Craig Claiborne's Fried Chicken

By Craig Claiborne

Total Time
40 minutes, plus refrigeration
Rating
4(77)
Comments
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This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks. A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast. Drain it on a paper bag and cover it tightly with plastic wrap. It will keep until you unpack the basket. (The New York Times)

Featured in: SUMMER TREAT; PLANNING THE PICNIC

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Ingredients

Yield:Six servings
  • 22- to 2½-pound chickens, cut into serving pieces
  • 2cups milk, approximately
  • ¾teaspoon Tabasco sauce
  • 1½cups flour
  • Salt to taste, if desired
  • 1tablespoon freshly ground pepper
  • 2cups lard or corn oil for frying
  • ½cup butter
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1256 calories; 104 grams fat; 26 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 38 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 49 grams protein; 1217 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the chicken pieces in a mixing bowl and add enough milk to cover. Stir in the Tabasco sauce and refrigerate for at least one hour, or overnight.

  2. Step 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 paper or plastic bag with the flour. Turn the pieces or shake to coat them thoroughly.

  3. Step 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 cook uncovered until golden brown.

  4. Step 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 on paper towels. Repeat the process with the remaining chicken. (If this is made the day before, you do not have to refrigerate overnight.)

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Ratings

4 out of 5
77 user ratings
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Comments

Game Cooker

It might be your pan. It needs to be very thick-bottom. A well-seasoned, thick cast iron skillet is best. I would also skip the butter if you still keep browning too quickly -- it lowers the smoke point of the oil. Lard works best... Ask any true Southerner.

RomyO

Some recipes are simply perfection the way they are! We enjoyed this version of fried chicken THO we mixed in some leftover corn flour for the breading just to finish it off! It added a nice bit of flavor to the chicken

We Loooved This!

My first time making fried chicken, this was totally worth it. Definitely a good recipe to get started with before building up to more complicated seasonings.

Claudia

Add generous amount's of McCormick's Mesquite.
For 4th of July I used only legs that simplified cooking time and facilitated easy eating.
Friends loved it!

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