Just thought I would slip in a little humor here folks.
NOTHING BEATS the savory unpretentiousness of fried chicken. Consider it the quintessential Southern comfort food. Most recipes calls for buttermilk instead of evaporated milk and also includes smoked paprika. The chicken, which is seasoned and air-dried in the fridge overnight. It’s cooked in rendered lard. I like to think of it as 19th century fried chicken because I use lard instead of hydrogenated vegetable oil. It’s Carolina on a plate. This can be plated with three pieces a breast, leg and wing and is served with fatback enhanced collard greens, skin-on mashed potatoes with giblet gravy and a hunk of cornbread for dipping. Be sure to pair it with a glass of iced sweet tea.
3 to 3 ½ lb. cut up fryer chicken
1 ¼ c. oil
1 egg, lightly beaten
1 c. evaporated milk (or buttermilk)
1 c. water
½ c. flour
4 tbsp. minced garlic (optional)
4 tbsp. minced parsley (optional)
Salt and pepper to taste
Heat oil in cast iron skillet to 350. The oil should come about halfway up the sides of the skillet (adjust amount to skillet size). Combine garlic and parsley in a small mixing bowl and set aside. Wash chicken pieces in cool water, pat dry with paper towels and sprinkle with salt and pepper. In a medium mixing bowl, whisk egg, evaporated milk and water. Season with salt and pepper. Place flour in a separate bowl. One piece at a time (starting with heaviest pieces), dip chicken into egg wash, squeeze, dip into flour and place gently in skillet. Do not overcrowd skillet. Maintain temperature of 350. Use tongs and fork to turn chicken often for 7-8 minutes. Remove chicken from oil, pierce with fork and squeeze. Return chicken to skillet for approximately 7-8 minutes. Chicken is done when no longer hissing and juices run clear. Remove from oil and place on paper towels to drain. Immediately top with a sprinkle of garlic and parsley mixture.