Making Fried Chicken With Katherine Woodward

From the Kitchen of Kathrine Woodward

My Family's fried chicken served with Vivian Howard's Sprouted Hoppin' John Salad with Hot Bacon Vinaigrette.

I used Vivian Howard’s recipe for the Hoppin' John Salad. The recipe can be found in her cookbook Deep Run Roots. I used one can of black-eyed peas instead of field pea sprouts and I used red wine vinegar instead of sherry vinegar. I also would recommend doubling the recipe for the Hot Bacon Vinaigrette.

Fried Chicken

1 whole chicken cut into 8-10 pieces

3 eggs

2 ½ cups flour

2 TBS water

Vegetable oil

Kosher salt

Cut chicken into 8-10 pieces depending on preference, I like 10 by cutting the breast pieces in half. In a medium-sized bowl whisk eggs and water together. Place pieces of chicken in the egg mixture. Put flour in a brown paper bag. Once chicken pieces are coated with egg place them in flour. Close and turn the bag until each piece of chicken is coated with flour. Heat enough oil to fill ½ of a large cast iron. You know the oil is hot enough when carefully splashing a small amount of water in the oil causes bubbling.

Place the chicken pieces carefully in the oil. Fry on one side for 10-15 minutes or until brown on one side. Be sure to only turn chicken once. Turn and fry until done or an instant-read thermometer reads 165 degrees. Allow chicken to cool. Rain kosher salt from above and serve warm.