The recipe for fried chicken by Jacques Imo restaurant owner Jacques-Imo’s Fried Chicken, located in New Orleans Louisiana State. The restaurant is famous for Creole dishes and African American Soul Food.
The chicken is cut into eight parts and rubbed abundantly with salt and pepper. The meat is pickled overnight, then dipped in a mixture of eggs with concentrated milk and Worcestershire sauce. Chicken is fried in deep-fried and sprinkled with parsley, garlic and pickled on serving cucumbers.The recipe was published in the cookbook Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides (50 the best American fried chicken recipes) sponsored by are Lee Brian Schrager and Adena Sasman.
Photo of the dish:Evan Sung Time: 8 hours. 50 minutes Difficulty: medium Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 whole chicken (approximately 1,800 gr.), Cut into 8 pieces
- Salt and freshly ground white pepper
- Rapeseed or safflower deep-frying oil
- 4 eggs
- 2 tbsp. flour
- 1/2 tbsp. concentrated milk
- 1/2 tbsp. l Worcestershire sauce
- 1/2 tbsp. chopped parsley
- 1/4 Art. chopped garlic
- Chopped sliced pickled cucumbers
Recipes with similar ingredients: chicken, eggs, milk concentrated, flour, Worcestershire sauce, garlic, parsley, pickled cucumber
Recipe preparation:
- Salt well the chicken and pepper, put in tightly closed sealed bag and refrigerate overnight.
- Prepare a deep fryer or half fill with large oil pan (at least 7.5 liters) and heat to 175 degrees. AT large bowl, beat eggs, concentrated milk, sauce Worcestershire and salt to taste. In another bowl, salt the flour to taste. Dip the chicken in the egg batter, then roll in the flour, shake it off surplus. Fry chicken in batches until golden brown: wings for 11 – 12 minutes, hips – 14 – 16 minutes, breast – 18 -20 minutes.
- Serve to the table, garnished with chopped parsley, garlic and pickled cucumbers.
