The Reluctant Teenager wanted fried chicken. He has been begging me to make some for a couple of months (I know, bad mother, bad, bad mother)to fry not bake chicken. It's 117 degrees in the valley of the sun I DO NOT turn on the oven for any reason (very frugal), my air conditioner is 12 years old and should not have to work harder than it already does.
Not being able to duplicate my late mother's fried chicken recipe (that and her brown gravy!) I have tried several recipes to so so satisfaction. Until I stumbled upon Tessa Kiros' Fried Chicken in her book Falling Cloud berries. (a bit pricey I know but oh so worth it. Sign up for Borders Rewards and wait for the 40% off coupon like I did) A cook book and memoire, facinating stories and breath taking pictures make this one of my all time favorite cook books.
Tessa's spin on fried chicken reminds me of my mothers and it...is...delicious! I made this last night for hubby and son, it was hit!
FRIED CHICKEN from Tessa Kiros' Falling Cloud berries
House Beautiful August 2009
This is a great chicken recipe that makes two dishes at one time: fried chicken and a chicken soup. Use the broth to cook some pasta or rice and make a soupy meal. You can also add an extra egg to the leftover marinade and make a quick omelette for after your soup.
1 (2 1/4-pound) whole chicken with skin, cut into 8 pieces
3 fresh sage leaves
1 carrot, cut into 2 or 3 chunks
1 celery stalk, cut into 3 or 4 chunks
2 garlic cloves
1/2 teaspoon sweet paprika
3/4 cup all-purpose flour
Light olive oil or vegetable oil, for shallow-frying
1. Rinse the chicken and put in a large saucepan with the sage, carrot, celery, and one garlic clove. Cover with 4 cups of cold water and season with salt. Bring to a boil, uncovered, then decrease the heat slightly to medium. Simmer for another 15 minutes, then remove from the heat. The chicken will be just boiled, not overcooked.
2. Transfer the chicken with a slotted spoon to a plate and pat dry with paper towels. (At this stage you're left with the basis of a very good chicken broth in the saucepan. Add another cupful of water and simmer the soup for another 45 minutes. Store in the refrigerator or freezer until needed.)
3. Whisk the eggs in a shallow bowl. Finely chop the remaining garlic and add to the egg with the paprika and a little salt. Put the chicken pieces in the egg, turning to coat them well, then let marinate for 10 to 15 minutes.
4. Put the flour on a flat plate. Heat enough oil for shallow-frying in a skillet or wide saucepan. Lift the chicken out of the marinade, shaking off any excess egg, then pat in the flour, pressing down gently with your palm so that the flour sticks. Fry the chicken in the hot oil until it is deeply golden and crispy on both sides. Serve with lemon wedges if you like.
I used three chicken breasts, added two stalks of celery and onion and 4 dried sage leaves (that's what I had on hand) I also added season salt to the flour mixture, about 1 tsp. I have to tell you the smell of this frying was AMAZING!
Why this was so frugal? I purchased the chicken breasts for .77 a pound and three breasts were 2.50 pounds. $2.33 for chicken. I used two eggs, about .20 cents for two, had all the other ingredients on hand. I also scrambled the remaining egg concoction and fed it to Archer and Gibby (cats) as they LOVE scrambled eggs!
Bonus, awesome chicken stock full of veggies that I made into a potato soup for my sister Sassy for a birthday treat. (She hasn't had potato soup since our mother passed).
I highly recommend this method of cooking fried chicken, I know I will be using it from now on. Tessa has written five cookbooks, I am on a mission to locate a copy of each without breaking the piggy bank.
Ta Ta For Now!