Posts tagged southern fried chicken
Posts tagged southern fried chicken
Fried Chicken from Willie Mae’s Scotch House. A New Orleans institution. Not the absolute best fried chicken I’ve ever had, but pretty damn close, and it’s still something you should experience if you’ve never had it. When you don’t eat salt in your regular diet like me, this is a great fried chicken tasting salt lick. I’m still glad I ignored the locals and tried it (many claim there’s better, despite the fact they all eat here), because my meals were limited this trip, and there’s always next time. It’s a place I wanted to hit before I die, and now I can scratch it off the bucket list. You can skip the fried okra and macaroni & cheese (both VERY disappointing), but do NOT miss the red beans & rice!!!! I wish I had taken a photo, but I devoured half of it before realizing I should have taken a picture. It was the star of the meal!
I’m starting to crave green salad! But knowing this town, they’d fry it!
Last night was paleo Southern Fired Chicken, served with Southern Style Greens, and my homemade Caveman Hot Sauce (not pictured). Jalapeños are in season and I’m taking advantage!
I have a few versions of paleo fried chicken on my Recipes Page, but this one is a new preparation for me. I saw a piece on Food Network on a Saratoga Springs, NY restaurant, Hattie’s, famous for their fried chicken, and my mouth was watering, so I gave their recipe a try. The chef sprinkled on his dry rub (a recipe handed down from the original owners of long ago), and let the chicken marinate in that for 2 days. Then when it was time to cook, he just dredged it with flour, and fried. No egg wash! I like this because it’s easy, and after all, you know deep down inside, I’m a (say it with me) lazy bastard. And seasoning the flour always drives me crazy, because I never know how much flour to use, and I wind up ultimately always running out before the last few pieces are coated, having to make a new batch, while my hands are filthy with clumped chicken coating!
So I marinated it in:
And then when it was time to fry, I coated it in unseasoned coconut flour (all ingredients, all organic, all the time). I’ve switched from almond flour to coconut flour over the years, because it’s healthier due to the better omega-6 ratios, and it binds better, although it doesn’t have as much crunch as almond flour (and almond flour would definitely need an egg wash to bind to the chicken).
I cast iron fried it in grass-fed beef kidney fat (pasture raised animal fat is perfect for frying, due to its high smoke point, and high levels of healthy Omega-3 fat) until nicely browned, and then finished it in a 400 degree oven for about 10-15 minutes on each side.
It was delicious, but not as crispy as I thought it would get. Kind of like KFC’s original recipe as compared to their extra crispy. Not that I’m complaining, I prefer original recipe, I just thought I was making extra crispy, so I wasn’t prepared for the results. Still, it’s a very easy prep, and if I’m not looking for a crunchy crispier skin, I’d make it they was again in a heart beat.
And the greens were fantastic. This version had:
So easy to make, just threw it all into a pot, and let it cook until tender (but not too tender, still had some bite to it, which is how I love it). Here’s a better look at the greens:
Some of you may remember my original paleo recipe for Southern Fried Chicken (if not, just click on the link to read), but the last couple of times I’ve made it I’ve been tinkering and I definitely have a new and improved recipe!
Thank my favorite Food Network show “Best Thing I Ever Ate” when they decided to do an episode on fried chicken! I studied all the different ways famous restaurants made this southern delicacy and I decided to try a few methods until I finally perfected this version.
The only differences from my original recipe is, instead of almond flour, I use mostly coconut flour, and arrowroot, with a little nut flour for texture. Organic coconut flour is amazing, all it is is ground coconut, and when it’s cooked it really doesn’t have much of a coconut flavor at all, just a slight aroma. It makes for a delicious coating (and it makes for a great pie crust too!) The spices remain the same (you can use any combo you like really), and of course, all ingredients, all organic, all the time. The other change is, first I drech the chicken in the flour/spice mixture, then dip it into the egg wash, then I cover it in the flour/spice mix again, and THEN… I double dip! That’s right, once more into the egg wash, and coat with the flour/spice mix! It puts a thicker, crispier coating on the chicken! Look for yourself:
Come on, are you kidding me? That’s friggin’ gorgeous! Notice that green stuff behind it? Well, after I fried the coated chicken until brown in a cast iron skillet filled with hot sunflower oil, I took out the bird (in this case I used skinless, boneless thighs), and in the same pan with the same oil, I sauteed on low heat, some red onion, garlic, yellow bell peppers, jalapeno peppers (peppers of all colors and variety are in season right now and one of the healthiest foods to eat, containing 3-4 times more Vitamin C than an orange), and red chard, with some black pepper. Yummy!!! Look how pretty it looks:
If you eat all the colors of the rainbow in one meal, that means you’re getting a lot of the different vitamins and nutrients that nature offers up. Plus, chard is naturally salty, so it didn’t need much more spice than the black pepper. It absorbed all that healthy organic chicken fat too, rich with Omega-3! But enough about the side dish, let’s go look at the chicken again:
Holy Cave-shit it’s good! I still can’t get over the idea of healthy friend chicken, but yet, here it is! Served it with a little of my Hot Sauce, and it’s like being in the south again! If you’re already in the south, it should feel like being right at home. It’ll make you want to change the rebel yell to “Ugga-Bugga!”