Subj : 6/6 Fried Chicken Day -
To   : All except Jim Weller
From : Dave Drum
Date : Mon Jul 04 2022 10:37:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rufus Estes' Fried Chicken
 Categories: Poultry, Vegetables, Marinades
      Yield: 5 Servings
 
MMMMM---------------------------BRINE--------------------------------
      8 tb Unsalted butter
      2    Carrots; chopped
      1 sm Turnip; chopped
      1 bn Scallions; chopped
      2 tb Chopped fresh parsley
      2 tb All-purpose flour
  6 1/2 c  Water
    1/2 c  Salt
      2 tb Distilled white vinegar
      1 tb Black peppercorns
      1 lb Ice cubes

MMMMM--------------------------CHICKEN-------------------------------
      5 lb Chicken; in 10 pieces
           Oil; for frying
           All-purpose flour; for
           - dredging
           Salt
     10    Sprigs fresh parsley
 
  TO MAKE THE BRINE: In a large pot, melt the butter over
  medium heat. When the butter is foamy, add the carrots,
  turnip, scallions and parsley. Cook, stir occasionally,
  until softened, about 10 minutes. Add the flour and
  continue to cook until just beginning to brown, 1 to 2
  minutes. Stir in the water, salt, vinegar & peppercorns
  and remove from the heat. Continue to stir until the
  salt has dissolved. Add the ice cubes and stir until the
  ice is melted and the brine has cooled to room temp.
  
  TO MAKE THE CHICKEN: Add the chicken pieces to the brine.
  If necessary, weigh down the chicken with a plate to
  ensure it is submerged. Refrigerate for 3 hours.
  
  Remove the chicken from the brine and pat dry.
  
  Pour a couple of cups of flour into a shallow bowl and
  season lightly with salt. Dredge the chicken pieces in
  the flour until well-coated and place on a wire rack set
  on a baking sheet. Let rest for at least 15 minutes.
  
  As the chicken is resting, fill a large cast iron skillet
  one third of the way up the sides with vegetable oil.
  Place the pot over medium to medium-high heat and bring
  the oil to 325+|F/165+|C. Monitor the oil's temperature
  using a fryer or candy thermometer. Line a second baking
  sheet with a triple layer of paper towels.
  
  When the oil is hot, add the legs and thighs of the
  chicken first, placing them around the sides of the
  skillet. Cook for 2 to 3 minutes before adding the
  breasts and the wings. Cover the skillet with a wire
  splatter screen to prevent excess grease from adhering to
  your kitchen surfaces. Fry, flipping occasionally, 10 to
  15 minutes.
  
  As the chicken pieces finish cooking, transfer to the
  paper towel-lined baking sheet and season lightly with
  salt. Once all of the chicken has been removed from the
  skillet, add the parsley sprigs to the hot oil and fry
  until crisp, about 1 minute. Transfer to the baking sheet
  with the chicken. Let the chicken rest for 5 minutes,
  then serve hot.
  
  Serves: 4 to 6
  
  RECIPE FROM: https://www.southernkitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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