Homemade Fried Chicken

Fried Chicken Meal

Fried Chicken with ChezEddie

There is something special about enjoying delicious homemade fried chicken in the throes of summer, and ChezEddie, in-demand home-chef in San Francisco and Marin, showed me his step by step process to his famous fried chicken.

Here are the recipes for the fried chicken, potato salad, sriracha honey and honey butter/parmesan corn on the cob made in the video.

ChezEddie Southern Fried Chicken Recipe

Cut whole chicken into pieces

Salt and pepper both sides generously (4 parts salt to 1 part pepper)

Measure 1 cup of flour into a paper or plastic bag.

In a plastic bag, “Shake /Toss” seasoned chicken 2 or 3 at a time in some of the flour until well and evenly coated.

Heat 3 cups of peanut or corn oil in large pan. Test if hot enough by tossing in a pinch of salt or flour. If oil sizzles you can begin gently placing in chicken one piece at a time. Temp of oil can be measured with a candy or fryer thermometer-approximately 350 degrees.

Gently place chicken in hot oil, do not overcrowd, but shouldn’t be too far apart.

Cook thighs, legs and thicker part of breasts first, then breast tips and wings as these take less time to cook.

Don’t move the chicken too much at first, otherwise coating will fall off.

After around 7-10 minutes, you can flip chicken pieces, you will see how fast chicken is browning from the sides, if it browns quicker than 7-10 minutes flame is too high and the inside will be raw.

After flipping chicken, move pieces into different locations in the pan to rotate onto the “hot spots”.

Once cooked (approx. 150 degrees internal temperature) put on paper towels and season again with a little more salt & pepper

**if chicken is brown on outside, but has not reached internal temperature, put in a 350 degree oven for a few minutes, loosely covered in foil

Fried Chicken

ChezEddie Potato Salad Recipe

Chopping Potatoes

  • Potato and Egg Salad
  • 5 lbs red potatoes
  • 4 eggs
  • 4 green onions (sliced very thin)
  • 2 cups celery (sliced very thin with leaves)
  • 1 ½ cup mayonnaise
  • 1 tbls old bay seasoning
  • 2 tbl yellow mustard
  • 2 shots Sriracha sauce or Tabasco
  1. Slowly simmer potatoes (not peeled), in heavily salted water.
  2. When just about cooked (very tender when tested with a folk) add eggs.
  3. Simmer for an additional 12 minutes
  4. Remove skin from potatoes when cooled (hint: use edge of spoon to peel), cut into ½ inch pieces.  Slice up or shred hard boiled eggs.
  5. Mix together all ingredients except potatoes
  6. Fold mixed ingredients gently into large bowl with potatoes. Add more salt or seasoning to taste.

Sriracha Honey Recipe

  • 1 cup honey (preferably mesquite honey, available at Trader Joes)
  • 2 tbl sriracha
  1. Whisk together.

Great on fried foods/grilled chicken.

Honey Sriracha Sauce

Honey Butter/Parmesan Corn on the Cob Recipe

  1. Shuck corn by pulling leaves and hair down to base. Do not detach leaves but pull away “hair”.
  2. Lower cob portion into salted boiling water using the leaves like handles. Leaves should be sticking up out of pot so as not to be cooked.

Honey Butter

  • 1 cup butter (softened)
  • ¼ cup honey (any wild flower honey)
  1. Vigorously mix together.

While corn is still warm slather with honey butter mixture on a plate or in a bowl.

Coat cobs with parmesan cheese and enjoy!

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