She cooked over 200 pounds of whole chicken for her cookbook.
Simply Recipes / Rebecca Lang
Fried chicken is as deeply rooted in Southern culture as sweet tea and biscuits.
My grandmother knew how much I loved it and spoiled me.
Simply Recipes / Rebecca Lang
So, I made an open-air kitchen in the yard with folding tables and had cords running all over.
I had two stations going at once and tested two to three recipes a day.
I tested frying in 10 different types of fat and used over 50 gallons throughout the process.
Do you have a favorite oil for frying?It depends on the method.
For deep frying, I prefer canola oil.
It is flavorless, has a high smoke point, and is readily available.
My preferred fat for skillet frying is vegetable shortening!
Generations of Southern women knew what they were talking about.
Why did you write a book about fried chicken?The whole idea started with my grandmother, Tom.
Her fried chicken lives in my soul.
It defines me and my entire life.
For me, no food elicits such happy memories as golden, crispy, tender, juicy fried chicken.
Thered be no evidence of her cookingnot a splatter of grease or a spot of flour.
I probably tested this recipe more than any recipe in the book.
Then, that is drizzled or brushed on top of the already cooked chicken.
Theres a big difference in deep-fried and skillet-fried chicken.
What did you learn cooking up your flock of birds?Deep-fried chicken is quicker and easier.
Its a vat of oil and the chicken is submerged.
It floats in the oil and cooks without touching the pan.
Skillet-fried chicken, the kind our grandmothers made, is more difficult.
The oil doesnt cover it entirely and you have to know when to turn the chicken for even cooking.
Shed call that the kiss of the skillet.
What are your top tips for frying chicken at home?
Recipes with European origins usually involve larger pieces.
It’s a crunchy and comforting journey, no matter where you choose to start.
Did you learn any new techniques while frying chicken around the world in your skillet?Yes!
Southern fried chicken is pretty simple.
Both techniques are simple and stream-lined.
Globally, the recipes can be much different!
For Brazilian fried chicken the bird is cut into 20 small pieces!
Most likely, this technique was originally the answer to tough, old birds.
Smaller pieces would make the chicken seem to be more tender.
Korean recipes typically use a technique to actually remove some of the crust.
Halfway through cooking the fry basket is removed and given a good shake.
This action removes any tiny bits and makes a more brittle, less thickly crispy coating that shatters.
Indonesian fried chicken is a popular street food.
Its first par cooked in a flavorful broth then fried naked without any dry coating.
The poaching liquid, however, is used to make a slurry with flour and seasoning.
The slurry is cooked separately from the fried chicken then those crispy bits are served with the dish.
Were built to love fried chicken because of the person who made it for you.
Theres a practical side, too.
Before air-conditioning and electricity, people were looking for fast ways to cook.
Name a country and very likely fried chicken is part of its cuisine.
If I did a book only about Southern fried chicken it would be 50 variations of the same recipe!
