SOUTHERN COOKS HAVE BEEN BANTERING OVER FRIED chicken ever since Mary Randolph proffered the first (and, in many respects, still definitive) recipe in her Virginia House-Wife in the early nineteenth century, one of the latest twists being this tangy version using a slightly fermented beer batter. If an extra-crispy skin and very moist interior is what you’re looking for in fried chicken, this could be the perfect formula. Do note, however, that the chicken is cooked about 10 minutes less than in the traditional method, since this batter tends to burn more quickly than one made with a milk product. Just watch the chicken very carefully as it cooks. If it seems to be browning too rapidly, reduce the heat to 325°F.
MAKES: 4 to 6 servings
INGREDIENTS:
- 3/4 cup all-purpose flour
- 6 ounces lager beer
- 1/2 teaspoon salt
- Tabasco sauce to taste
- Vegetable shortening (preferably Crisco), for deep frying
- One 3- to 3 1/2-pound chicken, cut into serving pieces
INSTRUCTIONS:
- In a bowl, whisk together the flour, beer, salt, and Tabasco sauce until smooth. Let the batter stand for 1 hour.
- In a large cast-iron skillet or electric fry pan, heat about 2 inches of vegetable shortening to 350°F or until a few drops of water flicked in with the fingers sputter.
- Whisk the batter again to ensure it is well mixed.
- Dip the dark-meat pieces of chicken in the batter, allowing the excess batter to drip off.
- Fry the chicken in the hot shortening until golden, approximately 10 minutes on each side. Use tongs to turn the chicken once.
- Drain the fried chicken on paper towels to remove excess oil.
- Repeat the battering and frying process with the white-meat pieces of chicken.
- Do not cover the chicken to keep it warm.
- Serve the fried chicken hot or at room temperature.
