Fried Chicken

Here I am again borrowing an amazing idea from people I admire. I made this fried chicken the other day following this method and after eating this, my children were rolling on the floor from pure pleasure and satisfaction. So was I.

This is a splendid chicken recipe that makes two dishes at once: fried chicken and a chicken stock. Use the broth to cook some pasta or rice or as a base for any meal that requires chicken stock. If you are a novice at frying chicken like I am, this method will guarantee that the chicken is fully cooked and extremely tender.

Fried chicken, grits, and gravy. Photo by ulterior epicure
Fried chicken, grits, and gravy. Photo by ulterior epicure

Ingredients

  • 1 (2 1/4-pound) whole chicken with skin, cut into 8 pieces
  • 
3 fresh sage leaves
  • 1 carrot, cut into 2 or 3 chunks
  • 
1 celery stalk, cut into 3 or 4 chunks
  • 
2 garlic cloves
  • 
2 eggs
  • 
1/2 teaspoon sweet paprika
  • 
3/4 cup all-purpose flour
  • Light olive oil or vegetable oil, for shallow frying

Method

1. Rinse the chicken and put in a large saucepan with the sage, carrot, celery, and one garlic clove. Cover with 4 cups of cold water and season with salt. Bring to a boil, uncovered, then decrease the heat slightly to medium. Simmer for another 15 minutes, and then remove from the heat. The chicken will be just boiled, not overcooked.

2. Transfer the chicken with a slotted spoon to a plate and pat dry with paper towels. (At this stage you’re left with the basis of a very good chicken broth in the saucepan. Add another cupful of water and simmer the soup for another 45 minutes. Store in the refrigerator or freezer until needed.)

3. Whisk the eggs in a shallow bowl. Finely chop the remaining garlic and add to the egg with the paprika and a little salt. Put the chicken pieces in the egg, turning to coat them well, then let marinate for 10 to 15 minutes.

4. Put the flour on a flat plate. Heat enough oil for shallow frying in a skillet or wide saucepan. Lift the chicken out of the marinade, shaking off any excess egg, then pat in the flour, pressing down gently with your palm so that the flour sticks. Fry the chicken in the hot oil until it is deeply golden and crispy on both sides. Serve with anything you like. This time the sides were grits with gravy.

Recipe from Falling Cloudberries: A World of Family Recipes by Tessa Kiros/Andrews McMeel Publishing.

Photo Source: http://www.flickr.com/photos/ulteriorepicure/9544551164// (Fried chicken, grits, and gravy at the annual Bluestem Block Party in Kansas City, Missouri.)

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