Over the weekend, fried chicken was on the menu. When I thought about making fried chicken I turned to the queen of Southern and fried herself, Paula Deen. Honestly, I trust this woman’s chicken, it always looks so fabulous and crispy on television.
Anyway, I pulled out her book to find this lovely recipe. I’m not sure who Bert is (maybe her uncle) but this chicken was to die for. The color on it is perfect and it’s especially crispy.
I call this kind of chicken “picnic chicken”, perfect for a day at the beach, a park…sipping wine and enjoying the outdoors. Since it was raining here, we ate it inside, at the kitchen table. What a concept. And it was delicious.
Will be making it again soon.
Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator. Be sure to do this early enough in the day, otherwise the seasoning will not penetrate.
Place flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until the chicken is coated. Set the floured chicken on a plate while you heat the oil.
Pour enough oil into a cast-iron skillet (I like to use my Dutch oven) to come only halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added . (You must be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.)
Turn the heat to medium high; test by adding a drop of water to the oil, be careful as oil can splatter. If it sizzles, the oil is ready; this takes about 4-5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second side about 6 minutes, until crispy brown. Pieces with large bones, the legs and thighs, may need an additional minute per side to be completely done. Remove the chicken from the oil and drain well on paper towels. Cook the second batch of chicken.
Leave the chicken uncovered to remain crispy. If you cover it, the crust will get soggy. It’s up to you on how you like to eat it.
Yep, it’s juicy.
Bert’s Southern Fried Chicken
Adapted from Paula Deen
3-4 pounds of chicken, cut up into 8 pieces
Salt and pepper
2 cups all-purpose flour or self-rising flour
3 eggs
1/3 cup milk
Peanut oil for frying
Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator. Be sure to do this early enough in the day, otherwise the seasoning will not penetrate.
Place flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until the chicken is coated. Set the floured chicken on a plate while you heat the oil.
Pour enough oil into a cast-iron skillet (I like to use my Dutch oven) to come only halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added . (You must be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.)
Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4-5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second side about 6 minutes, until crispy brown. Pieces with large bones, the legs and thighs, may need an additional minute per side to be completely done. Remove the chicken from the oil and drain well on paper towels. Cook the second batch of chicken.
Leave the chicken uncovered to remain crispy. If you cover it, the crust will get soggy. It’s up to you on how you like to eat it.
One Year Ago: You Will Survive
