Ella Ween's Fried Chicken
I know everyone knows how to fry chicken, but does it come out great every time? This one does. This is my mother-in-law's recipe and I've been enjoying it for over 28 years now.
I know everyone knows how to fry chicken, but does it come out great every time? This one does. This is my mother-in-law's recipe and I've been enjoying it for over 28 years now.
- Carbohydrate 10.259633847459 g
- Cholesterol 112.878125 mg
- Fat 18.1345338439037 g
- Fiber 0.368343244690829 g
- Protein 23.5868588891319 g
- Saturated Fat 5.20674826941874 g
- Serving Size 1 1 Serving (137g)
- Sodium 272.480316983391 mg
- Sugar 9.89129060276814 g
- Trans Fat 1.62704861989608 g
- Calories 306 calories
Step-by-step
- The key to fried chicken is 3 fold; the seasoning, the coating and the temperature of the oil. These three factors are what make Ella Ween’s chicken consistently the best I’ve ever had.
- Cut-up a whole chicken and remove the skin – yes, I said remove the skin and discard.
- salt and pepper all parts of the chicken
- dip the parts into a mixture of 1 egg and milk or butter milk
- dip into seasoned self-rising flour to coat all sides, knocking off the extra flour
- In a large 12- inch skillet add canola oil about 1/2 way up the side (4-6 cups)
- Heat oil to around 350-375 deg F
- Add chicken pieces to hot oil but don’t crowd
- brown both sides of the chicken getting a nice brown crust on the chicken (about 15 mins)
- Turn the temp down to med and put a tight lid on the pot which steams the chicken as well as fries it
- Cook for 15 mins more covered
- Uncover and cook for another 5-10 mins or until the chicken reads 170(F) in the white meat (breasts) and 180(F) in the dark meat (thighs and drumsticks) with an instant read thermometer
- remove the chicken to a drain rack for about 10 mins
- serve hot or cold
What balances a crust formed by self-rising flour and deep-frying oil without competing with the savory crunch? Acid and starch provide the necessary structural contrast to heavy proteins. Pairing fried chicken with a cold vinegar-based coleslaw or chilled potato salad cuts through the rendered fat of the skillet. Starch absorbs residual pan drippings while crunchy raw vegetables reset the palate between bites. Maintaining the proper oil range between 350 and 375 degrees Fahrenheit prevents the coating from becoming greasy during the initial fifteen-minute browning phase. Dropping the heat to medium and covering the skillet traps steam, gently finishing the interior meat until the breast reaches 170 degrees Fahrenheit and the dark meat hits 180 degrees Fahrenheit on an instant-read thermometer. Piling freshly drained pieces onto a wire rack instead of paper towels preserves the crisp bottom crust by allowing air circulation underneath each part. Coordinating side dishes requires minimal multitasking because the chicken rests undisturbed on that rack for ten minutes before serving. Preparing cold salads ahead of time lets refrigeration blend the flavors while the skillet demands full attention for temperature control.
