Recipe courtesy of Lee Brian Schrager
and
Adeena Sussman
From:
Food Network Magazine
Recipe courtesy of Lee Brian Schrager
and
Adeena Sussman
Watch how to make this recipe.
From:
Food Network Magazine
Jacques-Imo's Fried Chicken
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- Level: Intermediate
- Total: 8 hr 50 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1845
- Total Fat
- 147 g
- Saturated Fat
- 23 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 73 g
- Cholesterol
- 426 mg
- Sodium
- 1653 mg
- Level: Intermediate
- Total: 8 hr 50 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1845
- Total Fat
- 147 g
- Saturated Fat
- 23 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 73 g
- Cholesterol
- 426 mg
- Sodium
- 1653 mg
Ingredients
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Directions
- 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.
