Henry Bain Fried Chicken Food

NEELY FAMILY SPICY FRIED CHICKEN

Steps:

• Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
• Preheat a deep-fryer to 350 degrees F.
• Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
• Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

HENRY BAIN SAUCE

Steps:

• In a small pot set over medium heat, stir all the ingredients except the watercress. Heat until slightly thickened, then remove from heat. Allow to cool and refrigerate until ready to use.
• Just before serving, if you like, stir chopped watercress into the sauce.

OFFICIAL HENRY BAIN'S SAUCE

Steps:

• Mix chutney, pickled walnuts, ketchup, steak sauce, Worcestershire sauce, chili sauce, and hot pepper sauce in a large bowl. Refrigerate until ready to use. Serve at room temperature.

HENRY BAIN (PORK) SAUCE

Steps:

• Puree the chutney in a food processor.
• Pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
• Refrigerate for at least 8 hours before serving to allow the flavors to meld.
• Note: Lea and Perrins' Steak sauce also works well in this recipe.
• This sauce will keep for a long time if refrigerated.