We visit a legendary soul food restaurant in the city’s Austin neighborhood that has stood the test of time. While many of Chicago’s soul food restaurants have closed, MacArthur’s restaurant remains vibrant. It’s a place where local politicians and celebrities come to eat, meet and enjoy southern cooking. We introduce you to owner MacArthur Alexander and his niece, Sharon McKennie to find out why soul food is the glue that holds their family and community together.
For more info: www.macarthursrestaurant.com
MACARTHUR’S RESTAURANT’S: SIMPLE SOUTHERN “DEEP FRIED” CHICKEN
INGREDIENTS:
1 CHICKEN (2 ½ – 3 POUNDS) CUT INTO INDIVIDUAL PIECES
5-6 CUPS (APPROX. 2 POUNDS) ALL PURPOSE FLOUR FOR COATING
SEASONED SALT
BLACK PEPPER
GARLIC POWDER
2 QUARTS PURE VEGETABLE OIL (YOU CAN USE OLIVE OIL, CANOLA OIL, ETC.)
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DIRECTIONS:
IN A LARGE SKILLET/POT, FILL OIL APPROXIMATELY 1/3 – ½ FULL (ALLOWING ROOM FOR OIL TO RISE WHEN CHICKEN IS INPUT). HEAT OIL OVER MEDIUM HEAT (325-350 DEGREES). WHILE OIL IS HEATING, YOU CAN PREP THE CHICKEN FOR FRYING. (CHECK THE HEAT OF THE OIL BY SPRINKLING A LITTLE FLOUR IN THE OIL – LOOKING FOR THE SIZZLE).
AFTER CLEANING/RINSING CHICKEN, LAY ON SEASONING RACK. SPRINKLE SEASONED SALT, BLACK PEPPER, & GARLIC POWDER DIRECTLY ON YOUR CHICKEN (TO TASTE). POUR FLOUR IN A LARGE BOWL. ROLL CHICKEN IN FLOUR TO COAT. WHEN OIL IS READY, SHAKE THE EXCESS FLOUR OFF YOUR CHICKEN BEFORE CAREFULLY PUTTING IT IN THE OIL. ALLOW CHICKEN TO FRY APPROXIMATELY 12-15 MINUTES (DEPENDING ON SIZE), TURNING CHICKEN TO EVENLY BROWN.
YOU CAN CHECK THE TEMPERATURE OF YOUR CHICKEN WITH A MEAT THERMOMETER (160-170 DEGREES INTERNALLY), OR YOU CAN CUT THE CHICKEN TO MAKE SURE IT’S NO LONGER PINK INSIDE AND ITS JUICES RUN CLEAR.
ONCE YOUR FRIED CHICKEN IS DONE, PLACE A PAPERTOWEL IN THE BOTTOM OF A PAN TO DRAIN THE EXCESS OIL — AND SERVE.
BROWN, CRISPY, AND EXCELLENT TASTING SOUTHERN FRIED CHICKEN.
NOTE: YOU MAY PUT SEASONINGS DIRECTLY IN THE FLOUR. MIX WELL BEFORE COATING CHICKEN.
