In true Southern style-hearkening back to my husband's father's family, I explored true southern Fried Chicken. My husband's family is from Alabama. It's where we took our honeymoon. And before you get all bent out of shape with my nontraditional honeymoon, let me assure you it was at a most romantic, secluded cabin on a lake. It was lovely. We saw not a soul unless we wanted to.
Back to the more important topic, food: Let me just say the fried chicken I had in Montgomery, AL was the best I have, or ever will, taste. If you're ever in Montgomery, I highly recommend Martin's, near the Country club. http://local.yahoo.com/details?id=14808737 Best Fried chicken and coconut creme pie ever. In fact, order the pie first. It's a mile high and easily sharable. Unfortunately for me, martin's does not have a cook book, so I cannot replicate their recipe. I do have the next best thing, though. The Blue Moon Revisited is a collection of recipes from a now defect Montgomery restaurant. My husband's grandparents would visit the Blue Moon on special occasions. Eating out was no regular activity back then. I decided to try their recipe for Fried Chicken, to see if 1. I could replicate it, and 2. if it matched up to Martin's Fried Chicken.
The recipe is very straightforward and simple. The recipe make an off-hand remark about soaking the chicken overnight in buttermilk. "...chicken cooked in this manner is also delicious but I am not sure it is worth the extra time and effort." I love that! Not your usual cookbook writing style.
The chicken turned out reasonably well, but it was a pale comparison to the Martin's Fried Chicken. I think the key is a deep fryer, which I do not own. Also, I only soaked my chicken in buttermilk for an hour, instead of overnight. Lacked the time or forethought, I guess. I also recommend increasing the salt a bit. I'm not a big salt eater, but I found the recipe a bit shy of the needed amount.
Recipe:
FRIED CHICKEN (6 servings)
3.,.2114 lb. fryers, cut in serving pieces
Salt and pepper to taste 1 cup flour
112 tsp. paprika
1 to 1112 tsp. salt 112 tsp. pepper 112 tsp. Accent
Wash and dry fryers thoroughly. Season with salt and pepper at least an hour before frying. Mix flour and other dry ingredients well. Dredge chicken pieces in flour. Fry chicken in heavy iron skillet in 1'12 inches of very hot melted vegetable shortening or Wesson oil. After chicken is browned on both sides, lower heat and continue cooking until thoroughly done. Drain well on absorbent paper. Chicken soaked overnight in buttermilk, drained well and cooked in this manner is also delicious but I am not sure it is worth the extra time and effort.
