The Weekend Epicure

Here is a spin on a true southern favorite" Fried Chicken. I recalled my father placing chicken pieces in a brown paper bag that held flour,black pepper and salt. Then he would melt a great big dab of lard in a big cast iron skillet. When the oil was just right, he would shake the bag and drop the chicken pieces into the sizzling hot fat. The grease was popping and splattering;the smell of chicken frying went all over the house, and the wait seem endless. Fried chicken served with pinto beans, steamed rice, mustard greens and corn bread, a true feast of the south made the wait worthwhile.

 Creole Country-Fried Chicken

1 cup all-purpose flour

2 teaspoons pepper

1 teaspoon salt

½ teaspoon garlic powder

¼ tbsp. cayenne

¾ tbsp. onion powder

1 tsp. paprika

½ tbsp. baking powder

1 egg, beaten

½ cup milk

1 (2½- to 3-pound) broiler-fryer cut up

Vegetable oil or Canola oil, for frying

     Rinse chicken, and pat dry with paper towels. Combine first ingredients in a plastic bag; shake to mix, and set aside.  Combine egg, baking powder and milk; mix well.

Place 2 pieces in bag; shake well. Dip into egg mixture; return to bag and shake.                            Repeat with remaining chicken.

  Pour enough oil into a 6-qt. Dutch oven or deep-fat fryer to reach a depth of 2".                           Heat until a deep-fry thermometer reads 350°. Place chicken pieces into hot oil, and fry, flipping once, until golden and cooked through, 10-12 minutes. Transfer chicken to drain on paper towels.

 Yield 4 servings.