Sunday, 30 September 2007

Austin Leslie's Fried Chicken

Austin Leslie was a New Orleans chef whose fried chicken was considered to be one of the best. Austin was what the culture of New Orleans was all about; he was always trying to feed people. This is my kind of guy!

1 ¼ Cups Peanut Oil for frying
3-3 ½ lb chicken cut up

Salt and Black Pepper

1 Egg, lightly beaten

1 cup Evaporated Milk

1 cup Water

½ Cup flour

Heat oil in a cast iron pan to 350º F, the oil should come about halfway up the sides of the skillet. Adjust the amount in accordance with the skillet size.

Wash chicken pieces in cool water, pat dry with paper towels and sprinkle with salt and pepper. Set aside.
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 350º F.

Use tongs and long fork to turn chicken often for 7-8 minutes.

Remove chicken from oil with tongs, pierce with fork and squeeze.

Place chicken back in oil approximately 7 to 8 minutes.

Chicken is done when no longer hissing and juices run clear.

Remove from oil and place on paper towels to drain.

Continue until all the chicken is cooked.

1 comment:

Marie said...

Gosh that looks delicious Tulip!!! I always soak mine in buttermilk. Never thought of using plain old evaporated milk. I have some of that in my cupboard all the time!