AUSTIN LESLIES FRIED CHICKEN AND POTATO SALAD RECIPES

Chef Austin Leslie's Famous Fried Chicken

Makes 8 pieces

• 1 (2- to 3-pound) fryer, cut into 8 pieces
• Salt and black pepper
• Peanut oil for deep frying
• 2 eggs
• 1 (5-ounce) can evaporated milk
• Water
• All-purpose flour

Wash and drain chicken pieces. Season to taste with salt and pepper. (If not cooking right away, prepare up to this point and refrigerate. Bring just to room temperature before proceeding.)

Heat oil to 350 degrees in a deep fryer or large, heavy deep skillet. Meanwhile, beat eggs with evaporated milk and one can (five ounces) of water. Season well with salt and pepper.

Dip each chicken piece into the egg wash, squeezing to drain off excess liquid; then roll in flour to coat thoroughly. Shake off excess flour, then drop coated chicken into preheated oil. Do not crowd.

Fry, turning often with tongs, until evenly browned and cooked through, about 15 minutes for larger pieces (thigh, breast, leg) and 10 minutes for wings. When almost done, pierce each piece several times with a meat fork to allow hot oil to penetrate to the bone; then squeeze with the tongs. (It is not necessary to pierce wings.) Drain well and serve.

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The "Austin Leslie's Creole-Soul" tips for frying a chicken:

Keep the oil clean and temperature even. Bring chicken to room temperature before frying.

Don't let milk soak into the skin or the sugars in the milk will cause chicken to turn black.

The perfect size bird to work with at home is 2-1/2 to 3 pounds.

Fry the heavy parts (thigh, breast and leg) first. Put the wings in last. But never crowd your pan or fryer.

Be sure to use an oil that can withstand high heat for relatively long periods of time, such as peanut oil, lard or shortening. 

This is the recipe from that cookbook.

Austin's Fried Chicken

Makes 4 servings

• 1-1/2 cups peanut oil for frying
• 3- to 3-1/2-pound fryer, cut up
• Salt and pepper
• 1 egg, lightly beaten
• 1 cup light cream or half-and-half
• 1 cup water
• 1/2 cup all-purpose flour
• Sliced dill pickles for garnish
• 1 tablespoon garlic, finely chopped
• 1 tablespoon parsley, finely chopped

Preheat oil in frying pan or deep fryer to 350 degrees. Wash chicken pieces under cold water and pat dry. Sprinkle with salt and pepper.

Make egg batter by combining egg, cream, water, salt and pepper. Dip pieces first in egg batter to coat and then in flour. Add chicken pieces to skillet or fryer, meatiest parts first. Do not crowd.

Turn to brown on all sides. If oil pops, reduce flame. Cook until meat is tender and skin is crisp, about 10 to 12 minutes. Garnish with pickles, parsley and garlic.

Reheating hint: Bring to room temperature and heat, uncovered at a slow heat, about 300 degrees.

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And for a little lagniappe, here's his potato salad recipe as well, adapted from "Austin Leslie's Creole-Soul." Note that it has no mayonnaise.  Presumably, the "red pepper" means cayenne.

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Austin Leslie's Potato Salad

Makes 8 to 10 servings

• 3 pounds Idaho potatoes
• 3 hard-cooked eggs, chopped
• 1 rib celery, finely chopped
• 4 sprigs parsley, finely chopped
• 1/2 small bell pepper, finely chopped
• 1 onion, finely chopped
• 2 tablespoons prepared yellow mustard
• 1/4 cup vegetable oil
• 1/2 teaspoon red pepper
• Salt and pepper to taste

Peel and dice potatoes. Boil until tender but still firm. Drain and cool for 30 minutes.

Place potatoes in bowl and add all ingredients except salt and pepper. Mix until well blended. Add salt and pepper to taste and refrigerate until time to serve. Taste again before serving; refrigeration tends to hide the flavor of the salt.