ingredients
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6 whole cloves |
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4 stalks parsley |
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2 stalks celery, chopped |
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1 onion, quartered |
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1 carrot, chopped |
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1 hot pepper, halved |
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1-1/2 tbsp (22 mL) cider or wine vinegar |
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2 tsp (10 mL) salt |
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3 to 4 lb (1.5 to 2 kg) chicken pieces |
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3 eggs |
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1/3 cup (75 mL) whipping cream |
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1/2 tsp (2 mL) each black pepper and dried thyme, crumbled |
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1/2 cup (125 mL) all-purpose flour |
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1-1/2 cups (375 mL) dry bread crumbs |
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6 cups (1.5 L) vegetable oil |
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Preparation
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In large pot, bring 8 cups (2 L) water, cloves, parsley, celery, onion, carrot, hot pepper, vinegar and 1-1/2 tsp (7 mL) of the salt to boil; add chicken pieces. Return to boil; reduce heat to medium and simmer until chicken is tender when pierced with fork, 25 to 30 minutes. Using tongs, transfer chicken pieces to plate; let cool.
Boil cooking liquid on high until reduced by about one-third. Strain and skim off fat, reserving 3 cups (750 mL) for gravy (freeze remainder for other uses); prepare Cream Gravy, if making.
In bowl, beat eggs, cream, pepper, thyme and remaining salt; whisk in flour until smooth. Place bread crumbs on plate. Pat chicken pieces dry and dip in egg mixture; coat with crumbs. (Make-ahead: Refrigerate for up to 4 hours.)
In wok or large pan, heat oil over medium-high heat. Fry chicken pieces, in batches, turning once, until browned, about 4 minutes. Drain on paper towels. Serve with Cream Gravy, if desired.
Makes 6 servings.
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Nutritional information
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Per serving (without gravy): about 425 cal, 33 g pro, 26 g total fat (7 g sat. fat), 12 g carb, 0 g fibre, 176 mg chol, 382 mg sodium. % RDI: 4% calcium, 14% iron, 10% vit A, 14% folate.
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Source
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Homemakers Magazine: September 2006
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