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Southern Fried Chicken with Garlic Cream

(For 4)

8 Large Chicken Thighs, Skinned.
4 Tablespoons Flour
Half Teaspoons of : Celery Salt. Chilli Powder, Paprika and Pepper
2 Eggs, Beaten
100g (3 oz. ) Butter
150 ml. (5 oz.) Olive Oil

For The Garlic Puree
3 Heads Garlic- peeled
2 Tablespoons Olive Oil
1 tub Creme Fraiche
1 Squirt Tabasco
First make the garlic puree.
Simmer the peeled cloves in water just to cover until soft.
Drain these then puree in a food processor with the olive oil and a little salt until creamed. Let this cool then beat up with the creme fraiche until thick.
Add the tabasco and taste for seasoning.

Mix the flour with the seasonings. Roll the thighs in this and then shake off any excess. Dip in the beaten egg and then rest for one minute. Repeat this process once again and then finally dip into the flour.Let this rest again for a few minutes before cooking.
Using a large shallow pan melt together the oil and butter until a piece of bread dropped in sizzles.
Slip in the coated chicken pieces and shallow fry on one side for 6 to 8 mts.
Turn over and cook for a similar time on the other side.
They should be golden brown and crusted on both sides.
Remove from the pan and drain on some kitchen paper.
(You can strain off the fat from the pan and keep in the fridge to use the next time)
Serve these immediately with the garlic cream and a wedge of lemon.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef