ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Durgin-Park Fried Chicken with Chicken-Fried Biscuits

Main Dishes - Chicken, Poultry
FRIED CHICKEN WITH CHICKEN-FRIED BISCUITS

"Fried dough is a favorite Yankee treat that takes many forms: fritters to accompany chowder in Rhode Island, malasadas as part of a Portuguese seafood supper in New Bedford, and-quite simply-fried dough (topped with cinnamon sugar) to eat on the stroll at summer fairs. In that same spirit, the notion of frying biscuits to accompany chicken makes wonderful sense. While utterly iconoclastic by southern fried-chicken standards, Durgin-Park's way provides small spherical breadstuffs with a luscious crunch that sings harmony with well-fried chicken."

FOR THE CHICKEN:
6 chicken breast halves
6 chicken thighs
2 cups buttermilk
Vegetable oil
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon ground black pepper
2 teaspoons salt

FOR THE BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 cups milk

Wash and dry the chicken pieces. In a shallow pan marinate the chicken pieces in the buttermilk for 4 hours in the refrigerator, turning two or three times.

WHEN READY TO COOK:
Drain the chicken, discarding the buttermilk.

In an electric skillet or fry pan, heat 1/2-inch of vegetable oil to 375 degrees F.

Place the 1 cup flour, paprika, pepper, and 2 teaspoons salt in a plastic bag; add the chicken two or three pieces at a time and shake until well coated. Place the chicken pieces in the heated oil and fry. (Leave the skillet uncovered for crispy chicken.)

Fry on each side for approximately 20 minutes or 'until browned and crispy. Remove the chicken to an ovenproof platter and keep warm in the oven while you prepare the biscuits.

TO MAKE THE BISCUITS:
In a medium bowl whisk together the flour, baking powder, sugar, and 1/2 teaspoon salt. Stir in the milk with a fork and mix well-the mixture will be gooey.

Heat the remaining oil in the skillet to 375 degrees F.

Drop the biscuit batter by teaspoonfuls into the oil. Cook for about 4 minutes on each side until golden brown. Drain on paper towels. Serve with the chicken.

Makes 6 servings
Source: The Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall by Jane Stern and Michael Stern
MsgID: 1436964
Shared by: Betsy at Recipelink.com
Board: Copycat Recipe Requests at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Durgin-Park Fried Chicken with Chicken-Fried Biscuits
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!