MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rufus Estes' Fried Chicken
Categories: Poultry, Vegetables, Marinades
Yield: 5 Servings

MMMMM---------------------------BRINE--------------------------------
8 tb Unsalted butter
2 Carrots; chopped
1 sm Turnip; chopped
1 bn Scallions; chopped
2 tb Chopped fresh parsley
2 tb All-purpose flour
6 1/2 c Water
1/2 c Salt
2 tb Distilled white vinegar
1 tb Black peppercorns
1 lb Ice cubes

MMMMM--------------------------CHICKEN-------------------------------
5 lb Chicken; in 10 pieces
Oil; for frying
All-purpose flour; for
- dredging
Salt
10 Sprigs fresh parsley

TO MAKE THE BRINE: In a large pot, melt the butter over
medium heat. When the butter is foamy, add the carrots,
turnip, scallions and parsley. Cook, stir occasionally,
until softened, about 10 minutes. Add the flour and
continue to cook until just beginning to brown, 1 to 2
minutes. Stir in the water, salt, vinegar & peppercorns
and remove from the heat. Continue to stir until the
salt has dissolved. Add the ice cubes and stir until the
ice is melted and the brine has cooled to room temp.

TO MAKE THE CHICKEN: Add the chicken pieces to the brine.
If necessary, weigh down the chicken with a plate to
ensure it is submerged. Refrigerate for 3 hours.

Remove the chicken from the brine and pat dry.

Pour a couple of cups of flour into a shallow bowl and
season lightly with salt. Dredge the chicken pieces in
the flour until well-coated and place on a wire rack set
on a baking sheet. Let rest for at least 15 minutes.

As the chicken is resting, fill a large cast iron skillet
one third of the way up the sides with vegetable oil.
Place the pot over medium to medium-high heat and bring
the oil to 325ºF/165ºC. Monitor the oil's temperature
using a fryer or candy thermometer. Line a second baking
sheet with a triple layer of paper towels.

When the oil is hot, add the legs and thighs of the
chicken first, placing them around the sides of the
skillet. Cook for 2 to 3 minutes before adding the
breasts and the wings. Cover the skillet with a wire
splatter screen to prevent excess grease from adhering to
your kitchen surfaces. Fry, flipping occasionally, 10 to
15 minutes.

As the chicken pieces finish cooking, transfer to the
paper towel-lined baking sheet and season lightly with
salt. Once all of the chicken has been removed from the
skillet, add the parsley sprigs to the hot oil and fry
until crisp, about 1 minute. Transfer to the baking sheet
with the chicken. Let the chicken rest for 5 minutes,
then serve hot.

Serves: 4 to 6

RECIPE FROM: https://www.southernkitchen.com

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