Nov 022017
 

Fried chicken is a southern staple. Every cook flavors the chicken with different spices and seasonings. Here is Leah Chase’s version.

1 3-pound Fryer chicken, cut into 8 pieces

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

2 large Eggs, beaten

1/2 cup Evaporated Milk

1/2 cup Water

2 cup All-Purpose Flour

1 teaspoon Paprika

1/4 teaspoon Ground Thyme

1/2 teaspoon Granulated Garlic

Oil for frying

Season chicken well with salt and pepper. Set Aside.

Mix eggs, milk and water. Pour mixture over chicken. Let sit for 5 minutes.

In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.

Heat the oil in a Dutch Oven to 350℉. Place the chicken in hot oil and fry, turning as it browns. Heavy parts such as breast, thighs and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels then serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can’t keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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