Fried Chicken

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By: Andrew Chase

Everybody loves fried chicken, but it can be a problem 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.

Ingredients

6 whole cloves

4 stalks parsley

2 stalks celery, chopped

1 onion, quartered

1 carrot, chopped

1 hot pepper,, halved

1-1/2 tbsp (22 mL) cider or wine vinegar

2 tsp (10 mL) salt

3 to 4 lb (1.5 to 2 kg) chickens pieces

3 eggs

1/3 cup (75 mL) whipping cream

1/2 tsp (2 mL) each black pepper and dried thyme, crumbled

1/2 cup (125 mL) all-purpose flour

1-1/2 cups (375 mL) dry bread crumbs

6 cups (1.5 L) vegetable oil

Preparation

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.

Serving(s): 6

Nutritional Information
Per serving (without gravy): about
Calories	425
Protein	33 g
Fat (total)	26 g
Sat. Fat	7 g
Carbohydrate	12 g
Cholesterol	176 mg
Sodium	382 mg
Calcium	4 % RDI
Iron	14 % RDI
Vitamin A	10 % RDI
Folate	14 % RDI

Also in this menu:

Come to the fair

Source

Homemakers Magazine: September 2006

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