Friday, May 7, 2010

Fried Chicken

Found this recipe in the great magazine "Saveur" It carried a picture of a black waiter delivering a plate of fried chicken and fixins to customers. I have gone through several fried chicken recipes and found some of them to be mediocre. This one is great.
Heat Olive Oil to 375 degrees. Dip the chicken in egg whites. Transfer to plate of 1/2 c flour, 1/2 c matzo meal and 1/2 t baking powder. Fry 12-14 minutes. Great crust. The tricky part is dipping it in the spice. I've made it too salty at times but not this time. If anything it wasn't salty enough.

Thanks to the guests Marie, Helen, Teresa, Julene and Mom and Ed.


  1. I think you should make this for the next family function!

  2. P.S. The cake is NOT low-fat and I think H-man should go to and type in cookie/cake-baking types!!

  3. I read about your chicken dinner on Marie's Blog. OMG, I wish I was your neighbor. Nothing I love more than homemade fried chicken! Do you do Chicken Fried Steak also??!!

  4. Looky there Bill! You're bringing my Delta Gamma friends over to your blog. Does your wife know about this blog Bill and the effect it is having on women? I'm just sayin'.

  5. William Peter - This I highly recommend
    From the NYT
    Korean Fried Chicken (Yangnyeom Dak)
    Adapted from “Quick and Easy Korean Cooking” by Cecilia Hae-Jin Lee (Chronicle Books, 2009)

    Time: 30 minutes, plus one hour’s marinating

    1 small yellow onion, coarsely grated

    2 cloves garlic, minced

    1/2 teaspoon salt, plus more for coating

    1/4 teaspoon black pepper, plus more for coating

    8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings

    3 tablespoons Korean chili paste (gojuchang)

    3 tablespoons ketchup

    1/4 cup sugar

    2 tablespoons toasted sesame seeds, more for garnish

    Juice of 1/2 lemon

    Oil for deep frying

    1/2 cup all-purpose flour

    2/3 cup cornstarch.

    1. In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.

    2. In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.

    3. Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.

    4. Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

    5. For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

    Yield: 4 to 6 servings.