maandag 25 november 2013

Kentucky-style fried chicken (Kopie)

•Vegetable oil, lard or a mixture of both
One large free-range chicken, jointed into 8 pieces
Plain flour, seasoned with salt, cayenne and lots of freshly ground black pepper

main courses | serves 4
1 In a large, deep cast-iron frying pan, add the fat until about one-third full. (As always when deep-frying, do not leave the fat unattended and be very careful.) Heat it until a haze rises, or a cube of bread browns in a minute or less. Shake the chicken pieces in seasoned flour in a brown paper bag – the best bags come from Whole Foods, but two greengrocers’ bags doubled-up will do. This is not optional – as plastic bags make the coating claggy. Shake off any excess flour.

2 Carefully fry the chicken in batches, so as not to crowd the pan. Do the dark meat first, skin-side down, turning. When the chicken is cooked through and perfectly juicy with an all-over golden, crunchy crust, it’s done. Drain on kitchen paper and serve quickly – though some prefer it cool, at room temperature.

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