Fear of Frying Chicken

Fried chicken is one of those Spring traditions that everyone loves but is afraid to make. Heavens only knows why.It;s just coated chicken pieces fried in oil. However most would rather tackle more complicated dishes like Beef Wellington or Lobster Thermidor than this simple American classic. It's actually perfect for the picnic and barbecue days ahead.

Julia Moskin delved into this in today's New York Times Dining section. Many people are afraid of fried chicken because they feel it won't live up to their eaters' expectations,Home cooks feel that there should be a perfect ratio of tender meat to crispy coating.Frying chicken is no rocket science. All you need are chicken parts a simple coating (no cereal, no potato chips and definitely no bread crumbs)Just add paprika and black pepper for flavor.She does add a broth to precook the chicken pieces. This is flavored with peppercorns and garlic along with bay leaves. This gives the meat an extra juiciness.

As for the oil, any will do. Peanut oil is the most traditional and Southern cooks use it liberally. However grape see oil is also recommended because it can get very hot without burning. Some use Crisco while other suse bacon oil for a lovely smoked flavor..Corn oil can give the chicken a buttered popcorn flavor.It's up to the chef what oil works best but it's best to experiment.,Ms. Moskin also recommened waiting til the chicken is cooled. Never eat it piping hot , otherwise you won;t get the full cooked taste.The coating seals in the heat and continues to heat and tenderize it even after it's left the frying pan. Surprisingly enough Ms. Moskin recommends champagne as a good drink to have with it.The beverages' dryness is the perfect foil for the crispy wings and legs.

This is the weather for a platter of homemade fried chicken. Don;t be afraid to make it. It';s actually easy to whip up - and even better to eat. Try it with a glass of your favorite bubbly  for a fun picnic. dish.