My Grandmothers Fried Chicken |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From the Earth to the Table by John Ash with Sid Goldstein. This technique of steaming and then frying chicken is a traditional southern method. Ingredients:
one 3 1/4 pound chicken |
1 cup sliced onion |
1 tbs chopped garlic |
2 cups buttermilk |
1 cup all-purpose flour |
2 tsp kosher or sea salt |
1 tsp freshly ground pepper |
vegetable oil for frying |
Directions:
1. In a soup kettle, bring 2-inches of water to a boil. Put the chicken on a rack over (not in) the water, cover, and steam until the chicken is firm and half-cooked (15 minutes).
2. Cool the chicken and cut into 6 or 8 serving pieces. In a medium bowl, mix together the onion, garlic, and buttermilk. Marinate the chicken in the buttermilk mixture for at least 30 minutes and up to 4 hours. In another bowl, mix together the flour, salt, and pepper. Drain the chicken and then dredge in the flour and shake off the excess.
3. In a heavy, deep skillet or Dutch oven, heat 1/2-inch vegetable oil to 365 degrees. Add the chicken and fry over medium heat for 8 to 10 minutes or until golden brown. Turn the chicken over and fry until brown, about 8 minutes more. Drain the chicken well and serve warm or at room temperature.
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