Austin Leslie’s Fried Chicken with Persillade Recipe

Photo by Tempest R.
Adapted from nolacuisine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from nolacuisine.com

Ingredients

  • 1 1/4

    Cups Peanut Oil for frying

  • 1

    3-3 1/2; lb Fryer cut up (see above)

  • Salt

  • Freshly ground black Pepper

  • 1

    Egg, lightly beaten

  • 1

    cup Evaporated Milk

  • 1

    cup Water

  • 1/2

    Cup flour

  • Garnish:

  • 4

    tablespoons fresh minced garlic

  • 4

    tablespoons fresh minced parsley

  • Dill Pickle Slices

Directions

Heat oil in a cast iron skillet to 350 F, the oil should come about halfway up the sides of the skillet. Adjust the amount in accordance with the skillet size. Combine garlic and parsley (persillade) in small mixing bowl and set aside. Wash chicken pieces in cool water, pat dry with paper towels and sprinkle with salt and pepper. Set aside. In a medium mixing bowl, whisk egg, evaporated milk and water. Season with salt and pepper. Place flour in a separate bowl. One piece at a time, starting with heaviest pieces, dip chicken into egg wash, squeeze, dip into flour and place gently in skillet. Do not overcrowd skillet. Maintain temperature of 350 F. Use tongs and long fork to turn chicken often for 7-8 minutes. Remove chicken from oil with tongs, pierce with fork and squeeze. Place chicken back in oil approximately 7 to 8 minutes. Chicken is done when no longer hissing and juices run clear. Remove from oil and place on paper towels to drain. Immediately top with a sprinkle of garlic and parsley mixture. Continue until all the chicken is cooked. Garnish each piece with a slice of dill pickle.

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