Well. If we hadn’t tasted the fabulous chicken, we would NEVER have bothered trying to decipher that page. How dumb is that? I mean really, there is a good reason that thousands of cookbooks have lists of ingredients followed by an itemized list of preparation instructions.
We basically followed T’s grandmother’s fried chicken recipe but fried the chicken (thighs) in crisco (solid version) instead of vegetable oil and changed the spice mixture to the one used by Alton Brown:
2 Tbsp kosher salt
2 Tbsp Hungarian paprika
2 tsp garlic powder
1 tsp cayenne pepper
There is some controversy in our household about how much salt to use. I thought that my sister’s chicken was a little too salty. T thought it was JUST right. But he kindly reduced the amount of salt for me to make it JUST right for me. And I loved it! But he insists that my sister’s fried chicken was way better….
After frying the chicken (skin side up first THEN skin side down to finish – this way there is less risk of it getting too dark), T put it on a wire rack on top of a cookie sheet and placed it in a 300F oven to finish. In the meantime, he drained almost all of the fat from the pan to use for making biscuits.
Just before mixing the biscuit dough, he sauteed onions in the left over oil from frying until they were almost caramelized. He added water to make an onion gravy.
And once the biscuits were done, he steamed broccoli. The plates looked absolutely gorgeous – deep golden chicken, light golden biscuits flanked by a large mountain of emerald green broccoli. The gravy was served in small custard bowls for us to dip in pieces of biscuit and/or broccoli.
Am I lucky, or what??