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Fried Chicken & Potato Salad! -- Share Your Recipes

Such comfort foods...

But, there is fried chicken and then there is really good fried chicken! It's the same with potato salad.

What are your recipes? Or, where have you eaten the best fried chicken and potato salad?

Share. Share. Share!

by Anonymousreply 1012/07/2017

Do anyone else remember Lola's in New York City? The restaurant was famous because of its fried chicken. Well... here's the recipe! RIP Yvonne....

Lola's Spiced Fried Chicken

Lola, New York Cityt- April 1995

Lola's Spiced Fried Chicken

Lola, New York Cityt- April 1995

For 4 servings

• 1 3 1/4-lb. chicken, cut into 8 pieces

• 1/3 cup fresh lemon juice

• 1 med. head garlic, peeled and pureed

• 2 Tbsps. Spanish paprika

• 2 Tbsps. Hungarian paprika

• 2 Tbsps. black pepper, freshly ground

• 1 Tbsp. kosher salt

• 2 Tbsps. mushroom soy sauce

• 2 Tbsps. Tabasco hot pepper sauce

• 3 cups all-purpose flour

• 2 cups peanut oil for frying

Place chicken parts in nonreactive bowl; pour lemon juice over; let marinate in refrigerator 30 minutes.

Transfer chicken to sheet pan; rub all over with garlic puree; cover with plastic wrap; return to refrigerator 15 minutes.

Heat oven to 375˚F.

Combine paprikas, pepper, and salt.

Place chicken in large nonreactive bowl; sprinkle with seasonings; toss.

Sprinkle on soy sauce and Tabasco; mix to coat evenly; reserve.

Place half the flour in brown paper bag; add 3 pieces of chicken at a time; shake to coat; remove from bag; reserve; repeat with remaining chicken pieces, adding remaining flour as necessary.

Heat oil to 325˚F in heavy frying pan; add chicken; fry until golden brown on all sides.

Transfer chicken to sheet pan; place into oven until crispy and cooked through; serve immediately.

Chef's Note: At Lola, this dish is served with creamed corn and wilted greens.

For 4 servings

• 1 3 1/4-lb. chicken, cut into 8 pieces

• 1/3 cup fresh lemon juice

• 1 med. head garlic, peeled and pureed

• 2 Tbsps. Spanish paprika

• 2 Tbsps. Hungarian paprika

• 2 Tbsps. black pepper, freshly ground

• 1 Tbsp. kosher salt

• 2 Tbsps. mushroom soy sauce

• 2 Tbsps. Tabasco hot pepper sauce

• 3 cups all-purpose flour

• 2 cups peanut oil for frying

Place chicken parts in nonreactive bowl; pour lemon juice over; let marinate in refrigerator 30 minutes.

Transfer chicken to sheet pan; rub all over with garlic puree; cover with plastic wrap; return to refrigerator 15 minutes.

Heat oven to 375˚F.

Combine paprikas, pepper, and salt.

Place chicken in large nonreactive bowl; sprinkle with seasonings; toss.

Sprinkle on soy sauce and Tabasco; mix to coat evenly; reserve.

Place half the flour in brown paper bag; add 3 pieces of chicken at a time; shake to coat; remove from bag; reserve; repeat with remaining chicken pieces, adding remaining flour as necessary.

Heat oil to 325˚F in heavy frying pan; add chicken; fry until golden brown on all sides.

Transfer chicken to sheet pan; place into oven until crispy and cooked through; serve immediately.

Chef's Note: At Lola, this dish is served with creamed corn and wilted greens.

by Anonymousreply 112/07/2017

Some history;

Yvonne "Lola" Bell, 36

Lola, Co-owner

Photo: Buck Ennis

By Cynthia Rigg

It's not every restaurateur that could produce a music video featuring his or her own fried chicken recipe. But Lola Bell puts it off with elan.

Festively garbed in a Caribbean-inspired dress, Ms. Bell sings and dances her way from the flouring of the chicken right through the deep frying. Recipes are the least of Ms. Bell's contributions to Lola, a 130-seat restaurant in the heart of Manhattan's photo district. Ms. Bell is not only part owner and hostess of the Caribbean/soul food restaurant, she is also the star of the show. Turning her acting aspirations into restaurant theater, Ms. Bell keeps her establishment packed with Sunday gospel music brunches and special events like the upcoming Valentine's Day "Live Your Fantasy" night.

Although her Jamaican-born mother is a trained chef and Ms. Bell ran a bakery with her sister as an adolescent, Lola expected to spend her adult life in Hollywood. At 17 she was already doing national television commercials. However, her big acting break never materialized and she found herself waitressing at various restaurants around town, as well as owning a florist shop and a gift-wrapping business along the way. While hostessing in outrageous wigs and costumes at the now-defunct Pesca, Ms. Bell remembers owner Eugene Fracchia telling her, "'You don't want to be an actress, Lola, you want to be a star,' and he was right," says the self-proclaimed "born-again virgin," who adds that her next goal is to find a husband.

by Anonymousreply 212/07/2017

I remember that my Mom used to make fried chicken back when we were kids, when we would take a picnic basket to an amusement park (Fantasy Farm, to be exact). But she stopped making it before I learned how to cook, and we would end up buying fried chicken (Famous Recipe) instead of making it ourselves (it's messy, and a lot of work). The best fried chicken I've ever had was the very peppery fried chicken at Wagner's Village Inn, in Oldenburg, Indiana. I grew up with German Potato Salad, and I'll try to remember how to make it: there's no mayonnaise in it, but it's both tart and sweet, like some other German foods I grew up (like Sauerbraten).

by Anonymousreply 312/07/2017

I am single and have a small kitchen but a normal size oven and stove. Fried chicken is too much work and waste for me. (I do bake chickens.) The best fried chicken is from soul food restaurants or where I live now, Chinese. Potato salad from a German deli. I know you wanted recipes - but that's my advice.

by Anonymousreply 412/07/2017

Restaurant owner catches flak for re-serving Popeyes chicken (LOL)

Love that chicken from...Sweet Dixie Kitchen.

