Chef Jacques Leonardi
New Orleans Fried
Chicken
Serves: 4
Ingredients:
1 1/2 C Peanut oil, for frying
12 oz Can evaporated milk
1 C Water
1 Large egg, lightly beaten
Salt and freshly ground white pepper
3-3 1/2 lb Chicken - rinsed, patted dry and cut into 8 pieces
1/2 C All-purpose flour
1/2 C Chopped dill pickles
1/4 C Chopped flat-leaf parsley
Method:
· In a large, heavy skillet, heat the oil to 350 degrees.
· In a bowl, whisk together the evaporated milk, water
and egg.
· Season generously with salt and white pepper.
· Season the chicken with salt and white pepper.
· Dip each piece in the milk mixture and then in the flour.
· Add the chicken to the skillet and cook over moderate
heat, turning often, until golden and cooked through, about 25
minutes.
· Lower the heat.
· Transfer the chicken to a rack to drain.
· Arrange the pieces on a platter.
· Sprinkle with the pickles and parsley and serve.
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