How to Make Southern Fried Chicken, Part 2

Epicurious's Around the World in 80 Dishes takes you to the American South with a demonstration of an authentic recipe for Southern Fried Chicken with Country Gravy, prepared by Chef Eve Felder of The Culinary Institute of America.

Released on 5/21/2009

Credits

Starring: Eve Felder and Tanya Steel

Transcript

00:00
(upbeat music)
00:05
(orchestra music)
00:11
You and I are going to work on this together.
00:13
Yum. This is gonna go
00:15
right down here.
00:17
And then we're gonna take this,
00:19
and dump out most of the fat.
00:21
You want about a tablespoon
00:23
to two tablespoons left. Okay.
00:27
And some of that crackling is good there.
00:30
You see those little brown pieces?
00:31
Do you leave that in the pan?
00:32
You leave that in the pan.
00:34
We're gonna put it back over here.
00:36
So we're basically making a roux?
00:38
We're making a roux, Okay.
00:40
Absolutely. Okay.
00:41
With the drippings, add your flour,
00:43
whisk that around, And just regular flour?
00:45
Yep, just regular all-purpose flour.
00:49
That's good, that looks good. Mm-mm.
00:51
Doesn't that look good? Yeah, it really does.
00:52
And then, if you get just a tiny,
00:54
tiny little bit of nutty brown on it.
00:57
You see it's starting
00:57
to get brown? Yep.
00:59
And we'll add the milk,
01:00
and you continue to whisk
01:01
when I add milk, okay? Okay.
01:02
And this is just regular whole milk, or?
01:04
Yep, just regular whole milk.
01:06
I'm gonna increase that heat a little bit.
01:09
And here you go.
01:10
And whisk.
01:12
Gravy's easy, but whisk.
01:14
Yep, see?
01:15
There you go.
01:16
Good job.
01:18
So it's important to whisk, Yeah.
01:20
Pretty quickly when you're adding the cold milk.
01:22
Right, exactly.
01:24
There you go, keep whisking. Mm-mm.
01:26
Beautiful. Yeah, this looks good.
01:28
Doesn't that look good? Mm-mm.
01:30
I know, let's add just a little drop of salt.
01:35
There you go, that looks good.
01:39
Gosh, it smells, Beautiful.
01:40
So good. Well, good.
01:41
I'm gonna turn our heat off. Okay.
01:44
Okay.
01:45
There you go.
01:48
Perfect.
01:49
Okay, why don't we plate this?
01:51
Okay.
01:51
Now I see you've got some mashed potatoes,
01:53
and some collard greens? Collard greens, yes.
01:55
Did you stew the collard greens?
01:56
You know what?
01:57
I rendered a little bit of bacon,
01:58
just a little bit of bacon,
02:00
cut the collard greens in a chiffonade,
02:02
rolled them up, cut them,
02:04
and then sauteed them in a little bit of that bacon grease.
02:07
Oh, my gosh. I know, outta this world.
02:10
Yummy.
02:11
Instead of using fat backs, or salt pork,
02:14
you use bacon grease. I see, okay.
02:18
So here, we're gonna put our chicken.
02:21
This is a beautiful, Mm-mm.
02:22
Side piece.
02:23
We're gonna put a little bit of our gravy,
02:30
right around the edge. Wow.
02:35
A little bit more.
02:38
This looks a plate of heaven.
02:40
Heaven sent. There you go.
02:43
There you go, southern tradition.
02:45
Did you really grow up having this on Sunday afternoon?
02:47
We, oh yes. Ah.
02:48
We really did. You are so lucky.
02:49
I know, we really did.
02:50
I really can't wait to try this.
02:51
We fought all over that.
02:53
We didn't cook the liver and gizzard,
02:54
but if you do have the opportunity,
02:56
the liver and gizzards is out of this world.
02:58
Mm! Good?
03:00
Wow, Chef honestly,
03:03
by far the best fried chicken I've ever had in my life,
03:06
I'm not kidding.
03:06
Well, I am, And it's so simple.
03:08
I'm thrilled. Well, Chef,
03:09
thank you so much for showing us how to make this
03:11
Southern Fried Chicken.
03:12
It's such a beautiful thing to give to the world, really.
03:15
Well, it's my pleasure.
03:17
It's a great tradition. Mm, thank you.
03:20
Thank you for having me.
03:30
(upbeat music)