SALT AND PEPPER CURED PAN-FRIED CHICKEN
Yield: 4 servings
4 Servings 3 c (about) milk
3 lb Chicken, cut into 8 pieces, 1 c All-purpose flour
-trimmed 1 ts Cornmeal
1/4 c Coarsely cracked peppercorns 1 1/2 c (about) peanut oil
2 c Coarse salt
Arrange chicken in single layer in shallow dish. Sprinkle with pepper,
turning pieces to coat completely. Pack salt over and around chicken. Let
stand at room temperature 2 1/2 hours.
Rinse chicken in cold water; dry thoroughly. Clean dish; add chicken.
Pour in milk to cover. Chill 2 hours.
Drain chicken. Combine flour and cornmeal in another shallow dish. Coat
chicken with mixture, shaking off excess (make sure skin is stretched
around each piece). Arrange chicken in single layer on rack. Refrigerate
uncovered for at least 4 hours.
Heat 1/2 to 3/4 inch oil in cast-iron or other heavy large skillet to 375
F. Add dark meat pieces (they should be only half submerged). Fry 4
minutes, then turn and fry second side 4 minutes. Add white meat and
continue frying until chicken is golden brown and cooked through, turning
pieces 3 to 4 times, 15 to 20 minutes. Drain on paper towels for 5 minutes
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