Cook the Book: Tuesday Fried Chicken
"My love for good fried chicken is deep and abiding. The skin has to be extra crispy, giving way to hot and juicy meat below, and don't forget your buttermilk biscuits on the side! I'm not in the habit of making fried chicken at home, but this recipe from The Lee Bros. Southern Cookbook has given me the confidence to give it a go. According to Matt and Ted, the secret to great fried chicken is temperature. Make sure your chicken is at room temperature before frying, and keep your oil as close to 325 degrees as possible. They also have a recipe for what they call "Sunday Fried Chicken" which calls for brining the chicken in advance. I'm going to start with Tuesday, and work up to Sunday. Tuesday Fried Chicken - for 4 people -..."
INGREDIENTS
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3 cups peanut oil, canola oil, clarified butter, or lard
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1 recipe Lee Bros. All-Purpose Fry Dredge
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3 pounds chicken legs and thighs (about 6 legs and 6 bone-in thighs)
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1/2 cup all-purpose flour
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3 tablespoons stone-ground cornmeal
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2 teaspoons salt
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1 1/2 teaspoons freshly ground black pepper
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A sprinkling of bread crumbs for quick browning, if dredging fish or oysters
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1 cup white wine vinegar
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