The Soultown! Volume III: Issue 2 FEBRUARY 2019 | Page 7

COOKIN’ FOR DA SOUL
MOM’S FRIED CHICKEN
Courtesy Photo
• Remove chicken from brine & and pat dry with
paper towel.
• Dredge chicken in flour mixture and place onto a
wire rack over a sheet pan. Be sure to dredge all
exposed pieces of chicken to ensure the best fry.
• Refrigerate for 30 minutes. After 30 minutes
chicken should look slightly gummy.
• Carefully place chicken into hot oil one piece
at a time, skin side down. Do not overcrowd the
pan. It may require 2 or 3 batches of cooking
depending on the size of your dutch oven.
• Cook for 10 minutes then rotate chicken from
bottom to top and cook for another 8 minutes.
• Remove from fryer and place on a plate lined
with paper towels.
• Wait a painstakingly 10 minutes for the
chicken to cool and enjoy with your favor-
ite hot sauce.
I am Chef Derrek Brown, with
Cookin’ for da Soul, I thank my
mom and dad for having SOUL! ,
See what’s happening in thesoultown.com!
THESOULTOWN.COM • CELEBRATING 2 YEARS OF CONNECTING OUR CULTURE TO OUR CYBER & CONSCIOUS COMMUNITIES • FEBRUARY 2019
7