NOLAMan
08-06-2008, 12:29 PM
Prior to Austin Leslie's short lived move to Pampy's, he worked for several years at a place called Jacques-Imo’s on Oak Street in Uptown New Orleans. Jacques-Imo’s is a joint but is probably considered by locals one of the very best restaurants in the city. With a no reservation policy folks line up and wait for hours to get a table, and Jack the owner will place tables on the sidewalk, in the alley as well as in the bed of his pickup truck to accommodate patrons.
When you finally got in you would be marched through the kitched to the dinning room and on the way you would always see Austin Leslie standing by the fryer. Jacques-Imo’s and his other joint Crabby Jacks was/is the only place in town where you could get Austin Leslie's famous fried chicken.
When Austin left Jacques-Imo’s, he did allow them to continue cooking and serving his chicken. So if you're ever in NOLA, now you know where to go!
BTW, Stan "Pampy" Barre was busted by the Feds on some type of political corruption charges and recently convicted.
Here you go:
http://members.cox.net/nolakrewe/friedchicken.jpg
Austin Leslie’s Fried Chicken with Persillade Recipe
1 ¼ Cups Peanut Oil for frying
1 3-3 ½ lb Fryer cut up (see above)
Salt and Black Pepper
1 Egg, lightly beaten
1 cup Evaporated Milk
1 cup Water
½ Cup flour
Garnish:
4 Tbl fresh minced garlic
4 Tbl fresh minced parsley
Dill Pickle Slices
Heat oil in a cast iron skillet to 350º F, the oil should come about halfway up the sides of the skillet. Adjust the amount in accordance with the skillet size. Combine garlic and parsley (persillade) in small mixing bowl and set aside.
Wash chicken pieces in cool water, pat dry with paper towels and sprinkle with salt and pepper. Set aside.
In a medium mixing bowl, whisk egg, evaporated milk and water. Season with salt and pepper. Place flour in a separate bowl. One piece at a time, starting with heaviest pieces, dip chicken into egg wash, squeeze, dip into flour and place gently in skillet. Do not overcrowd skillet.
Maintain temperature of 350º F. Use tongs and long fork to turn chicken often for 7-8 minutes. Remove chicken from oil with tongs, pierce with fork and squeeze. Place chicken back in oil approximately 7 to 8 minutes. Chicken is done when no longer hissing and juices run clear. Remove from oil and place on paper towels to drain. Immediately top with a sprinkle of garlic and parsley mixture. Continue until all the chicken is cooked.
Garnish each piece with a slice of dill pickle.
http://members.cox.net/nolakrewe/Austin.jpg
When you finally got in you would be marched through the kitched to the dinning room and on the way you would always see Austin Leslie standing by the fryer. Jacques-Imo’s and his other joint Crabby Jacks was/is the only place in town where you could get Austin Leslie's famous fried chicken.
When Austin left Jacques-Imo’s, he did allow them to continue cooking and serving his chicken. So if you're ever in NOLA, now you know where to go!
BTW, Stan "Pampy" Barre was busted by the Feds on some type of political corruption charges and recently convicted.
Here you go:
http://members.cox.net/nolakrewe/friedchicken.jpg
Austin Leslie’s Fried Chicken with Persillade Recipe
1 ¼ Cups Peanut Oil for frying
1 3-3 ½ lb Fryer cut up (see above)
Salt and Black Pepper
1 Egg, lightly beaten
1 cup Evaporated Milk
1 cup Water
½ Cup flour
Garnish:
4 Tbl fresh minced garlic
4 Tbl fresh minced parsley
Dill Pickle Slices
Heat oil in a cast iron skillet to 350º F, the oil should come about halfway up the sides of the skillet. Adjust the amount in accordance with the skillet size. Combine garlic and parsley (persillade) in small mixing bowl and set aside.
Wash chicken pieces in cool water, pat dry with paper towels and sprinkle with salt and pepper. Set aside.
In a medium mixing bowl, whisk egg, evaporated milk and water. Season with salt and pepper. Place flour in a separate bowl. One piece at a time, starting with heaviest pieces, dip chicken into egg wash, squeeze, dip into flour and place gently in skillet. Do not overcrowd skillet.
Maintain temperature of 350º F. Use tongs and long fork to turn chicken often for 7-8 minutes. Remove chicken from oil with tongs, pierce with fork and squeeze. Place chicken back in oil approximately 7 to 8 minutes. Chicken is done when no longer hissing and juices run clear. Remove from oil and place on paper towels to drain. Immediately top with a sprinkle of garlic and parsley mixture. Continue until all the chicken is cooked.
Garnish each piece with a slice of dill pickle.
http://members.cox.net/nolakrewe/Austin.jpg