A Taste of Utica Fried Chicken

Filed in Gather Health Essential by on October 24, 2010 0 Comments

A posted recipe by Rainie Piccione.  It’s one of Loraine Piccione’s favorites.   Look on page 81 of our book and you will find the following, easy to follow directions for frying your own chicken.

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I don’t have a deep fryer so I used a tall sided cast iron stew pot.  I put about 2 inches of oil in the bottom and had a wire mesh top to stop any hot oil from spattering over the stove top and possibly from hitting me.

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Fried Chicken

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  • Vegetable oil for frying
  • 1/3 cup water
  • 1 chicken, cut up (always use a small chicken) *Apple Crumbles used thin, boneless, skinless chicken breasts.  NOTE:  The cooking time is a lot shorter for boneless, skinless breasts.
  • 3/4 cup hot sauce *This does not make the chicken hot
  • salt and pepper to season
  • 2 cups flour
  • 3 eggs
  • 1 tsp black pepper added to flour

Season the chicken with salt and pepper and refrigerate for an hour or two.

Heat the oil in a cast iron skillet to 350 Deg.

Beat the eggs with the water in a small bowl and add hot sauce if using.

In a small dish, add the flour and season with pepper.  Dip the chicken pieces into the flour, then the egg mixture (let excess drip off a little) and then again in the flour. 

Carefully add the coated chicken to the hot oil.  Let cook until golden brown, about 8 – 10 minutes for white meat and 13 – 14 for dark meat. * About 2 – 3 minutes per side if you are not using a deep fryer and you are using boneless, skinless chicken.

Remove from oil with a slotted spoon and set on clean paper towels. 

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*Remember to cook in batches so you don’t over crowd.  The chicken won’t brown and crisp if it’s over crowded in the pan.

**Loraine  said she purchases the chicken drummies which is the meatier part of the chicken wing.

I don’t eat chicken but my trusty taste tester Ted said the chicken was WONDERFUL!  He said “You make good fried chicken, Honey!”   I’ll take the credit for it (sorry Rainie and Loraine).

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A memory from Angela

How about the wine making in the basements.  I remember crates (lots of them) of grapes being delivered through the basement window.  We would help my grandparents wash out the wine barrels in the backyard and would help turning the handle on the grape press.  When company would come over we would have to go to the basement to fill the wine jug.  It was fun growing up Italian.

What’s your best fried chicken recipe?

Joanne

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