From inthekitchenwithkath.com
(Adapted from Austin Leslie’s recipe in his Creole-Soul cookbook using the gluten free flour blend from The How Can This Be Gluten Free Cookbook from America’s Test Kitchen)
The recipe suggests garnishing the finished chicken with chopped dill pickles, chopped garlic, and chopped parsley before serving. Bob doesn’t remember that from Chez Heléne so I didn’t use it. Perhaps Austin used it later in his career.
Serves 4
1½ cups peanut oil for frying
1 (2½ - 3) pound fryer, cut up, or pieces
Salt and Pepper
1 egg, lightly beaten
1 cup half & half (or light cream)
1 cup water
3/4 cup gluten free flour blend (or all-purpose flour, if you don’t need gluten free)
Chopped dill pickles for garnish (optional)
1 Tbsp. chopped garlic (optional)
1 Tbsp. chopped fresh parsley (optional)
1. Heat the oil in a large skillet to 350˚. (This takes a good 10 – 15 minutes.) Use a thermometer for frying for best results; I find it’s essential.
2. If you have too much chicken for 1 batch, preheat the oven to 170˚ (warm), and put a large baking sheet in it. Put racks in the baking sheet if you have some.
3. Cut the chicken breasts in half so they will cook more quickly and evenly. Rinse them well to remove any little bits of bone there may be from cutting them in half and dry them off with paper towels.
4. Sprinkle the chicken pieces with salt and pepper.
5. Combine the egg, half & half, water, 1 teaspoon salt, and a bit of pepper in a bowl.
6. Put the flour in a shallow bowl.
7. When the oil is 350˚ dip the chicken in the egg batter first and then in the flour. Add them skin-side down to the pan. Do not crowd the pan! (I did the breast pieces first because they were so large and did the rest of the pieces in a second batch.)
8. Cook the pieces for about 5 – 6 minutes; pierce the thickest part of each piece with a large, two-pronged fork and turn them over for an additional 5 – 6 minutes. Monitor the temperature of the oil and adjust the heat as needed. (Large pieces may take a bit longer. My large breast pieces took a total of about 18 – 20 minutes.)
9. As the pieces get done, use tongs to remove them from the pan and put them on the baking sheet in the oven to keep warm.
10. If it’s necessary to do 2 batches, repeat with the second batch after the first is done.
11. Garnish the finished chicken with the pickles, garlic, and parsley if you’re using them and enjoy!