How to Make Fried Chicken

January 30, 2015 7:22 PM

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How to Make Fried Chicken

IN ALL ITS golden glory, Southern fried chicken is a comfort food that contains multitudes. Some like it hot, with mashed potatoes and gravy. At room temperature, it’s perfect party or picnic fare. There are all the different parts to choose from, too. When I was growing up, our housekeeper, Marge, who hailed from outside Atlanta, stuck to thighs only; I favor the bony wings and backs normally used for stock; and then there are those who prefer white meat. But a crackling exterior always goes a long way toward selling whatever piece of poultry lies within.

This “All-American” food was actually enjoyed by inhabitants of Europe and Asia long before Columbus sailed the ocean blue. The recipe took hold stateside soon enough, though, appearing in the 1828 printing of Mary Randolph ’s “The Virginia Housewife” with instructions to dredge fresh chicken pieces...

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