THIS RECIPE COMES FROM A BLUE-BLOODED FARMING family in Tuckerman, Arkansas, who are as well known for their political parties as for the rice and pecans they grow and the dishes they serve famous and humble guests alike. When I learned that the chicken is fried in covered skillets and turned over and over, I bolted, but after I tried it I had to admit, except for it not being as crisp as I think Southern fried chicken should be, it was nonetheless utterly delicious— full flavored, silky, slightly tangy, and, yes, different.
MAKES: 8 to 10 servings
INGREDIENTS:
- 2 3 1/2-pound chickens, cut into serving pieces
- Kosher salt
- 4 large eggs
- 1 quart regular buttermilk
- 1 cup mayonnaise
- 3/4 cup amber ale
- 1/2 cup finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon sweet paprika
- 4 cups all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 quarts peanut oil
INSTRUCTIONS:
- Season the chicken pieces with kosher salt and let them stand for 20 minutes.
- Rinse the chicken pieces and pat them dry with paper towels.
- In a large bowl, whisk together the eggs, buttermilk, mayonnaise, ale, basil, oregano, and 1 teaspoon of paprika.
- Add the seasoned chicken pieces to the bowl and turn them to coat. Refrigerate for 2 hours.
- In another large bowl, combine the flour, salt, pepper, and remaining 2 teaspoons of paprika. Stir until well blended.
- When ready to fry, dredge the chicken pieces well in the seasoned flour and place them on a platter.
- In 2 large, heavy skillets with tight-fitting lids, heat the peanut oil over moderate heat.
- Add the chicken pieces to the skillets, cover, and fry for about 12 minutes.
- Use tongs to turn the chicken pieces over, cover again, and fry for 10 minutes longer.
- Remove the lids and continue frying, turning the chicken pieces once or twice, until they are deep golden and crisp, about 10 minutes.
- Drain the fried chicken on paper towels.
- Serve the chicken hot or at room temperature.
