Recipe: Southern Fried Chicken
Chef Instructor Ted Siegel’s Culinary Arts class is learning techniques for frying this week and the smell of this Southern chicken was too much for us to resist.
Chef Ted recommended letting it sit for a few minutes, but we couldn't wait that long. We gobbled up the crunchy, satisfying chicken without even waiting for it to cool down.
- 1 chicken
- 8 fluid ounces buttermilk
- 1 fluid ounce Dijon mustard
- 2 teaspoons minced tarragon leaves
- All-purpose flour for dredging, as needed
- Canola oil for deep-frying, as needed
- Salt, to taste
- Pepper, to taste
Makes 2 servings
1. Cut the chicken into eights and season well with salt and pepper.
2. Combine the buttermilk, Dijon mustard and tarragon. Add the chicken pieces and toss until coated evenly. Let the chicken marinate for at least one hour.
3. Remove the chicken from the buttermilk and let drain.
4. Roll the chicken pieces in the flour until well coated.
5. Heat the canola oil in a large saucepan until rippling. Add two or three chicken pieces and deep-fry until well browned and cooked through completely.
6. Remove the chicken from the oil and drain on paper towel. Serve immediately. Delicious hot or cold, the chicken will be a great addition to your Memorial Day. Serve it up for a leisurely outdoor picnic this long weekend.