See http://sullysgarden.blogspot.com/ for photoIngredients for Fried Chicken and Southern Potato Salad:
Fried ChickenWhole chicken, cut up2 cups apple or muscadine cider (I used muscadine because I had some leftover from a trip to alocal orchard)½ cup salt1 ½ cups all-purpose flour ½ cup cornstarchA lot of your favorite seasonings (I used garlic powder, dill weed, Tony's, smoked paprika)2 eggs, whisked with a little smoked paprika and garlic powder Vegetable shortening or oil for fryingSouthern Potato Salad1 russet potato or several red potatoes, diced1 large or 2 small yellow squash, diced2 tbsp salt½ cup mayonnaise (a tangy mayo, like Duke's or Blue Plate is best)Several squirts of French's mustard2 large kosher dill pickles, diced¼ white onion, diced (optional)2 tbsp parsley (optional)Season with garlic powder and Tony's to taste
Directions for Fried Chicken and Southern Potato Salad:
Fried Chicken1. Whisk together salt and cider to create brine for the chicken2. Add all the chicken pieces to the brine and add in enough water to cover the chicken3. Cover and place in refrigerator for about one hour (longer won't hurt)4. Mix flour, cornstarch, and seasonings; unless you add a lot of seasoning, your chicken crustwill be bland—when the flour is no longer white, then you've added enough seasoning; do notadd more salt5. After the chicken has sat in brine for at least an hour, remove the chicken and dredge each piece in your beaten eggs, then coat the piece in flour and set it on a wire rack; let the coatedchicken rest for about 10 minutes while the fryer preheats6. Fill a deep fryer to the recommended line with vegetable shortening or vegetable oil; then preheat to about 275-300 degrees (if using a Fry Daddy, it takes 1 ¼ tubs of shortening)
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