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Chef PK's Fried Chicken

March 19, 2020 2 min read 2 Comments

ONWARD EATS: A RECIPE SERIES FROM BROADFIELD'S CHEF PK GARRETT

Meet the lady who is really in charge at Sea Island's Broadfield Sporting Club and Lodge (home to our Fall 19 catalog): Chef Paula, or PK, is a classically trained chef but grew up in a small town cooking for her family and helping in the garden. She uses local ingredients whenever possible, such as Broadfield Bacon which is brined and smoked on property. Her kitchen at Broadfield is always open!

We've asked her to share some of her favorite recipes to make at home that are simple, quick and delicious.

NUMBER ONE: QUICK FRIED CHICKEN

Ingredients:

For the chicken:

  • 8 pieces of bone in chicken (can be white or dark meat)
  • Lawry’s Seasoned salt
  • Italian seasoning
  • Pepper
  • Vegetable oil

For the flour seasoning:

  • 4 cups all purpose flour
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 2 tablespoon Hungarian paprika
  • 1 tablespoon granulated garlic
  • 2 tablespoon dried cilantro
  • 1 tablespoon Tony Chachere’s

Clean and rinse chicken. Mix Lawry’s, pepper and Italian seasoning together and rub onto chicken pieces. Place pieces in a bowl and cover with plastic wrap and put in the fridge for 30 minutes.

While chicken is in the fridge, combine the flour seasoning ingredients in a bowl.

Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.

Working with 1 piece at a time dip chicken in flour mixture, allowing excess to drip back into bowl. Tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

Enjoy!

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2 Responses

Sherrie E Callaway
Sherrie E Callaway

March 23, 2020

Thank you; I will certainly try her recipe. What a great idea!

Jane Eastling
Jane Eastling

March 23, 2020

Looking good Paula!
Way to go girl!

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