Willie maes scotch house batter recipe

PICKLE-Garlic clove RELISH:

Directions

After Katrina, I helped rebuild the fifty-year-old Willie Mae's Scotch House, among the city's culinary landmarks. This really is my attempt for re-creating Willie Mae's secret- recipe chicken, the very best I have ever eaten. The Coca-Cola provides it with a sweetness that plays nicely from the cayenne. I added pickle-garlic clove relish like a nod towards the late, great Austin Leslie, another New Orleans prepare along with a high priest from the deep-fat chicken fryer. He died after evacuating his home following the storm. This dish is really a tip from the hat to two best I have had the pleasure of knowing.

To brine the chicken:
Rinse the chicken, drain. and hang aside. Combine all of the remaining brining ingredients inside a large bowl, stirring before the salt dissolves. Place the chicken within the brine, cover, and marinate, refrigerated, for 4 hrs.

To help make the batter:

Whisk the egg well in a stainless-steel bowl and add some peanut oil and a pair of 1/2 cups water. Inside a separate bowl, combine all of the remaining batter ingredients, adding the dry mixture towards the egg mixture, whisking gradually therefore the batter does not clump.

To fry the chicken:
Fill a sizable cast-iron skillet midway with equal levels of peanut oil and lard. Gradually bring the high temperature to 375degreesF. (Make use of a deep-fat thermometer.)

As the oil is heating, take away the chicken in the brine and put inside a colander within the sink. When the chicken has drained, pat it dry with sponges (a vital step) and season with pepper and salt. Dip the chicken within the batter and put it (carefully) within the herbal. Adjust heat, because the chicken brings the oil temperature lower dramatically-you would like it look out onto just above 350degreesF. Turn the chicken regularly using tongs to avoid burning. After 8 or 9 minutes, remove a bit, prick it towards the bone having a fork, and mash it. When the juices run obvious, it's done. Continue cooking if required.

To help make the pickle-garlic clove relish:
Finely chop and mix all of the relish ingredients.

Serve using the chicken. Cover any leftovers having a dishtowel and then leave out at 70 degrees (or perhaps in the fridge, should you must, although my grandmother never did). This prevents it crisp.