Southern Fried Chicken

When cooking true, Southern fried chicken, the secret is to cook it SLOW - Let me repeat, SLOW. If a recipe doesn't say slow, it's not authentic. That's how we do things culinary-wise down here and it's worked for countless generations.

• 1/2 gallon of peanut oil (Nothing other than peanut oil)
• 2-3 pounds chicken breasts (bone in) and chicken legs (Completely thawed!-this is VERY important)
• 3 cups self-rising flour
• Salt, pepper and paprika to taste (the more, the better)
• 4 eggs, beaten

METHOD

Heat peanut oil in a deep fryer to 350°F.

Thoroughly wash chicken and pat dry with paper towel. In a large mixing bowl, mix together flour, salt, pepper and paprika. Roll and thoroughly coat each piece of chicken in flour and seasoning mix.

Dip each piece in beaten egg mixture.

Re-roll in flour and seasoning mixture once more.

Place in deep fryer for 30-40 minutes TURNING CHICKEN PIECES ONLY ONCE-Again, VERY IMPORTANT.

After 30-40 minutes you'll have a wonderful, brown and crispy skin (scald as we say down here) and the inside of the chicken will be moist and tender.

Serves: 6, unless Y'all are really famished!

Recipe from www.inmamaskitchen.com

Contributor: Heather Howell-Adams

A reader queried how and why you turn deep fried chicken. Here are answers from two (2) Southern cooks: ......"It's a Southern thing and is essential to culinary conversation while passing time during the process. If you have to ask, you're a Yankee".....

I know, it baffles the greatest scientific minds of our age...but...I've seen it done. One simply reaches down with a pair of long tongs and the dastardly deed is done. If our Yankee readers north of the Mason Dixon line can accomplish this feat, they'll be made honorary inductees into the Society of Sassy Southern Sista'hood whose members deep fry with the panache of Picasso.

 

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