Stroud’s Chicken. What a wonderful feeling it was to live in a state that is known for having one of the most renowned fried chicken in the country.
I had the recipe that the chef provided to some online source, saved as a screenshot. It’s relatively simple, starting with a galic powder, black pepper and salt seasoning, moving onto a egg wash with eggs and hot sauce, and finishing up by coating the chicken with self-rising flour.
The real key is to the frying. When I first ate at Stroud’s, the subtlety of the dish surprised me. The chicken wasn’t about a boatload of spices, or craggy crunchy exteriors. The fried chicken at Stroud’s is all about the chicken. The simple, slight crunch of the batter highlights the moistness of the chicken, which undoubtedly comes from the long cooking time in a skillet, as opposed to a pressure fryer.
So fry the whole thing in relatively low temperature oil, between deep-frying and making a confit. When the chicken comes close to being done, raise the temperature to crisp it up.