DOOKY CHASE'S CREOLE FRIED CHICKEN

SOURCE: LEAH CHASE. THE DOOKY CHASE COOKBOOK.

Ingredients

3-pound/1.4 kg chicken, cut into eight pieces

1 tablespoon/18 grams salt

1 tablespoon/18 grams salt

1 tablespoon/7 grams freshly ground black pepper

2 large eggs, lightly beaten

1/2 cup/120 mL evaporated milk

1/2 cup/120 mL water

2 cups/240 grams all-purpose flour

1 teaspoon/2 grams paprika

1/4 teaspoon/0.3 grams ground thyme

1/2 teaspoon/1 gram garlic powder

Peanut oil OR vegetable oil for frying

Specific Equipment

Wide-bottomed bowl

Heavy-duty paper bag

Wide-bottomed cast-iron OR cast-aluminum skillet with a capacity of 4 quarts/4.0 L

Thermometer

Paper towels

Serves 4

Instructions

1. Season the chicken with salt and pepper. Set aside.

2. Stir the eggs, evaporated milk, and water in a wide-bottomed bowl until well-blended. Marinade the chicken pieces into the mixture for at least 5 minutes.

3. Shake the flour, paprika, thyme, and garlic powder in a heavy-duty paper bag until well-blended.

4. Drain the chicken pieces thoroughly and place them one-by-one into the paper bag. Shake the paper bag until the chicken pieces are well-coated.

5. Pour peanut oil or vegetable oil into the wide-bottomed cast-iron or cast-aluminum skillet and set over medium heat until the thermometer reads 350°F/175°C. Fry in the chicken with legs and thighs for 20 minutes and wings and breasts for 15 minutes, turning them over halfway, or until the coating of the chicken has deeply browned and the chicken skin has darkened.

6. Remove the chicken from the skillet and drain on paper towels. Serve the chicken on a large serving platter.