Charlie's Country Fried Chicken
Votes: 1
A whole chicken is cut into eighths, seasoned with salt, pepper, and garlic powder, and marinated for 24 hours. It is then dipped in milk and egg, then dredged in flour and fried in a frying pan with a small amount of oil, turning the pieces constantly.
The recipe was published in the cookbook Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides by Lee Bryan Schrager and Adena Sussman.
Time: 8 hours 20 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Country-style fried chicken from Charles Gabriel, owner of Charles' Pan Fried Chicken in Harlem, Manhattan, New York City. The restaurant serves soul food, a style popular in South American culture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chicken (about 1800 g), cut into 8 pieces
- Coarse salt and freshly ground pepper
- 1 teaspoon garlic powder
- Soybean or canola oil for deep frying
- 2 cups of milk
- 3 eggs, lightly beaten
- 2 cups of flour
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Recipes with similar ingredients: chicken, eggs, milk, flour, garlic powder
Cooking the dish according to the recipe:
- In a bowl or resealable plastic bag, season the chicken with 1 tablespoon of salt, 1/2 teaspoon of pepper, and garlic powder. Seal and refrigerate for 24 hours.
- In a deep 12-inch cast iron skillet, add 1/2 to 1 inch of oil and heat until a pinch of salt begins to sizzle (about 350 degrees Fahrenheit). Place a wire rack on a baking sheet with high edges and set the pan aside.
In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg batter, letting any excess drip off, then dredge in the flour, shaking off any excess. - Place the chicken in batches, skin side down, in the pan and fry for 3 minutes without moving the meat.
Continue frying, turning the chicken every 1-2 minutes to ensure even browning. Cook for 11-15 minutes, or until cooked through.
Place on a wire rack fried chickenLet the excess fat drain. Serve hot, warm, or at room temperature.
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