CRAIG CLAIBORNE'S FRIED CHICKEN
This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks. A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast. Drain it on a paper bag and cover it tightly with plastic wrap. It will keep until you unpack the basket. (The New York Times)
Provided by Craig Claiborne
Categories dinner, project, times classics, main course
Time 40m
Yield Six servings
Number Of Ingredients 8
Steps:
- Put the chicken pieces in a mixing bowl and add enough milk to cover. Stir in the Tabasco sauce and refrigerate for at least one hour, or overnight.
- Combine the flour, salt and pepper in a flat baking dish or, preferably, in a large, heavy paper bag or strong plastic bag. Drain the chicken pieces, but don't pat them dry. Put them in the dish or the paper or plastic bag with the flour. Turn the pieces or shake to coat them thoroughly.
- Heat the lard or oil with the butter in a heavy skillet, preferably cast-iron, large enough to hold half of the chicken pieces in one layer so they don't touch. Add half of the chicken pieces, skin side down, in one layer. Turn the heat to high and cook uncovered until golden brown.
- Turn the pieces and reduce the heat to medium low. Cook until golden brown. The total cooking time should be 20 to 25 minutes. Remove the cooked pieces of chicken and drain on paper towels. Repeat the process with the remaining chicken. (If this is made the day before, you do not have to refrigerate overnight.)
Nutrition Facts : @context http, Calories 1256, UnsaturatedFat 71 grams, Carbohydrate 28 grams, Fat 104 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 26 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram
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Emma Sanchez
[email protected]This recipe is a winner! The chicken was delicious and the coating was perfect. I will definitely be making this again.
Lisa Litaker
[email protected]I've tried this recipe a few times and I've never been disappointed. The chicken is always crispy and juicy. I highly recommend it!
Ab junaid babu Khala
[email protected]This is my go-to fried chicken recipe. It's easy to follow and the chicken always turns out perfectly. I love the flavor of the coating.
Omolabake Anuoluwapo
[email protected]I love this recipe! The chicken is always crispy and juicy. I've made it several times and it's always a hit with my family and friends.
Rana Hammad
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken was perfectly cooked and the flavor was amazing. I will definitely be making this again for special occasions.
Debbie Immortal
[email protected]I'm not a huge fan of fried chicken, but this recipe changed my mind. The chicken was so juicy and flavorful, and the coating was perfectly crispy. I will definitely be making this again.
Khan Julhas
[email protected]The chicken was crispy and flavorful, but the coating was a bit too thick for my taste. Otherwise, this is a great recipe.
Emily Poling
[email protected]This recipe was easy to follow and the chicken turned out delicious. I used a cast iron skillet and the chicken cooked evenly. The flavor was spot on. I will definitely be making this again.
S.A
[email protected]I've tried many fried chicken recipes, but this one is by far the best. The chicken is so tender and flavorful, and the coating is perfectly crispy. I highly recommend this recipe!
Marcia Cruz
[email protected]This fried chicken recipe is a keeper! The chicken was crispy on the outside and juicy on the inside. The flavor was amazing, and the chicken was cooked perfectly. I will definitely be making this recipe again.