Fry em up

Written by Ben on July 28, 2006 |

It has been a long week at the European CouchSurfing Collective for me. There is an intensity in the work, the people and the fun. I have met many great people, and have learned a great deal about CouchSurfing and the values surrounding it. This was all well and expected, but the unexpected lessons one is confronted with are generally the most interesting and fun.

There is always someone in the kitchen preparing snacks or food to share with others. This particular day Beverly had begun making North Carolinian Fried Chicken– Yum! I got in and learned how to make this incredibly tasty food.

Ingredients:

• Chicken. Cut pieces, not too big.
• Flour
• Pepper, spices
• Salt
• Vegetable Oil

Preparation:

1. Place a lot of flour in a mixing bowl.
2. Marinate the chicken by dusting the pieces with salt and pepper (spices) on both sides. A light coat will be good enough.
3. Coat the chicken pieces with flour by mixing the chicken pieces around in the bowl of flour.

Cooking:

1. Heat the vegetable oil to near boiling, but beware not to burn the oil. Vegetable oil is used because it is more difficult for the cook to burn the oil.
2. Place the chicken pieces skin (the side with the most skin and meat) face down in the pan. One should see and hear an immediate sizzle of oil.
3. Cover the pot, but have the lid tilted to allow some heat to escape (avoid burning the oil).
4. Indications that one must flip the pieces: After a brown crust form around the edges of the exposed chicken; the meat pulls away from the bone.
5. Flip the pieces.
6. Indications that the chicken is ready: The two pronged fork slides easily in and out of the chicken.
7. Pull out chicken and place on a paper towel covered place to help drain the oil.

Notes:

• The chicken only requires two flips, but one may do a third flip to make the skin extra crispy.
• Skin side is faced down first so the cook can control the crisp texture of the chicken skin.
• Red Blood will bubble up out top of the chicken before the first flip.
• The first batch is the best because the oil tends to burn after you start pulling out the chicken. The other batches will have a hint of darker and burnt grease.
• Hide away the first batch, cooks do it.

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Posted in Food, Travel