Fried Chicken a la Chez Helene [Pictures]

LTH,

After reading the recent Fried Chicken and Mac & Cheese on the brain threads I had a hankering. We've been going out quite a bit lately, so it was high time for home cooking. It's not as if I don't occasionally make a batch of Mac and Cheese or Buttermilk brined fried chicken but this time I thought I'd try something a bit different, chicken wise.

The best fried chicken I've ever had the pleasure of biting into was at Chez Helene in New Orleans, Austin Leslie was a fried chicken artist. I had the good fortune of eating there 3-4 times even bought a pamphlet size cookbook which he graciously signed Somewhat humorously the fried chicken recipe in the cookbook is not the real Chez Helene recipe which surfaced after his recent passing, though I should note, as John T Edge observes in Fried Chicken, it's the cook not the recipe.

The main difference between Austin Leslie's fried chicken recipe and most is his use of condensed milk, which gives a hint of sweet and promotes browning.



Having given the chicken pieces the requisite spice coating and refrigerator rest, I commenced to cooking.

I purchased fresh lard at Tony's, I'd have used peanut oil if all I could find was block lard.



Fired up the cast iron pan.


Got my ducks in a row.


And cooked a little chicken.




Chicken was very good, though, needless to say, not in Austin Leslie's league. I particularly enjoyed the recommended topknot of parsley/garlic/dill pickle.

I also made a batch of Mac & Cheese, which I slightly adapted from the NYT's. Recipe may be found here.

Fresh grated cheese is essential.


Few dots of butter insure crisp.


This is terrific recipe, rich, crunchy, though in combination with fried chicken not exactly, as my wife pointed out, the healthiest meal. (we also had a salad )



Enjoy,
Gary

Wow -- does that look good.

G Wiv wrote:(we also had a salad )

Enjoy,
Gary

I hope with Blue Cheese dressing?

1-800-CPRPLEASE

LTH,

Made a batch of Austin Leslie's fried chicken for Super Bowl eats, really a nice recipe. Far as chicken shopping goes, I went back to Tony's on Elston for the plump yellow Purdue chickens, a bit of marigold added to the feed turns them a lovely yellow color, and most importantly fresh lard. Unfortunately Tony's was out of lard.....Yikes! They had block Armour lard, but that's hydrogenated and I'd go peanut oil before using hydrogenated lard.

Luckily a nice lady in line suggested I try Cermak Produce for fresh lard. Bingo, tubs of freshly rendered lard and, as a bonus, chicken feet (feet were not yellow). Now, you may ask, as did my wife, why I would buy chicken feet for frying as feet are tough and best served by braising, steaming or as a component in soup stock. Humor, that why, .83c worth of belly busting, side splitting, laugh-a-minute humor.





Enjoy,
Gary

Tony's Finer Foods
4137 N Elston Ave
Chicago, IL 60618
773-866-0010

Cermak Produce
4234 N. Kedzie
Chicago, IL 60618
773-442-8135

Interestingly enough, the chicken feet you eat at dim-sum is actually deep-fried and then braised soft...

Gary.

For shame.

You have scarred that poor, innocent child for life. She and Bunny Foo-Foo will never be the same again.

I hope you provide her money for her continued psychological care.

Giovnna

Giovanna wrote:I hope you provide her money for her continued psychological care.

Somehow, I can't get hte thought of Soupy Sales out of my mind. Whitefang and Blacktooth live at GWiv's!