Southern Fried Chicken-The Evolution of Cajun & Creole Cuisine

By Harleygirl

Ingredients

• 2 2-1/2 lb fryers
• 1 quart peanut oil
• 2 cups milk
• 1 cup water
• 3 eggs
• salt to taste
• cracked black pepper to taste
• 4 cups flour
• 3 cups heavy whpping cream
• 1/2 cup chicken stock

Details

Servings 6

Preparation

Step 1

Cut chicken into serving pieces. Using the sharp end of a paring knife, stick the blade numerous times into the heavy parts of the chicken such as breasts and thighs. This will allow the hot oil to penetrate the meat and cooking tome will be reduced. In a twelve inch bllack iron skillet, preheat oil over medium high heat. I havee selected peanut oil because it has a much higher burning point and should be considered whenever frying is called for.

Combine milk, water and eggs in a one quart mixing bowl.Whisk well using a wire whip until a nice smooth eggwash is achieved. Season to taste using salt and black pepper. In an 8-1/2 x 11' baking pan, season three and one half cups of flour with salt and black pepper. Dust chicken lightly in flour, dip in eggwash and return to the flour for a second coating. Shake off all excess flour. Fry larger pieces first, skin side down, turning occasionally, and allow to cook until clear juices flow from the meat. This should take approximately twenty to thirty minutes. Once cooked, remove to drain board or paper towels and keep warm. Continue until all pieces are done. Pour off all but one half cup of oil. Using a wire whisk, blend in remaining one half cup of flour, stirring constantly until light roux is achieved. Add heavy whipping cream and chicken stock and continue stirring until milk gravy is smooth and bubbly. Correct seasonings if necessary. Serve chicken with generous serging of milk gravy.