Food & Drink | Panasonic HDC-TM700K Hi-Def Camcorder

This is an excerpt from "Eat Just like a Guy: The Only Real Cook book a Guy Is Ever Going To Need," Chronicle Books, edited by Ryan D?Agostino.

John Currence, City Grocery, Oxford, Mississippi:

After Katrina, I assisted rebuild the fifty-year-old Willie Mae?s Scotch House, among the city?s culinary landmarks. This really is my attempt for re-creating Willie Mae?s secret-recipe chicken, the very best I?ve ever eaten. The Coca-Cola provides it with a sweetness that plays nicely from the cayenne. I added pickle-garlic clove relish like a jerk towards the late, great Austin Leslie, another New Orleans prepare along with a high priest from the deep-body fat chicken fryer. He died after evacuating his home following the storm. This dish is really a tip from the hat to 2 of the greatest I?ve had the pleasure of knowing.

Difficulty: Well worth the Extra Effort

Brining Chicken

12 chicken upper thighs, bone-in, skin-on

1tsp liquid smoke (optional)

2 tablespoons of Worcestershire sauce

3 tablespoons of freshly ground black pepper

Batter

4 teaspoon freshly ground black pepper

1 tablespoons of cayenne

2 cups all-purpose flour

Baking Chicken

coarse salt and freshly ground black pepper

1 cup fresh flat-leaf parsley

1 cup dill-pickle chips, along with a little pickle juice if preferred

? TO BRINE THE CHICKEN: Rinse the chicken, drain, and hang aside.

Mix all of the remaining brining elements inside a large bowl,

stirring before salt dissolves. Place the chicken within the brine,

cover, and marinate, chilled, for 4 hrs.

? To Create THE BATTER: Whisk the egg well in a stainless-steel bowl

and add the peanut oil and a pair of 1/2 cups water. Inside a separate bowl, com-

bine all of the remaining batter elements, adding the dry mixture

towards the egg mixture, whisking gradually therefore the batter doesn?t clump.

? TO FRY THE CHICKEN: Fill a sizable cast-iron skillet midway with

equal levels of peanut oil and lard. Gradually bring the temper-

ature to 375?F. (Make use of a deep-body fat thermometer.)

? As the oil is heating, take away the chicken in the brine and

devote a colander within the sink. When the chicken has drained, pat

it dry with sponges (a vital step) and season with salt and

pepper. Dip the chicken within the batter and put it (carefully) in

the oil. Adjust the warmth, because the chicken brings the oil tem-

perature lower dramatically?you want to buy look out onto just above

350?F. Turn the chicken regularly using tongs to avoid burn-

ing. After 8 or 9 minutes, remove an item, prick it towards the bone with

a fork, and mash it. When the juices run obvious, it?s done. Continue

cooking if required.

? To Create THE PICKLE-Garlic clove RELISH: Carefully chop and com-

bine all of the relish elements.

? Serve using the chicken. Cover any leftovers having a dish towel and

omit at room temperature (or perhaps in the fridge, should you must, al-

though my grandmother never did). This prevents it crisp.

Makes about 1 1/2 cups.

Ryan D?Agostino, editor, Eat Just like a Guy: The Only Real Cook book a Guy Is Ever Going To Need, Chronicle Books (2011). Reprinted with permission from Chronicle Books, LLC.

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