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Prep Time: 480 Minutes Cook Time: 30 Minutes |
Ready In: 510 Minutes Servings: 6 |
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Not for dieters or people on low-sodium diets but this is a delicious though time-consuming way to make fried chicken. Most of the time (in the preparation) is standing and refrigeration time. Cook time is frying time. We like to have this with potato salad or coleslaw and corn-on-the cob. Original recipe was printed in Bon Appetit (May, 1984) Ingredients:
3 lbs chicken parts |
1/4 cup cracked peppercorn |
2 cups kosher salt |
3 cups milk |
1 cup flour |
1 teaspoon cornmeal |
1 1/2 cups peanut oil (for frying) |
Directions:
1. Put chicken pieces in a baking or marinating dish so that chicken will fit in one layer.
2. Sprinkle chicken with pepper, turning so that chicken is coated on both sides.
3. Pack salt around chicken pieces.
4. Let stand at room temperature for 2-1/2 hours.
5. Rinse chicken in cold water and dry.
6. Clean baking dish and add chicken.
7. Pour milk over chicken.
8. Chill 2 hours.
9. Drain chicken.
10. Combine flour and cornmeal in pie pan or bowl.
11. Coat chicken with flour/cornmeal and arrange chicken in a single layer.
12. Refrigerate chicken for 4 hours (or longer).
13. Heat 1/2 to 3/4-inch oil in cast-iron skillet to 375°F.
14. Add chicken pieces, drumsticks first.
15. Fry drumsticks 4 minutes each side before adding remainder of chicken.
16. Continue frying for 15-20 minutes or until chicken is golden brown.
17. Drain chicken on paper towels.
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