Recipe Time: Parker’s Fried Chicken

As regular readers know, people in Wilson, North Carolina, divide into two camps when it comes to barbecue.  There are Parker’s people and there are Bill’s people.  The Griffin side of our family all are Bill’s people.  My family is in the Parker’s camp.  One reason I like Parker’s, besides their corn sticks, is their fried chicken.

There has been a new ally in the Parker’s camp: Saveur magazine.  Saveur is pretty high tone, but now, the scales having fallen from their eyes, they are touting Parker’s recipe for fried chicken, and here it is.

That recipe makes some great friend chicken.

I grew up eating Dear’s fried chicken, and I ate it as often as I could.   I looked forward to school field trips because I could count on cold fried chicken for lunch.  She would cut up a whole chicken and cook it in an electric skillet at 350.  She did not use nearly two inches of oil — maybe a half inch.   It took longer to cook, but boy was it good!  And she did not discard the back (or the neck or the liver or the gizzard or the heart).  Rebellion would have ensued if she had, because the back has the tastiest meat on the chicken.

Now, if you pour off all but a couple of tablespoons of oil after the chicken has been fried, and add a like amount of flour, more or less, and stir it into a light brown roux over a moderate heat, picking up all the good bits that have fallen off the chicken pieces, and then stir in some whole milk or, if you’re feeling decadent, whole cream, being careful not to scald it, and maybe add some more pepper and a pinch of salt, you will have the best gravy in the world.  Put it on some rice, add a  couple of pieces of fried chicken and  something green, and you will have a meal you’ll never forget.


And while you’re at it, click “follow” on our front page to receive blog posts in your email box.  Or bookmark us and check in from time to time.  If you’re planning a trip, you can “Search” the name of the city, state, or country for good restaurants (in Europe, usually close to sites, like the Louvre or the Van Gogh Museum, that you’ll want to visit in any event).  Comments, questions, and suggestions of places to eat or stories to cover are very welcome.  And check out our Instagram page, johntannerbbq.

For more recipes, click on “Recipes” under Categories, or Search “Recipe.”  There are a lot of them.

5 thoughts on “Recipe Time: Parker’s Fried Chicken

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s