THE Fried Chicken
Louis Van Dyke is a fried chicken fanatic. “I order fried chicken everywhere I go,even in a Chinese restaurant," he says. “So I was fussy when I developed therecipe for the fried chicken we serve here at the Blue Willow Inn. It is simple, andit works!" It is grand and true southern fried chicken, nearly greaseless, but witha well-spiced crust that has a luscious texture, shattering at first bite and infusingthe meat within with flavor. It is one of the dishes that is always on the hotbuffet, lunch and supper, every day of the week.
- Prep Time:
- Yield: 6 Servings
- 1 Chicken cut into 8 pieces
- 1 quart Water
- 1 1/2 cups Flour
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- Cooking oil
- Wash the chicken thoroughly, and remove the excess fat.
- Cover the chicken in a bowl with the quart of water. Allow it to sit in the water for 3 to 4 minutes.
- Mix the flour, salt, and pepper.
- Remove the chicken from the water, shaking off only part of the water; do not pat dry (chicken should be moist).
- Dredge the chicken pieces in the flour mixture.
- In a large, deep, heavy skillet, heat enough oil to cover the chicken. Place the chicken in the hot oil, and cook uncovered. Do not crowd pieces in the oil. Turn once to cook and brown the other side.
- When golden brown, remove from the oil, and drain on paper towels. Makes 4 to 8 servings.