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Tuesday, November 13, 2018
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Skillet Fried Chicken with Garlic

A Taste of Louisiana with Chef John Folse

Serves: 4-6

The Ingredients:
1 large fryer
1/4 c. butter
1/4 c. olive oil
12 small cloves of garlic
salt and cracked black pepper to taste
Louisiana Gold Pepper Sauce to taste
granulated garlic to taste
1 sprig rosemary
paprika for color
1 cup chicken stock

The Method:
Using a sharp boning knife, cut chicken into eight serving pieces. If the breasts are large, you may leave a large portion attached to each wing. This will provide two additional serving pieces. In a large bowl, season chicken generously with all of the ingredients except garlic and rosemary. Allow to marinate approximately one hour prior to frying. In a large black iron skillet, heat butter and oil over medium heat. Saute chicken until golden brown on both sides. Add garlic and rosemary and lower heat to simmer. Cover, turn occasionally and allow to cook approximately 30 minutes. The chicken will release its own juices in the pan creating a natural sauce. If you wish to have more of a gravy once the chicken is fried, remove from the skillet and add chicken stock. Bring mixture to a boil and reduce to one half volume. Season to taste and serve along with chicken.

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