A Long Beach, Calif. restaurant has drawn criticism after allegedly pulling a “Louisiana Fast” one, so to speak, by re-serving Popeyes chicken.

Sweet Dixie Kitchen’s Kimberly Sanchez told ABC 7 that she’s been serving breakfast and lunch at her place for four years.

She told the news outlet that most of the items are “made from scratch.”

by Anonymousreply 512/07/2017

German (-American) Potato Salad

I can't give measurements, unfortunately, since I don't have a recipe: I just learned it at my Mom's elbow.

Slice several strips of bacon into small pieces, and cook them in a big cast iron skillet until crispy. Remove the bacon pieces, but leave the bacon fat.

Boil some water in a large pot, and cook some white or yellow potatoes until you can just barely penetrate them with a knife (also, include a number of eggs, so that they hard boil as the potatoes cook). Drain them, and as soon as they're cool enough to handle (it helps if you're used to handling hot foots), peel them, then slice them into bite-size slices, about a 1/3 of an inch high. (The eggs get put under gold water).

Add the sliced potatoes to the bacon fat in the skillet, and stir them around, trying not to break them, but allowing them to absorb some of the fat, and to brown a bit. In the meantime, you should have stirred about a teaspoon of sugar into a cup of cider vinegar until it's dissolved. Towards the end of the quick browning in the bacon fat, pour the vinegar and sugar into the skillet with the potatoes, and keep stirring until the potatoes have absorbed most of the liquid. Taste, and add salt and pepper and adjust the seasonings: maybe a bit more sugar or vinegar. Transfer the potato mixture into a large bowl. Crumble the bacon. Peel the hard-boiled eggs, and use an egg slicer to cut them down into small pieces. Slice some onions (sweet onions are really nice, but scallions are the best). Add the bacon, chopped eggs, and onions to the potato mixture, and stir in to incorporate.

The egg whites need to absorb some of the vinegar before serving, and the cooked egg yolks break down as they're stirred in, and form sort of an emulsion with the bacon fat and vinegar (imagine! a mayonnaise made with bacon fat!).

My Mom had a big Pyrex bowl in which she'd mix the final product and, since that type of Pyrex bowl doesn't come with a cover, she'd cover the top with a large Corelle plate, to act as a lid. This was one of my very favorite picnic foods growing up, and I still occasionally make a batch when I've decided not to worry about carbohydrates. And I have a nice deli that sells a decent version of it, so I can just buy a half pound at a time when I don't feel like cooking.

by Anonymousreply 612/07/2017

Your cooking oil should have been used to fry up other stuff - fries, potato pancakes, onion rings.

Start with nearly frozen chicken pieces. When baking, you trim off all the extra skin and ribs from the breasts. When frying, you leave that on for extra goodness - removing any weird looking shit including pin feathers.

Mine turns out a little different each time, but my go-to spices are garlic for base, black and chili pepper for spark, paprika for sweet, and seasoned salt to satisfy the gluttons. You dump as many eggs into the mix as you please and mix everything around with gloved hands. You roll everything in plain flour and add it to your 350 degree deep fryer. Depending on the size, you might only fry up four to eight pieces at a time to keep the oil hot. Chicken will float before you get to that magic 165 degree temperature, so you have to babysit your batches for up to eight minutes.

This is one of the few dishes for which I use paper towels on the bottom and as a top cover. You don't want to cover the cooked pieces with a lid as they will go soggy.

by Anonymousreply 712/07/2017

I really don't cook. I can't stand it. But, I LOVE to eat!!! The image in the link is the way I like MY potato salad minus that half egg slices nonsense. I was never a German potato salad fan. BUT.... here are some ideas when you want a twist to the type of potato salad pictured;

-I LOVE lox mixed in with regular potato salad. You just make your potato salad and dice up some lox to mix in. This is how I do it since I don't like to cook (the lazy version); I just buy the potato salad that I like and then some fresh lox, dice up the lox, and mix it in. VOILA! In fact, it was in Paris where I first had it.

-I like potato salad with bacon mixed in.

-I like potato salad with almonds.

I guess you can mix in anything that you like. Raisins, grapes, or things like that won't work for me but maybe some people like that.

by Anonymousreply 812/07/2017

Exceptional potato salad should have WHOLE boiled eggs!

by Anonymousreply 912/07/2017

my ma's potato salad was a family favorite.Her "secret ingredient" was Miracle Whip.

So boil some potatoes but don't over cook them to get mushy. Chop celery, yellow onion, add sweet pickle relish and a chopped hard boiled egg if you want, salt black pepper, and a mixture of mayo and Miracle Whip. Oh. A tablespoon of mustard too. The thing is to let the flavors blend. Potato salad should always be made a least a few hours or eve a day in advance.

by Anonymousreply 1012/07/2017
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