 Can you give me a recipe for southern fried chicken coating? The kids love it and I just can’t seem to get it right, either using bought packets of coating or making it from scratch.
It is certainly possible to cook excellent southern fried chicken in a 2, 3 or 4-Oven Aga. I feel these are the three most important principles to bear in mind when cooking this classic dish:
The good coating is important and choosing the correct coating is essential; the classic southern-fried recipes usually use seasoned flour, not breadcrumbs. Maryland and Kentucky versions have alternative methods.
Dip the chicken in fresh lemon juice and then in the well-seasoned flour (I add a little paprika which isn’t authentic but helps the colour and gives it a certain kick) and shake off the excess. In some parts of the South they add extra seasonings; these can include garlic salt, ground bay leaves and ground cinnamon, amongst others.
A large plastic bag is the easiest way to coat chicken pieces in the flour before cooking. If you prefer the bread crumbed finish, proceed as above, and then dip the floured pieces in beaten egg and roll in white fresh breadcrumbs.
Shallow fry for best results. The frying should be in shallow not deep fat, a perfect depth for this is ¼ inch (5mm) and a vegetable oil such as sunflower or soya is best. Some traditionalists insist that lard or dripping be used, but I can’t notice any discernible difference and prefer to only use these fats where their flavour is important, so for this recipe I use a good quality oil every time.
The large Aga Sauté Pan and Lid is the perfect utensil for cooking fried chicken, as the lid is vital – see below. Heat the oil for a few minutes on the simmering plate until it’s hot. Transfer to the boiling plate for 30 seconds and then add the chicken pieces, skin-side down. After a minute, transfer uncovered to the floor of the roasting oven to continue cooking for a further 4 minutes. Turn the pieces over and give them 3 minutes more.
Now cover the pan with the lid and return to the oven on a grid shelf on the floor of the oven, with a cold plain shelf above. With a 3 and 4-Oven Aga, a grid shelf on the floor of the baking oven may be used at this point, without a plain shelf above. Cook for 15-20 minutes until the chicken is just perfectly cooked. Transfer to a warmed serving platter and keep it warm for 5 minutes to allow it to rest before serving.
Notice that it’s important to finish the cooking with the sauté pan covered with its lid. Once the chicken has been browned, covering with a lid is absolutely vital. This method ensures the chicken can continue to steam-cook after it has open-fried. This means the chicken can safely cook right through and will be guaranteed to remain moist and succulent with absolutely no danger of it ending up hard and stringy as can all too easily happen with open frying for the whole cooking time. |
