** Editor's Note: Since today, July 6, 2014, is National Fried Chicken Day, we thought everyone might like to enjoy a past Examiner article from Chef Larry Edwards featuring his award-winning Balsamic Fried Chicken! **
Pretty much everyone loves fried chicken. Whether it be the crunchy skin, the combination of herbs and spices or, if the chicken was fried properly, the moist tenderness of the meat. To many, including myself, fried chicken is also a comfort food.
Unfortunately fried chicken has become a mainstay of those dens of death known as fast-food eateries. To many American's fried chicken means greasy pieces of chicken dredged in something from a Dow chemical plant and then plopped in some hot oil which was last fresh about the same time the Beatles recorded Let It Be!
The fact of the matter is, fried chicken should be enjoyed! It should be relished! It should leave you with a feeling of culinary excitement. We took these notions into mind when we created Balsamic Fried Chicken. Of course we also broke some rules along the way -- like never mix vinegar with cream! Yeah, we're rebels!
To get the truest and freshest taste of this dish you will want to use a high quality balsamic vinegar. Not only will the acidic elements of this particular vinegar be perfect for the chicken but the natural sweetness of a good balsamic vinegar will greatly enhance the overall taste once the chicken has been fried.
Ingredients needed to make Balsamic Fried Chicken (serves 4):
- 1 chicken, cut into serving pieces (or whatever portions of the chicken you prefer)
- 1/2 cup heavy cream
- 1/4 cup balsamic vinegar
- 2 tsp. garlic powder
- 1 tsp. chili powder
- four for dredging
- peanut or vegetable oil for frying
- Remove all fat from the chicken. Remember, there is a difference between fat and skin. Leave the skin intact.
- In a large bowl, whisk the cream, balsamic vinegar, garlic powder and chili powder.
- Place the chicken into the balsamic mixture, toss to coat and let sit at room temperature 30 minutes.
- Into a large saute pan or skillet heat a few inches of oil until it reaches 360 on a deep-fry thermometer.
- Remove the chicken from the balsamic mixture and shake off the excess cream. DO NOT pat dry!
- Dredge (coat) the chicken in some flour.
- Carefully place the chicken into the pan and fry 5 minutes per side.
- Lower the heat to low. Place a lid on the pan and fry the chicken 10 minutes per side.
- Remove the chicken to a paper towel-lined plate to drain of any excess oil before serving.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."