Fried Chicken With Classic ColeslawFrom luisascatering 8 years ago
- Fried Chicken: shopping list
- 3 eggs shopping list
- A few splashes hot red pepper sauce, or to taste shopping list
- 2 cups self-rising flour OR shopping list
- 2 cup all-purpose flour sifted with 1 Tb. baking powder, 3/4 tsp. salt. shopping list
- 2 1/2 pound organic chicken, cut into 12 pieces shopping list
- chicken Seasonings: kosher salt, freshly ground black pepper, poultry seasoning, garlic powder, fresh thyme, rubbed sage, fresh rosemary, dried oregano, paprika, cayenne, to taste shopping list
- canola oil, for frying (peanut oil is really best but it’s pricey!) shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Classic Coleslaw: shopping list
- 1 cup Best Foods/Hellmann's Real mayonnaise shopping list
- 3 Tbsp. lemon juice shopping list
- 2 Tbsp. sugar shopping list
- 1 tsp. kosher salt shopping list
- fresh ground black pepper, to taste shopping list
- 3 cups shredded green cabbage shopping list
- 3 cups shredded red cabbage shopping list
- 1 cup shredded carrots shopping list
- 1/2 cup chopped green bell pepper shopping list
How to make it
- Place the chicken on a cutting board with the back facing up. Using a sturdy pair of kitchen shears, remove the backbone from the body. Halve the chicken lengthwise with a sturdy chef's knife, cutting through the sternum. Remove the thighs and drumsticks at the joints, as well as the wings. Cut each breast crosswise into thirds. You will have 12 pieces, not including the back (the back can be discarded or prepared with the rest of the chicken if you are hardcore).
- Sprinkle the seasonings all over the chicken (all the fresh herbs should be finely chopped). Place in large ziplock bag and let "marinate" for at least a few hours (or overnight).
- Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Note: I used a Le Creuset enameled cast iron pot and it worked wonderfully as it kept the oil at a consistant heat.
- In a medium size bowl, beat the eggs. Add desired amount of hot sauce.
- Dip the seasoned chicken in the egg, and then coat well in the flour.
- Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
- Combine mayonnaise, lemon juice, sugar, salt and pepper in large bowl. Stir in cabbage, carrots and green pepper. Chill for at least an hour.
- Note: I fried my chicken ahead of time so when it was time for dinner I just reheated pieces in the oven at 350 for about 15 minutes.
People Who Like This Dish 21
The Cookluisascatering San Carlos, CA
The Rating6 people
I am a huge fan of Paul Deen as well. This sounds great. Will be maing for sure. You have my 5.chefmeow in Garland loved it
Mmm Mmm Mmm GOOD, Luisa! My thanks and my five.
Lorrainelacrenshaw in Horsham loved it
yes, I love Paula Deen's recipes!GREAT PSOTmidgelet in Eastern loved it
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