Chalfonte Fried Chicken Recipes
CHALFONTE FRIED CHICKEN
In 1986, I was 31 years old, my son was 9, my daughter was one and the Chalfonte was 110 years old. During that time I read in the paper about a woman named Helen Dickerson who had been the head chef in the Magnolia Room at the Chalfonte Hotel in Cape May, New Jersey. Miss Helen got her first job at the Chalfonte at the age of 5 picking flowers. She went on to become head chamber maid and then to run the kitchen for over 60 years. Her daughters, Dorothy "Dot" Burton and Lucille Thompson learned from their mother and so the traditional cooking continues. So well-known was Miss Helen that she was once featured on the old Phil Donohue show. Even today long after Miss Helen's death her legacy lives on. This recipe was featured on The Food Network by Tyler Florence of Tyler's Ultimate. The Chalfonte dates back to 1875. One story goes that the founder, Mr. Henry Sawyer, was a Union Civil War hero imprisoned in Richmond and, at the urging of Mrs. Lincoln, was exchanged for Robert E. Lee's son. I would so love to go there some day, if only to pay homage to Miss Helen. In 1986, Miss Helen had finally been coerced by the owners to put her fabulous recipes on paper. I immediately ordered the cookbook knowing that as Miss Helen was already 76 years old; if I did not acquire her secret kitchen treasures then, they might be lost to me. I've never regretted ordering that cookbook, "I Just Quit Stirrin' When The Tastin's Good". Enjoy!
Provided by Adrienne in Reister
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak 3 lb. cut-up chicken in salted water (1 tbs. per quart of water) for 1 hour. Pat dry.
- Mix in bag 1 cup flour, salt and pepper to taste, 2 tbs paprika.
- Shake chicken pieces (2 at a time) in flour mixture, covering well.
- Place 2 cups of Crisco or corn oil in large skillet. Heat to medium-medium high temperature and fry chicken until tender, crisp and brown, approximately 20 minutes.
- Turn after first 10 minutes. Test for doneness with fork.
- Before adding chicken, Dot says, "Throw in thickly sliced onion rings when grease is hot -- that's our secret!" Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil).
- *Dot cuts the chicken in quarters to serve four people.
Nutrition Facts : Calories 1486.4, Fat 134.4, SaturatedFat 40.2, Cholesterol 155.2, Sodium 147.5, Carbohydrate 28.6, Fiber 2.5, Sugar 1.6, Protein 42.5
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
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