Moira Hodgsons Fried Chicken Recipes

MOIRA HODGSON'S FRIED CHICKEN

Steps:

• Pat chicken pieces dry with paper towels. Place flour (about 1 cup) in brown bag. Lightly dredge chicken pieces with flour, shaking off excess.
• Heat oil and butter in 12-inch cast-iron or heavy skillet (or use 2 smaller skillets). You should have 1/2 to 3/4 inch of fat. Add chicken pieces without crowding and fry over high heat for 5 minutes. Turn and fry 3 minutes more.
• Cover, turn down heat and cook for 30 minutes.
• Remove lid, turn up heat to crisp chicken, about 2 minutes. Drain on paper towels and serve.

CHICKEN WATERZOOIE

Steps:

• Lightly season the capon with salt and pepper. Melt the butter in a heavy casserole. Spread the vegetables and parsley over the bottom of the casserole and sprinkle them with salt and pepper. Add the capon and seasonings. Cook over low heat for 10 minutes.
• Heat the broth and pour it over the capon just to cover. Cover the casserole and simmer for 1 hour, or until the capon is tender.
• Remove the capon. Discard all bones and skin. Cut the capon into strips about 1 inch by 2 inches. Place them on an oven-proof platter. Moisten them with 1 cup of the broth and keep them warm in a low oven.
• When the broth in the casserole has cooled somewhat, strain it through a sieve into a large bowl, pressing down on the vegetables before discarding them.
• Return the broth to the casserole and add the mixture of egg yolks, cream and lemon juice, very gradually, stirring constantly. Cook over lowest heat until the soup thickens a little.
• Return the pieces of capon to the casserole. Add the parsley and garlic. Serve in soup plates. Garnish each portion with a slice of lemon.

SPICY FRIED CHICKEN SALAD

Steps:

• Marinate the chicken in a mixture of the lemon juice and pepper for a couple of hours.
• Season the chicken pieces with salt and dredge them lightly with flour. Heat the vegetable shortening until smoking. Fry the chicken pieces until golden brown and drain on paper towels.
• Meanwhile combine the mayonnaise with the chili and scallions. Season to taste with salt and pepper.
• When the chicken is cool enough to handle, cut in slices and coat it with the mayonnaise. Correct seasoning.

MISS GILLIAN'S CRISPY FRIED CHICKEN THIGHS

Steps:

• Place chicken thighs and drumsticks in a large bowl or plastic container, along with buttermilk, hot sauce, and garlic cloves. Stir and coat the chicken, cover, and soak for 8 hours, or overnight, in the refrigerator.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Combine flour, salt, pepper, and poultry seasoning on a dinner plate. Dredge chicken in the flour mixture.
• Heat 2 inches oil in a large frying pan to 370 degrees F (188 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
• Place 4 or 5 pieces chicken at a time into the hot oil; about half of each piece should be submerged in oil. Cook, being careful not to poke or touch the pieces more than is necessary, as this cracks the coating and leads to greasy chicken, until golden and no longer pink in the centers, about 4 minutes per side. Place on paper towels to drain. Repeat with remaining chicken, adding more oil as necessary. Transfer chicken pieces to a large roasting pan.
• Roast chicken in the preheated oven until crispy, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

FRIED CHICKEN SALAD

Steps:

• Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
• Heat the shortening until smoking. Season the chicken pieces with salt and dredge them lightly with flour. Fry until golden brown and drain on paper towels.
• Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions. Season to taste with salt and pepper. Mix the olive oil and vinegar in a separate bowl and season. Toss the lettuce leaves in the dressing and arrange on a platter.
• When the chicken is cool enough to handle, cut it in slices. Coat with the mayonnaise and place in the center of the lettuce leaves.

GRILLED CHICKEN BREASTS WITH SALSA AND FRIED CAPERS

Steps:

• Wipe the chicken pieces dry with paper towels. Combine two tablespoons olive oil with the garlic, lemon juice and rosemary. Mix well, spread over the chicken breasts and marinate them for 30 to 45 minutes.
• Meanwhile, preheat oven to 375 degrees. Oil a baking sheet and place the tomatoes on the sheet in one layer. Bake for 30 to 45 minutes or until they are browned and dried out (they will not look very attractive, but this does not matter).
• Rinse the capers under cold running water. Dry them well and dredge them with flour. Heat an inch of peanut oil until just below smoking (you can use a small saucepan) and deep fry the capers until they are golden brown. Drain them on paper towels.
• Chop the tomatoes and mix them with the parsley and ginger. Moisten with the remaining olive oil, season with salt and pepper and set aside.
• Preheat broiler or coals. Season the chicken breasts with salt and pepper and cook them for 10 to 12 minutes on each side or until they are done. Place them on a platter and top with the tomato-ginger mixture and sprinkle with the capers and parsley.