Jacques Imos Fried Chicken Recipes
JACQUES-IMO'S FRIED CHICKEN
Steps:
- Season the chicken liberally with salt and white pepper, place in a resealable plastic bag and refrigerate overnight.
- Prepare a deep-fryer or fill a large pot (at least 8-quart) halfway with oil and heat to 350 degrees F. In a large bowl, whisk together the eggs, evaporated milk, Worcestershire sauce, and salt to taste. In a separate bowl, season the flour with salt to taste. Dip the chicken in the egg wash, then coat in the seasoned flour, shaking off the excess. Working in batches, fry the chicken until golden and crisp, 11 to 12 minutes for the wings and drumsticks, 14 to 16 minutes for the thighs and 18 to 20 minutes for the breasts.
- To serve, garnish with the chopped parsley, minced garlic and pickles.
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- In a large, heavy skillet, heat the oil to 350°. In a bowl, whisk together the evaporated milk, water and egg and season generously with salt and white pepper.
- Season the chicken with salt and white pepper and dip each piece in the milk mixture and then in the flour. Add the chicken to the skillet and cook over moderate heat, turning often, until golden and cooked through, about 25 minutes; lower the heat so that the chicken doesn't brown too quickly. Transfer the chicken to a rack to drain, then arrange the pieces on a platter, sprinkle with the pickles and parsley and serve.
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