Cook The Book: Southern-Style Fried Chicken Thighs With Garlic Cream

1. 1

   Roll the thighs in the flour and shake off any excess. Coat thoroughly with the egg and lay on a cooling rack for a minute or so. Dip again in the flour and once more in the beaten egg. Return to the rack and finally dip into the flour. Set aside on the rack until ready to cook. This seemingly excessive dipping and flouring does, I assure you, provide a good crust, however messy it sounds.

2. 2

   Using a large, shallow pan, melt together the butter and olive oil on a medium heat until the fat starts to sizzle somewhat; drop a small piece of bread into it and if it sizzles nicely, then the temperature should be just about fine. Slide the chicken thighs into the fat and gently shallow-fry (the depth should not be more than 3/4-1 1/4 inches) for 15 to 20 minutes, turning halfway through, until golden brown and crusted all over. Remove from the pan and lay on a double fold of paper towel. Sprinkle with salt and serve without delay. (Note: you might like to strain the fat into a small bowl and keep in the fridge for further southern-frying excursions.)

3. 3

   To make the puree, simmer the garlic cloves in water with a little salt, until just tender. Drain. Puree in a food processor with the olive oil, but leave it a little bit coarse. Tip into a bowl and cool. Add the creme fraiche and beat with a whisk until thick. Add more salt if necessary and the Tabasco. Serve at room temperature, with the chicken and lemon wedges.

* Per serving · 4 servings · Values may vary.

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