Fried Chicken
- Blend it for baby
- Kid-friendly
- Low carb
Ingredients
- 6 whole cloves
- 4 stalks parsley
- 2 stalks celery, chopped
- 1 onion, quartered
- 1 carrot, chopped
- 1 hot pepper, halved
- 1-1/2 tbsp (22 mL) cider or wine vinegar
- 2 tsp (10 mL) salt
- 3 to 4 lb (1.5 to 2 kg) chickens pieces
- 3 eggs
- 1/3 cup (75 mL) whipping cream
- 1/2 tsp (2 mL) each black pepper and dried thyme, crumbled
- 1/2 cup (125 mL) all-purpose flour
- 1-1/2 cups (375 mL) dry bread crumbs
- 6 cups (1.5 L) vegetable oil
Preparation
In large pot, bring 8 cups (2 L) water, cloves, parsley, celery, onion, carrot, hot pepper, vinegar and 1-1/2 tsp (7 mL) of the salt to boil; add chicken pieces. Return to boil; reduce heat to medium and simmer until chicken is tender when pierced with fork, 25 to 30 minutes. Using tongs, transfer chicken pieces to plate; let cool.
Boil cooking liquid on high until reduced by about one-third. Strain and skim off fat, reserving 3 cups (750 mL) for gravy (freeze remainder for other uses); prepare Cream Gravy, if making.
In bowl, beat eggs, cream, pepper, thyme and remaining salt; whisk in flour until smooth. Place bread crumbs on plate. Pat chicken pieces dry and dip in egg mixture; coat with crumbs. (Make-ahead: Refrigerate for up to 4 hours.)
In wok or large pan, heat oil over medium-high heat. Fry chicken pieces, in batches, turning once, until browned, about 4 minutes. Drain on paper towels. Serve with Cream Gravy, if desired.
Makes 6 servings.
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