Fried Chicken

The story of the Judge’s Fried Chicken Texas Cowboy Cooking by Tom Perini; Buffalo Gap, Texas. Buffalo Gap became the county seat here in Taylor County back in 1878. When the railroad stopped 15 miles to the north and a town called Abilene sprang up, a rivalry was born. After a year or so there were enough people in Abilene that they wanted to be the new county seat. The decision was made by two judges, one from each town, and the Buffalo Gap judge sided with the opposition. So in retaliation, the people of Buffalo Gap took all the judge’s chickens and had a big fried chicken dinner. So every Sunday, in honor of this event, we have the Judge’s Fried Chicken at the restaurant. We cut it up the old-time way – complete with pulley bone, or wishbone – and we cook it in cast-iron pots. If you’re not familiar with cutting a chicken, have your butcher do it. Buffalo Gap is the little town we lived close to during my high school years and we loved eating at Perini’s. TMH

ingredients

boneless, skinless chicken breasts washed and cut in strips
vegetable oil for frying
eggs
milk or buttermilk
flour
seasoned bread crumbs – fresh made or packaged
coarse ground pepper
sea salt
Italian herbs/seasonings
Tony Cachere’s

directions

Beat a few eggs and a few tablespoons of milk or buttermilk in a shallow bowl. Mix in a large bowl or large Ziploc bag the dry ingredients. Dip the chicken in the egg mixture; then the dry mixture. Mom uses a Ziploc and it makes the clean up a lot easier. I always double dip the chicken back into the egg a 2nd time and then the flour a 2nd time as well; trying to make the batter as thick as possible. Take a pinch of flour and toss it in the hot oil – if it sizzles, the oil is hot enough. If it floats to the bottom, the oil needs to be hotter. When the oil is ready, put the battered chicken in. I have read you should fry at 325, but I have never checked the temperature. I’ll fry it on one side for 4-5 minutes, until the batter is turning golden. Then flip it over (just once) and finish frying. I usually cut one strip open from each batch to make sure the chicken has cooked all the way through. I have also read that when the chicken is done, it will float to the top – but I generally just go by color of the batter. Keep in mind if the oil is too hot, the batter will darken too quickly and the chicken may be underdone (that’s why I cut a strip from each batch open to make sure).

notes

LEFTOVERS: Slice fried chicken in thin strips and place in a tortilla with shredded cheese and ranch dressing for a wrap or put sliced chicken in a salad. You may also make a ‘crunchy’ chicken salad using whatever you like: apples, celery, pecans, mayo,

Source: Tiffany Harelik