| Author | Message | ||
     thomas_shunick Senior Member Username: thomas_shunick Post Number: 469 Registered: 10-2003  Rating: N/A |
* Exported from MasterCook * Fried Chicken ala` the late Helen Dickerson @ Magnolia Room Recipe By :The late Helen Dickerson in her cookbook, "I Just Quit Stirrin' When The Tastin's Good" the Magnolia Room @ Chalfonte in Cape May, NJ via Chef#51461 @ Recipe*Zaar Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 whole chicken -- cut-up 1 cup flour salt -- to taste fresh ground black pepper -- to taste 2 tablespoons Sweet Hungarian Paprika 2 cups vegetable shortening -- or Crisco or corn oil 1 medium onion -- sliced in thick rings fresh parsley springs -- for garnish 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. Description: "Miss Helen's secret: Heat the vegetable shortening and "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 - they flavor the oil. Then add the chicken." Source: "Copied by Tom Shunick - A Receptarist on the shores of Rehboth Bay, DE - June 22, 2007" T(Cook/Bake Time): "0:20" - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with fresh lima beans, Corn-on-the-cob, fresh baked dinner rolls and butter. Mashed potatoes, of course. NOTES : 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 - The Magnolia Room - 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. In 1986, Miss Helen had finally been coerced by the owners to put her fabulous recipes on paper. Acclaimed for her skill as well as for her spirit, the late Miss Helen Dickerson presided over the Chalfonte kitchen for more than 60 years, serving "soul food with its Sunday clothes on." The tradition of Southern cuisine is carried on by her daughters Lucille Thompson and Dot Burton, with a menu that includes crab cakes, yeast risen rolls, corn pudding, spoon bread, fried chicken and many other scrumptious things…like blueberry cobbler and lemon meringue pie.  Thomas of Delaware | ||
| thomas_shunick Senior Member Username: thomas_shunick Post Number: 472 Registered: 10-2003 Rating: N/A |
This is a keeper. Wonderful moist chicken. I used thighs and breasts - soaked in Kosher salt for about 4 hours. Did the onion thing and the breading as directed. Just the best! Thomas of Delaware |
