Austin Leslie’s Fried Chicken
Read it, cooked it, ate it–
__s_i_m_p_l_y__t_i_m_o_t_h_y__ recipe rating:
Towel on neck recommended? yes
Messy? heck yes!
Sexy? darn straight!
Innovative? very new.
Will I cook it again? Yes,
Mr. Leslie’s Fried Chicken is now my fried chicken. The garnish of chopped garlic, chopped parsley and chopped pickle made eating this dish a sensual experience–the garnish isn’t a sauce, so after you sprinkle it, you have to continuously dip and grab your food to make it work–this gets really addictive when you got a beer in your hand and a good game on the television; its different than dipping wings in a sauce.
This ain’t dining, this is eating and it is a blast.
Here is the recipe I cooked (many variations exist, but this was delicious):
1 1/2 cups peanut oil, for frying
12 ounce can evaporated milk
1 cup water
1 large egg, lightly beaten
salt and freshly ground white pepper
3 1/2 pound chicken, rinsed, patted dry and cut into 8 pieces
1/2 cup all-purpose flour
chopped dill pickle for garnish
1 Tbsp. garlic, finely chopped
1 Tbsp. parsley, finely chopped
In a large, heavy skillet, heat the oil to 350 degrees. In a bowl, whisk together the evaporated milk, water and egg. Season generously with salt and white pepper. Season the chicken with salt and white pepper. Dip each piece in the milk mixture and then in the flour. Add the chicken to the skillet and cook over moderate heat, turning often, until golden and cooked through, about 25 minutes. Lower the heat. Transfer the chicken to a rack to drain. Arrange the pieces on a platter. Garnish with pickles, parsley and garlic. Serves 4.
Hat Tip: Chuck Taggart at the Gumbo Pages