Located in Philadelphia's Reading Terminal Market (the oldest public market in the country), Delilah's is one of the outstanding lunch spots in the always bustling and intriguing market.
This easy-to-spot sign lets you know that you've found the place.
This is some of the best down-home soul food that I've ever had north or south of the Mason Dixon Line. On the day we were there, Kay ordered fried catfish and I, the fried chicken. Both were moist, juicy and to quote the Colonel, "finger lickin' good."
The collards and the black-eyed peas were also pretty tasty.
Fried Chicken, black-eyed peas and cornbread.
Fried catfish, black-eyed peas, cornbread and collards.
DELILAH'S SOUTHERN FRIED CHICKEN
Delilah Winder is partial to Crystal hot sauce from Luisiana and she makes a point of frying in Canola oil.
1 6 ounce bottle of Crystal brand hot sauce
Buttermilk
1 frying chicken , cut into pieces
Flour for dredging
1/2 teaspoon salt
Canola oil, for frying
Place hot sauce in a large bowl and rub into the chicken pieces. Cover the chicken with the buttermilk and marinate at least two hours, preferably overnight.
Combine flour and salt in a plastic bag. Place chicken parts in the bag, and shake well to coat with the mixture.
In a deep skillet, add enough oil to come three-quarters of the way up the sides. Fry the chicken, covered for about 15 minutes, or until chicken is cooked through and nicely browned.
(from The Reading Terminal Market Cookbook by Ann Hazan and Irina Smith)
I think I first learned about frying chicken this way years ago from Bill Neal in his Southern Cooking.
After many experiments with fried chicken, I can say that this recipe works and produces great fried chicken every time. Even Hallie thinks so.
