We met some friends for a picnic-playdate in the park last weekend. What better occasion than that to bring homemade (cold) fried chicken? I opened my copy of The New York Times Country Weekend Cookbook and found two recipes for fried chicken: Craig Clairborne's and Mark Bittman's. Although I liked that Bittman's was baked in the oven (less mess!), I decided to go with Claiborne's because of its simplicity. I made a few changes (buttermilk for the regular milk and cumin instead of Tabasco). I wasn't disappointed.
I soaked the pieces in buttermilk for an hour and then fried them up to a crispy goodness the night before. It was a big success with the kids and the grown-ups! Click below for the recipe.Craig Claiborne's Mississippi-Style Fried Chicken
Serves 6 | 1 hour, plus at least 1 hour of refrigeration
2 (2-pound) chickens, cut into serving pieces
2 cups milk (or buttermilk if you have it)
3/4 teaspoon Tabasco
1 1/2 cups flour
Salt, if desired
1 tablespoon ground pepper
2 cups lard or corn oil for frying
1/2 cup butter
1. Put the chicken pieces in a mixing bowl and add enough milk to cover. Stir in the Tabasco and refrigerate for at least 1 hour, or overnight.
2. Combine the flour, salt, and pepper in a flat baking dish or, preferably, in a large, heavy paper bag or strong plastic bag. Drain the chicken pieces, but don't pat them dry. Put them in the dish or the bag with the flour. Turn the pieces or shake the bag to coat them thoroughly.
3. Heat the lard or oil with the butter in a heavy skillet, preferably cast-iron, large enough to hold half of the chicken pieces in one layer so they don't touch. Add half of the chicken pieces, skin side down, in one layer. Turn the heat to high and let them cook uncovered until they're golden brown.
4. Turn the pieces and reduce the heat to medium-low. Cook until golden brown. The total cooking time should be 20 to 25 minutes. Remove the cooked pieces of chicken and drain them on paper towels. Repeat with the remaining pieces. Serve immediately or the next day.
Serves 6 | 1 hour, plus at least 1 hour of refrigeration
2 (2-pound) chickens, cut into serving pieces
2 cups milk (or buttermilk if you have it)
3/4 teaspoon Tabasco
1 1/2 cups flour
Salt, if desired
1 tablespoon ground pepper
2 cups lard or corn oil for frying
1/2 cup butter
1. Put the chicken pieces in a mixing bowl and add enough milk to cover. Stir in the Tabasco and refrigerate for at least 1 hour, or overnight.
2. Combine the flour, salt, and pepper in a flat baking dish or, preferably, in a large, heavy paper bag or strong plastic bag. Drain the chicken pieces, but don't pat them dry. Put them in the dish or the bag with the flour. Turn the pieces or shake the bag to coat them thoroughly.
3. Heat the lard or oil with the butter in a heavy skillet, preferably cast-iron, large enough to hold half of the chicken pieces in one layer so they don't touch. Add half of the chicken pieces, skin side down, in one layer. Turn the heat to high and let them cook uncovered until they're golden brown.
4. Turn the pieces and reduce the heat to medium-low. Cook until golden brown. The total cooking time should be 20 to 25 minutes. Remove the cooked pieces of chicken and drain them on paper towels. Repeat with the remaining pieces. Serve immediately or the next day.
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