Effingham Daily News, Effingham, IL

Lifestyles

September 22, 2011

Restaurant reveals perfect fried chicken

(Continued)

JOPLIN, Mo. —

“Just flour and salt and pepper,” she said.

The key to tasty fried chicken, Ruff insists, is in the frying. The oil in a pan for Stroud’s chicken is heated over a medium high gas flame. When placing the chicken one piece at a time into a pan, it’s important that the oil cover one half of the chicken. If the oil is too shallow, the chicken won’t cook through, Ruff said.

It takes about 25 to 30 minutes to cook a pan of Stroud’s chicken.

“It works out to about 12 to 15 minutes per side,” Ruff said.

When frying chicken, it’s important to be patient and to be vigilant. If the chicken appears to be browning too quickly, you can lower the temperature. After the chicken has been frying for 12 to 15 minutes, carefully turn each piece.

“It’s all in the turning,” Ruff insisted. “To get that even browning, the oil has to be halfway up (on the chicken) and then turned at just the right time.”

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Mike Pound is a columnist for The Joplin (Mo.) Globe. Contact him at mpound@joplinglobe.com.

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