Issue Date: October, 2009
Serves: Serves 4
Pairings:
Courtesy of:

Chef Austin Leslie

Ingredients:

• 1 1/2 cups peanut oil, for frying
• 12 ounces evaporated milk
• 1 cup water
• 1 large egg, lightly beaten
• Salt and freshly ground white pepper
• 1 whole chicken (about 3 1/2-pounds), rinsed, patted dry and cut into 8 pieces
• 1/2 cup all-purpose flour
• Chopped dill pickle, for garnish
• 1 tablespoon garlic, finely chopped
• 1 tablespoon parsley, finely chopped

Instructions:

In a large, heavy skillet, heat the oil to 350ËšF. In a bowl, whisk together the evaporated milk, water and egg. Season generously with salt and white pepper. Season the chicken with salt and white pepper.

Dip each piece in the milk mixture and then in the flour. Add the chicken to the skillet and cook over moderate heat, turning often, until golden and cooked through, about 25 minutes. Lower the heat. Transfer the chicken to a rack to drain.

Arrange the pieces on a platter. Garnish with pickles, parsley and garlic.

And of course, you can add additional flavor to any Louisiana recipe with a few shakes of hot pepper sauce.