David Rubel's

What's For Dinner?

2/16/05

Southern Fried Chicken

(serves two parents and two children)

Most of the "fried" chicken one gets in restaurants is actually deep-fried--that is, submerged entirely in oil, usually with a thick coating. This fried chicken is the real deal and a big winner with the kids.

1 whole chicken, cut into legs,thighs, wings, and breasts
2/3 c flour
1/3 c cornmeal
1 tsp salt
1 tsp freshly ground pepper
1 tsp garlic powder
canola oil

1. If you have the time, it helps to brine the chicken. To do so, dissolve 1/2 cup salt in 2 quarts of water. Add the rinsed chicken pieces, cover, and soak in the refrigerator for an hour or two. When you're ready to fry, remove the chicken, rinse off the brine, and dry the pieces somewhat with paper towels. (The chicken needs to remain a little damp so that the coating will adhere.)

2. Add enough canola oil to the largest pan you have to form a half-inch-deep layer. Heat the oil over a high flame until it reaches about 350 degrees Fahrenheit. If you don't have a candy thermometer, you can test the oil by dropping in a pinch of flour. If the oil is hot enough, the flour will "bloom."

3. In a large zip-closure bag, combine the flour, cornmeal, salt, pepper, and garlic powder. Working with two pieces at a time, place the chicken inside the bag, seal it, and shake well until both pieces are completely coated. Remove the chicken from the bag, tap off any excess flour, and set aside. Continue until all the chicken is coated.

4. Using tongs, place the chicken into the oil, skin side down. Move the pieces about occasionally if some seem to be browning faster than others. Fry for 10 minutes, then turn and fry until done, another 10 minutes or so. Drain briefly on a rack set over paper towels before serving.

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Tips

* Save the back and the neck of the chicken for stock

* I use a twelve-inch saucier with high sides for frying. If you don't have a pan this large, use two skillets, or fry the chicken in batches. Whatever you do, don't crowd the pieces. They'll turn out soggy and take forever to get done.

* Experiment with your coating. Instead of (or in addition to garlic powder), try onion powder, paprika, cayenne, a little curry powder--really any spice that you like and have on hand.

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If you have tried one of these recipes and have an improvement or tip or variation to suggest, please e-mail David at dinner@wamc.org. Also feel free to send along your own family cuisine recipes. You can even request dishes that you'd like David to present in the future.

David Rubel is president of Agincourt Press, a book production company in Chatham, New York. He spends his days writing American history, then heads home after work to cook for his wife and two young children. His most recent book is The Story of America (DK, 2002).