Recipes 2009
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Prep Time: 45 Minutes
Yields: 4 Servings

Any restaurant with a claim to this recipe was eager to put their name on it, but when a steaming hot plate of crispy fried chicken came to the table garnished with minced fresh garlic and parsley, the true fried chicken connoisseur knew Austin Leslie was behind it.  We recently lost our dear friend Austin, but we know he’d want us to share his recipe with you.

1 fryer chicken, 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

Heat oil in a cast iron skillet to 350°F. NOTE: Oil should come about halfway up sides of skillet. Wash chicken pieces in cool water, pat dry with paper towels and sprinkle with salt and pepper. Set chicken aside. In a medium mixing bowl, whisk egg, evaporated milk and water. Season to taste with salt and pepper then set aside. Place flour in a separate bowl. Combine garlic and parsley in small mixing bowl and set aside. Adjust amount in accordance with skillet size. One piece at a time, starting with heaviest pieces, dip chicken into egg wash, squeezing to remove excess wash. 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, every 7–8 minutes. Remove chicken from oil with tongs, pierce with fork and squeeze. Place chicken back in oil for an additional 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.

Copyright © 2009 Chef John Folse & Company.
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