My Best Recipes
Chef Taling of Soul Good Comfort Food

I remember when I first started Culinary School. I so wanted to learn what the experts did that made their food so spectacular. What secret ingredients did they use? What special techniques did they have? What were the measurements and weights all about? I really wanted to learn from the best. So I decided to take the time out, enroll and delve into the experience of being completely educated in the world of Culinary cuisine.

My grandmother and mom were my biggest supporters. So was my dad. My grandmother had a recipe for Fried Chicken that to this day, no one on this beautiful planet can come close to. She had lines around the block (figuratively speaking) for her famous fried chicken in Cleveland, Ohio. She was a caterer back then. She made some of the best plates anyone had ever tasted! Growing up I was that one kid who totally adored being in the kitchen with my grandmother. But boy, oh boy was it hot! She would have every eye on the stove going, the oven on and the dryer in the back!! She was elderly at the time so I would have to help her get things to make her fabulous dishes! Anything from the flour or cornstarch to the frying oils and eggs! I loved it. I lived  it. And now I'm telling you how to prepare her outstanding recipe.

For years I could never remember exactly how she did it. I would stay awake countless nights trying to figure it out. Then it dawned on me. At her age, she couldn't always run to the grocery store like us kids. And in East Cleveland, there was only one large grocery store near by. It was 3 miles away. And for her, that's pretty far! So I thought, if she didn't have flour at the time of making her Famous  Fried Chicken, what would she do? She always had cornstarch on hand. I remember because she had it by the barrels in her stock room. And then it came to me, she must have used cornstarch because she used so much flour for baking and other dishes that she must have used it for her Fried Chicken!

So now I am going to share with you her amazing recipe! Trust me, you will never make fried chicken your old way again. I absolutely guarantee that this is the best recipe and that you will totally love it. This recipe is also available in my #1 selling cookbook as well. For more information on my 100+ Recipe cookbook, please visit: www.soulgoodcookbook.blogspot.com Make sure to follow the cooking directions properly to ensure the best tasting experience.

Love,

Chef Taling

"I adore cooking and I want to you to love it too!!"

GRANDMA'S PERFECT FRIED CHICKEN

By Chef Taling

INGREDIENTS:

6-8 Chicken Wings or Legs (Wings can be cut into party-size for easier frying)

1 C Cornstarch

2 T Flour

1 1/2 tsp Salt

1 tsp Garlic Powder, Paprika, Celery Salt, Onion Powder and Pepper

Enough Oil to fry (Use Canola or Peanut Oil ONLY)

DIRECTIONS:

1. Heat oil in a POT to 350 degrees.

2. In a brown paper bag add flour, cornstarch and HALF of all your seasonings. Set aside.

**Note: Seasoning your dry mix first allows the seasonings to adhere to the dry mix.

3. Next rinse off chicken and add shake off excess water. Add remaining seasonings to the chicken.

4. Place chicken in bag with dry mix and shake well.

5. Immediately shake off excess flour/cornstarch and add to hot oil.

6. Fry until golden brown for about 10-14 minutes. Flipping the chicken CONSTANTLY during the cooking process. If using a deep fryer, the flipping is not necessary.

7. When cooked through, drain chicken on a brown paper bag. DO NOT USE A PAPER TOWEL as this will make the chicken soggy as its cooling.

8. Sprinkle with a dash of salt and serve immediately.

Hope you enjoy the recipe and please follow me on Facebook, Twitter and Instagram!

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I will be posting more and more everyday with new dishes that I create. Feel free to leave me a message or if you have any questions, I will be glad to answer them for you.