Fried Chicken (Classical)

Fried Chicken (Classical)

You must log in to upload a photo.

(5.0/5) Log in to rate this recipe!

Credit: Gerald Ford, CMC, Ford Plantation
National Culinary Review, July 2019

From the Chef

“Several theories exist on the origins of fried chicken. A popular one is that it originated with the Scottish, who fried unseasoned chicken parts in fat as far back as the Middle Ages; another points to the West African traditions of frying seasoned, battered chicken in palm oil. Still others trace it to China or the Middle East. The fourth-century Roman cookbook Apicius has a recipe for deep-fried chicken called Pullum Frontonianum.

“Whoever made it first, it’s undeniable that African-Americans perfected the dish in the American South. The West African slaves brought their seasonings and the Scottish brought their frying method. What resulted is today one of the ultimate American comfort foods.

““Fried chicken is something we do on the regular here at the plantation,” says Gerald Ford, CMC, executive chef of the Ford Plantation in Richmond Hill, Georgia and captain of ACF Culinary Team USA. “It’s very homestyle, very classical. It touches people’s souls a little.”

“To create this version, Ford marinated the chicken, breaded it with a seasoned flour and fried it in a cast-iron pan in lard he’d rendered from pig fat. On the side he served collard greens, pickled vegetables and Carolina rice grits (a crop that, in the 1920s, was grown on what are now the grounds of the Ford Plantation). You can’t get much more classical than that.”

Ingredients

1 Chicken, whole
16 oz. Fried Chicken Marinade
5 oz. (2240 g) Flour, All Purpose
88 g Salt
10 g Pepper
20 g Old Bay
100 g Blackening Spice Blend (Fat Man)
15 g White Pepper

For Marinade
2 Eggs
40 g Powdered Mustard
10 g Cajun Spice
1 Gal. Buttermilk
50 g Old Bay
20 g Onion Powder
20 g Garlic Powder
15 g Black Pepper
50 g Salt

For Collard Greens
1 case Collard Greens, Cleaned and Trimmed
2 Yellow Onion, Medium Dice
1 lb. Bacon, Ground
2 oz. Garlic, minced
32 oz. Chicken Stock
48 oz. Honey
16 oz. Apple Cider Vinegar
6 g Crushed Red paper

For Spicy Pickled Green Beans
1 Shallot, Sliced
4 oz. (112g) Sugar
2 oz. (56g) Salt
8 oz. (224g) White Wine
8 oz. (224g) Champagne Vinegar
1 tsp. Ginger, minced
1 tbsp. Black Pepper
2 Cloves
2 tbsp. Mustard Seed
2 Bay Leaves
1.5 tbsp. Chili Flakes
16 Green beans, trimmed

For Carolina Rice Grits
5 oz. (150 g) Carolina Rice Grits
45 oz. (1350 g) Chicken Stock, white
8 oz. (240 g) Butter, Whole
Salt to taste
Black pepper to taste

For Red Eye Gravy
4 oz. Country Ham, Chopped
4 oz. Coffee, brewed
8 oz. Chicken Reduction
Salt and Pepper to taste
Molasses or Honey to taste

Instructions

Marinate Chicken Overnight
1. Dredge heavily in flour.
2. Fry at 325°F until gold brown.
3. Check doneness, finish in oven if needed.

For Marinade
1. Combine Dry Ingredients
2. Add Buttermilk

For Collard Greens
1. Render Bacon until crispy.
2. Add onions and garlic and saute until translucent. Add and saute for an additional minute.
3. Deglaze with apple cider vinegar and chicken stock.
4. Add collard greens and honey and simmer, stirring frequently until tender.
5. Adjust seasoning as needed with more vinegar, honey, salt.

For Spicy Pickled Green Beans
1 Shallot, Sliced
4 oz. (112g) Sugar
2 oz. (56g) Salt
8 oz. (224g) White Wine
8 oz. (224g) Champagne Vinegar
1 tsp. Ginger, minced
1 tbsp. Black Pepper
2 Cloves
2 tbsp. Mustard Seed
2 Bay Leaves
1.5 tbsp. Chili Flakes
16 Green beans, trimmed

For Carolina Rice Grits
1. Bring chicken stock to a boil, season.
2. Whisk in grits.
3. Stir and cook for 25 minutes.
4. mix in butter and adjust seasoning

For Red Eye Gravy
1. Saute country ham until golden and crispy.
2. Remove from pan and reserve.
3. Add coffee to pot and reduce by 1/3.
4. Add stock and reduce to desired consistency.
5. Season with salt, pepper, & molasses or honey, if desired. Chop country ham and add back to gravy for service.

Tags

Main Dish, Poultry, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals