Louisiana Country Fried Chicken
Description
Often seen as a garnish for foods that are served chilled, like deviled eggs and mayonnaise-based salads, it isn't surprising that in the West paprika has a reputation for being tasteless. The secret to unlocking its complex flavor is in heating it. Added toward the end of the cooking cycle, paprika will release a deep, sweet, earthy taste to meats and vegetables. Although exposure to high heat, like that used in sautéing, will destroy the flavor, moderate heat will liberate the flavor of this under-appreciated spice. As a side note to paprika's flavorful qualities, it is often a basic ingredient in Spanish and Portuguese chorizo, a spicy pork sausage
Ingredients
1 1/2 cup all-purpose flour
1 teaspoon seasoning salt
2 teaspoons MSG
1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper or chili powder
1/2 teaspoon poultry seasoning
1 cup milk (Use buttermilk for a crispier coating)
1 egg, lightly beaten
1 frying chicken (2-1/2 to 3 pound size), cut up or use chicken pieces
shortening for frying
Methods/steps
Combine flour, seasoning salt, MSG, black pepper, cayenne pepper, paprika, and poultry seasoning in plastic or paper bag. Shake chicken pieces in seasoned flour.
Combine milk and egg. Dip chicken pieces in milk mixture. Shake chicken pieces a second time in seasoned flour to coat thoroughly and evenly.
To pan fry: melt shortening in skillet to about 1/2 to 1 inch in depth; heat to 365 degrees F. Brown chicken on all sides.
Reduce heat to 275 degrees F and continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken several times during cooking.
Drain on paper towels on a cooking rack over a pan. This will keep the chicken from absorbing the oil while lying on the paper towel.
Additional Tips