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Any restaurant with a claim to this recipe is eager to put their
name on it, but when a steaming hot plate of crispy fried chicken
comes to the table garnished with minced fresh garlic and parsley,
the true fried chicken connoisseur knows Austin Leslie is behind
it. Order a Famous # 9 at Leslie’s latest haunt, Pampy’s
in New Orleans, and the best fried chicken you ever tasted will
be accompanied by stuffed peppers and potato salad. Famous # 9 is
a reference to a menu item at Chez Helene where he first made his
mark. And while the parsley and garlic topping is his signature,
Chef Austin credits the original recipe and technique to Bill Turner
who taught him how to make it when he was in high school and worked
at Turner’s restaurant, Portia’s, on Rampart Street.
Ingredients:
1 chicken fryer cut into 8 pieces
½ cup peanut oil
salt and black pepper to taste
1 egg
1 cup evaporated milk
1 cup water
½ cup flour
4 tbsps fresh minced garlic
4 tbsps fresh minced parsley
Method:
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. Combine garlic and parsley in small
mixing bowl and set aside. Heat oil in a cast iron skillet to 350°F.
NOTE: Oil should come about halfway up sides of skillet. Adjust
amount in accordance with skillet size. 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 350°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
7–8 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.
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