HARD-FRIED CHICKEN
The Splendid Table radio program featured the authors of a book called Fried and True. The authors wrote about their journey through the US looking for the best fried chicken. This is one recipe they posted by chefs Kermit Ruffins and Ray Boom Boom.
Provided by Mrs Goodall
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make the dredge: In a large bowl, combine the flour, seasoning, baking powder, and pepper.
- Fry the chicken: Prepare a deep-fryer or fill a large (at least 6-quart) pot halfway with oil and heat to 355°F to 360°F Dredge the chicken in the flour mixture, shake off the excess, and fry until the chicken is dark brown and the crust is brittle, 16 to 18 minutes. Drain on paper towels and season with salt to taste.
- Note: the authors and chefs kept recommending to "clap" your chicken pieces together after dredging them -- so Clap your chicken!
Nutrition Facts : Calories 1127.4, Fat 54.1, SaturatedFat 15.3, Cholesterol 243.8, Sodium 774.3, Carbohydrate 86.2, Fiber 3.4, Sugar 0.3, Protein 68.7
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