Cook the Book: Fried Chicken with New Orleans Confetti

Name: Cook the Book: Fried Chicken with New Orleans Confetti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 2 Tbsps black pepper; 1 kilograms chicken, cut into 8 to 10 pieces; 10 slices 10 dill pickle slices; 1 large egg, beaten; 340 grams evaporated milk; 237 milliliters all-purpose flour; 1 garlic clove, minced; 1 bunch parsley, finely chopped; 6 servings Peanut oil, for frying; 2 Tbsps salt; 2 Tbsps Louisiana-style seasoning blend; 237 milliliters water

You can never have too many main course recipes, so give Cook the Book: Fried Chicken with New Orleans Confetti a try. One portion of this dish contains about 50g of protein, 41g of fat, and a total of 682 calories. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up garlic clove, flour, parsley, and a few other things to make it today. To use up the dill pickle you could follow this main course with the Cinnamon Swirl Coffeecake as a dessert. This recipe is typical of Southern cuisine.

Instructions

Wash the chicken in cool water and pat it dry with paper towels. Season the chicken with salt, pepper, and seasoning blend.

Ingredients you will need

Seasoning Mix

Whole Chicken

Pepper

Water

Salt

Equipment you will use

Paper Towels

Place the chicken in a single layer on a tray and refrigerate uncovered for at least 1 hour and up to 24 hours.

Ingredients you will need

Whole Chicken

Pour oil into a deep skillet or Dutch oven to a depth of at least 3 inches.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Heat the oil to 350ºF.

Ingredients you will need

Cooking Oil

Whisk together the egg, evaporated milk, and water in a bowl.

Ingredients you will need

Evaporated Milk

Water

Egg

Equipment you will use

Whisk

Bowl

Put the flour in ashallow bowl. Dredge the chicken by dipping it in the egg mixture and then into the flour. Starting with the heaviest pieces and working in batches to avoid crowding the skillet, slip the chicken into the hot oil. Adjust the heat to maintain the temperature of the oil as the chicken fries. Fry the chicken, turning with tongs, until the juices run clear when pierced to the bone with the tip of a sharp knife and the crust is deep golden brown and crispy, about 15 minutes per batch.

Ingredients you will need

Whole Chicken

Bone

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Frying Pan

Knife

Tongs

Bowl

Drain the chicken on a wire rack for 10 minutes, then serve hot, garnished with the pickles and a confetti of the garlic and parsley.

Ingredients you will need

Whole Chicken

Parsley

Pickles

Garlic

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

2Tbsps

black pepper 1kilograms

chicken, cut into 8 to 10 pieces 10slices

10 dill pickle slices 1large

egg, beaten 340grams

evaporated milk 237milliliters

all-purpose flour 1

garlic clove, minced 1bunch

parsley, finely chopped 6servings

Peanut oil, for frying 2Tbsps

salt 2Tbsps

Louisiana-style seasoning blend 237milliliters

water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Schlossgut Diel Nahe Riesling Kabinett with a 4.2 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.