Time: 8 hours 50 minutes
Complexity: average
Servings: 4

A fried chicken recipe from Jacques-Imo, owner of Jacques-Imo's Fried Chicken in New Orleans, Louisiana. The restaurant is renowned for its Creole dishes and African-American soul food.

The chicken is cut into eighths and generously seasoned with salt and pepper. The meat is marinated overnight, then dipped in a mixture of eggs, evaporated milk, and Worcestershire sauce. The chicken is deep-fried and served topped with parsley, garlic, and pickles.

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.

Ingredients:

• 1 whole chicken (about 1,800 g), cut into 8 pieces
• Salt and freshly ground white pepper
• Canola or safflower oil for deep frying
• 4 eggs
• 2 cups of flour
• 1/2 cup evaporated milk
• 1/2 tbsp Worcestershire sauce
• 1/2 cup chopped parsley
• 1/4 cup minced garlic
• Shaped slices of pickled cucumbers

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

chicken, eggs, concentrated milk, flour, Worcestershire sauce, garlic, parsley, pickled cucumber

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Preparation:

Step 1
• Season the chicken generously with salt and pepper, place in a tightly sealed bag and refrigerate overnight.
Step 2
• Prepare a deep fryer or fill a large pot (at least 7.5 quarts) halfway with oil and heat to 175 degrees Celsius.
  
  In a large bowl, whisk together the eggs, evaporated milk, Worcestershire sauce, and salt to taste. In another bowl, season the flour with salt to taste.
  
  Dip the chicken in the egg batter, then roll it in flour, shaking off any excess. Fry the chicken in batches until golden brown: wings for 11-12 minutes, thighs for 14-16 minutes, and breasts for 18-20 minutes.
Step 3
• Serve garnished with chopped parsley, garlic and pickled cucumbers.

Votes: 2