What a Fried Chicken Recipe, courtesy of “True Blood: Eats, Drinks, and Bites from Bon Temps”
(by Sookie Stackhouse)
1 1/2 cups of all-purpose flour
2 teaspoons salt
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
Lard or vegetable oil… for deep frying
Two 3-3 1/2 pound broiler-fryer chickens cut into serving pieces
Combine the flour, salt, paprika, black pepper, and cayenne in a large plastic or paper bag. Shake to mix.
Heat about 2 inches of lard until it registers 360 degrees F on a deep-fry thermometer in a large, heavy pot. Put four chicken pieces in the bag, and shake well. Add the chicken to the hot fat and deep-fry until golden brown and cooked through, 12 to 15 minutes.
Drain the chicken on paper towels.
Repeat the process with the remaining chicken.
Serve hot or warm.
(“True Blood: Eats, Drinks, and Bites from Bon Temps” will be released on September 5, 2012, for more about the book, click HERE to read Access’ interview with Chef Marcelle Bienvenu.)