LPB Fried Chicken

When’s the last time you walked into a dinner party and heard the sizzling of chicken frying in the kitchen? Ā LPB’s able Housetern Jack helped perfect this easy-to-make fried chicken. Ā It’s great for either an entree or an appetizer, using only legs and wings.

IngredientsĀ 

  • 4 – 6 pounds of chicken parts (legs, wings, breasts…whatever you like)
  • 6 eggs
  • 2/3 cup water
  • 2 cups Tobasco sauce
  • 4 cups self rising flour
  • 1/2 cup plus 2 teaspoons freshly ground pepper seperated
  • 1/2 cup garlic powder
  • 1/4 cup kosher salt
  • Peanut or canola oil for frying

The Equipment

  • 13 3/4 quart Staub cast-iron round cocotte or any other cast iron large pot
  • 4 inch wire skimmer with wooden handle, 12 inches long
  • Silver tongs
  • Paper bags from the grocery market
  • Candy thermometer

Making it

  • Beat the eggs, water and hot sauce in a mixing bowl
  • In another bowl, sift the flour and 2 teaspoons of pepper together
  • In a third bowl, mix the garlic powder, 1/2 cup of pepper and 1/4 cup of kosher salt and season the chicken

Time to Cook

  • Fill the pot halfway with oil and put in the candy thermometer. Ā This is easiest with a gas stove but use a medium to high setting to heat the temperature to 350 degrees.
  • Take the seasoned chicken and dip in the egg batter, followed by the flour mix. Ā Do not do this too far in advance. Ā Use the tongs to gently drop the chicken in the oil. Ā Do in batches as you do not want the oil to cool too much.
  • Depending on the size of each piece, the cooking should take 8-16 minutes. Test and see.
  • Place the cooked chicken on a paper bag, before serving on a platter.
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I occasionally serve fried chicken with a sauce, such as a blue cheese dressing, and accompany with potato salad, cole slaw and feta, cucumber, red onion and dill salads. Ā I also recommend that you buy a bunch of red plastic baskets and deli paper to serve such meals on. Ā It sets a very casual theme and makes clean-up all the easier.

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