Austin Leslies Famous Fried Chicken Recipes

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AUSTIN LESLIE’S FRIED CHICKEN WITH PERSILLADE RECIPE



AUSTIN LESLIE’S FRIED CHICKEN WITH PERSILLADE RECIPE image

Categories     Chicken     Fry

Yield 10 servings

Number Of Ingredients 11

1 ¼ Cups Peanut Oil for frying
1 3-3 ½ lb Fryer (chicken) cut up
Salt and Black Pepper
1 Egg, lightly beaten
1 cup Evaporated Milk
1 cup Water
½ Cup flour
Garnish:
4 Tbl fresh minced garlic
4 Tbl fresh minced parsley
Dill Pickle Slices

Steps:

  • Heat oil in a cast iron skillet to 350º 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 350º 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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