SOUTHERN PAN-FRIED CHICKEN
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That's a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result - cooked in a cast-iron pan - is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china. Even better? It's just as good cold as it is hot.
Provided by Kim Severson
Categories main course
Time P1DT1h15m
Yield 4 to 6 servings.
Number Of Ingredients 10
Steps:
- The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
- In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
- About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
- In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 1071, UnsaturatedFat 48 grams, Carbohydrate 26 grams, Fat 89 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 35 grams, Sodium 1141 milligrams, Sugar 8 grams, TransFat 1 gram
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Muhummad Arshad
[email protected]I'm not a big fan of fried chicken, but this recipe was surprisingly good.
Sajid Malhi
[email protected]My family loved this chicken! We'll definitely be making it again soon.
Adedayo Taiwo
[email protected]This recipe is a great way to use up leftover chicken. I made a chicken pot pie with the leftovers and it was delicious.
ATIAF _15
[email protected]I accidentally used all-purpose flour instead of self-rising flour. The chicken still turned out good, but it wasn't as fluffy as it should have been.
i3moreee55
[email protected]I substituted olive oil for the vegetable oil and it turned out great!
bigpariente323
[email protected]This recipe was a bit time-consuming, but it was worth it. The chicken was so delicious.
matshepo mphehlo
[email protected]I thought the chicken was a little bland. I would add more seasoning next time.
Kamran Tufail
[email protected]This chicken was a little too greasy for my taste.
Easter Prosper
[email protected]This recipe is a keeper! I will definitely be making this chicken again.
Orgil Erhembayr
[email protected]The chicken was a hit at my dinner party. Everyone loved it.
maksud hussen
[email protected]Yum, yum, yum! This chicken was delicious. I loved the crispy skin and the flavorful meat.
Maktoum bin Monham
[email protected]This chicken was so easy to make, and it turned out so well! I'm not a very experienced cook, but I was able to follow the recipe easily and the chicken came out perfectly.
Md abdullah Abdullah
[email protected]This recipe for Southern Pan-Fried Chicken was incredible! The chicken was crispy on the outside and juicy and tender on the inside. The seasoning was perfect, with a nice balance of herbs and spices.