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FRIED CHICKEN INSPIRED BY LOUIE

Name: Fried Chicken inspired by Louie
Yield: 2-3
Ingredients: For the Chicken; 1 whole chicken, broken down into 10 pieces; 4 cups lard or shortening; For the Breading; 3 cups flour; 1 tsp baking powder; 1 tbsp garlic powder; 2 tsp cayenne; 1 tbsp paprika; 2 cups cornflakes, crushed; Salt & pepper to taste; 5 eggs; 1 juice of lemon

Picture for Fried Chicken inspired by Louie

4,658,948 views Sometimes an existential crisis makes you want to actually attend that potluck, so you have to make something, but you don't do desserts, so you make fried chicken, but you don't have time to brine it, so you follow Louis C.K.'s trick in this video.

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INGREDIENTS

For the Chicken

1 whole chicken, broken down into 10 pieces

4 cups lard or shortening

For the Breading

3 cups flour

1 tsp baking powder

1 tbsp garlic powder

2 tsp cayenne

1 tbsp paprika

2 cups cornflakes, crushed

Salt & pepper to taste

5 eggs

1 juice of lemon

TOOLS

Babish Mixing Bowls

Babish Whisk

Babish Chef's Knife

Cutting Board

Motor and pestle

Babish Stock Pot or large pot

metal tongs

DIRECTIONS

For the Chicken

In a stock pot or large pot, begin by heating lard or shortening to 350° F. Don't exceed 350° or lard will smoke.

4 cups lard or shortening

Preheat oven to 300° F

Using a sharp knife, break down the whole chicken into 10 standard fried chicken pieces. Set aside.

1 whole chicken, broken down into 10 pieces

For the Breading:

Set aside 1 cup of flour in a separate bowl.

3 cups flour

In a large bowl, whisk together remaining cups of flour, baking powder, garlic powder, cayenne, paprika, crushed cornflakes, and salt & pepper to taste.

3 cups flour

1 tsp baking powder

1 tbsp garlic powder

2 tsp cayenne

1 tbsp paprika

2 cups cornflakes, crushed

Salt & pepper to taste

In another bowl, whisk together eggs and lemon juice.

5 eggs

1 juice of lemon

Dip chicken pieces into the plain flour, then in egg mixture, then in seasoned flour. Repeat until all chicken pieces are coated.

For the Chicken

For the Breading

For the Frying:

Once the lard reaches 350° F, gently lower the chicken pieces in batches. Be sure not to overcrowd the pieces.

Fry for 7-10 minutes, flipping as necessary using metal tongs, until evenly brown.

Place on a wire cooling rack in baking tray and keep warm in the oven until all the chicken is cooked. Ensure the white meat is heated to 155° F internally and the dark meat to 170° F.

Serve hot.

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