New Orleans Fried Chicken
1 1/2 C Peanut oil, for frying
12 oz Can evaporated milk
1 C Water
1 Large egg, lightly beaten
Salt and freshly ground white pepper
3-3 1/2 lb Chicken – rinsed, patted dry and cut into 8 pieces
1/2 C All-purpose flour
1/2 C Chopped dill pickles
1/4 C Chopped flat-leaf parsley
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.
Sprinkle with the pickles and parsley and serve.
Serves 4.
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