Mom's Fried Chicken

Courtesy of Janine Sarlin, COOKING WITH CLASS, INC.

 www.sarlincookingwithclass.com

Ingredients:

One chicken (about 3 ½ to 4 pounds) cut into serving sized pieces

(If time allows, rinse with water and tenderize in Yogurt Whey at least 4 hours or best overnight.)   Pour off whey and discard.   Gently pat chicken dry.

½ cup heavy cream

½ cup whole milk

About 1 cup all purpose flour

1 teaspoon sea salt

2 teaspoons freshly ground black pepper or more to taste

¼ teaspoon celery salt

½ teaspoons cinnamon

½ teaspoon freshly ground nutmeg

1 teaspoons ground cardamom

2/3 cup canola, peanut, or safflower oil for frying. (Janine’s mother used lard (3/4 lard, ¼ part butter)

Cooking Directions:

  1. Combine cream and milk together in a shallow bowl.  Coat ach piece of chicken with cream/milk.

  2. Mix all the dry ingredients together in a plastic bag.  

  3. Remove chicken from the cream transfer chicken one piece at a time to the plastic bag with flour mxture.   Shake with flour until well coated.

  4. Meanwhile in a large heavy skillet, heat the oil until it is shimmering, about three to four minutes.

  5. Add chicken one piece at a time, starting with the dark meat, skin side down in the pan.  Fry until golden brown, about eight to ten minutes with out turning.   Turn and brown the other side eight to ten minutes.

  6. Transfer chicken pieces to a paper towel lined baking sheet.  When all pieces are browned, pour off excess oil. 

  7. Add ¼ cup cold water to the pan.  Return the chicken to the pan, reduce the heat, cover and cook for ten minutes. Uncover the and cook for ten minutes longer.... until the chicken is tender and the juices run clear with pierced with a two-pronged fork.  Remove the chicken and drain on a brown paper bag.   Transfer to a warm platter.

Serves: four to six

Wine recommendations: Sparking wines such as Brut Champagne, Crémant or Prosecco; Chenin Blanc; or Riesling Kabinett.

 

 

 

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