Editor's note: The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras. Chase also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
I remember going to Mardi Gras parades and seeing fried chicken being sold on the street. There really wasn't any Mardi Gras in Madisonville — everybody left for New Orleans in hay trucks. Sometimes I could go, but usually my father wouldn't let us miss school.
We would go to see the Zulu parade, which was on Claiborne Avenue from Canal Street to St. Bernard Avenue. Claiborne was lined with beautiful oaks then. Some of the people held open houses on Claiborne, for their friends. The street was full of booths, with blacks selling fried chicken, fried fish, and red beans. My favorite thing about Mardi Gras was that we could eat in the street. My father never even let us eat candy outside normally.
I also thought it was so fun to dress in costume. But a lot of Creole ladies used the occasion to bring out their first spring suit. They would wear violet corsages, and walk with canes with a celluloid feathered doll on top. I thought it was a shame to get all fancy on Mardi Gras, instead of playing like the other maskers.
The Zulu parade mocked the white parades. The "African King" would wear a huge crystal doorknob as a ring. They were very funny. They wandered all over, passing households that paid them to go that way. Now Mardi Gras is so big that organized routes need to be followed. That's good to impose some kind of order where so many people are involved.
One group put on a Mardi Gras Breakfast Dance that was very fancy. The invited guests — usually teachers and professionals — would go in hats and gloves. I got invited eventually and wasn't so impressed. I was just happy to be watching the parade, finally able to eat some fried chicken in the street.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cut chicken in eight pieces. Season well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes.
Step 2
In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.
Step 3
Heat oil in a Magnalite fryer — oil should reach 350°F. Place chicken in hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.
· Pet is a brand of evaporated milk commonly found in southern Louisiana. If you can't find Pet, any brand of evaporated milk will do — "it works better and it just tastes better," Chase says. If you do not have or cannot find evaporated milk, substitute half and half. Regular milk, Chase says, is too light and thin, and it will not yield the same perfect crust. · Chase's secret to perfect fried chicken is to make sure it is "perfectly dry before it hits the fryer. If there are any wet spots," she says, "your crust won't stick." After dipping the chicken in the egg wash and dusting it in flour (making sure to knock off any clumps or excess), let the chicken sit for about 10 minutes before putting it in the oil to fry. · Magnalite is a brand of heavy cast-steel cookware. Any other such brand of cast iron or steel cookware can be used instead.
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Reviews (30)
Back to TopThis is a great recipe Southern Fried Chicken , had fun making it over the weekend. Recreated the meal that I get from <a href="https://www.flexpromeals.com/" target="_blank" rel="noopener noreferrer ugc">https://www.flexpromeals.com/</a> delivered. Good quality and fresh.
Vadim
9/30/2023
This recipe came out great but made a few adjustments since I have wheat, milk, and corn allergies. Used GF flour and unsweetened organic soy milk and ditched the salt ( as salt contains corn) and ditched the thyme. Great recipe and will definitely make again!
AdriannaF
Los Angeles, CA
5/6/2018
Texture? Good. Everything about this was good, except the flavor. There was none. So bland. Now if I had a nice, free range chicken, that had a lot of natural flavor I might feel differently, but with a supermarket chicken...this is just bland. Maybe topped with some white chicken gravy? Everything else about it is great, but it needs waaaaaayyyyy more seasoning. (I even doubled mine up, added cayenne as some other reviewers suggested, 1 heaping tsp of Old Bay and a healthy shake of onion poweder, and still, bland). I'll make it again, but add a lot more seasoning, and salt to the flour. Maybe butter milk instead of evaporated? Or maybe I'll get a free range chicken from a local farmer....something. This guy will land on a salad, as is, its hard to swallow...unless you like bland, simple foods...in which case, enjoy as is.
eileenvirn
Madison, WI
3/26/2017
Best fried chicken EVER! it is super easy and easy to adjust to your taste
kephrm
New Mexico
3/5/2014
I traveled to New Orleans a few years ago and came back home determined to learn how to cook Southern Fried Chicken. Many failed tries later, I finally stumbled on this recipe. The additional notes were crucial in making it correctly. Thank goodness someone added them because every other recipe leaves out this kind of important information. I used a whole cup of evaporated milk instead of adding water, but otherwise followed the recipe exactly - with perfect results!
Jennafer
Seattle, WA
4/11/2012
I made it just as instructed and it was delicious. Like other reviewers I would put some more cayenne or cajun spice next time. Even cold the next day it was tasty. A keeper.
vikingdandy
Brooklyn, NY
12/2/2011
Even if you don't have a cast iron pot, a Magnalite as recommended, you can fry chicken in any pan as long as you use shortneing. Crispy every time! http://imunchie.com/oliviab/munchies/pan-fried-chicken
MamaPeggy
Roswell, GA
11/12/2011
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