Cooking with Maw - Episode 4: Fried Chicken & Lemon Meringue Pie

Join Maw as she takes over Hykiri Nation to teach you all how to cook Fried Chicken & Lemon Meringue Pie! She's even nice enough to drop the recipe for all of you below!

NOTICE: This is cajun cooking, not everything is precisely measured.

Fried Chicken ingredients:

1 whole fryer chicken
Salt
Cayenne Pepper
1 & 1/2 cups of Flour

Fried Chicken Instructions:

Cut the chicken into pieces. Remove the breast meat from the bone and set aside (can be used to make chicken tenders). Season the chicken with salt and cayenne pepper. Put flour into a gallon sized storage bag. Add chicken into the bag and shake until coated well. Heat oil until in deep fryer or skillet. Place chicken in the hot oil for cooking until golden brown. Dark chicken meat takes about 10-12 minutes to cook and white chicken meat takes about 12-14 minutes to cook.

Lemon Meringue Pie ingredients:

Pie Crust -

1 cups of Plain Flour
1/2 tsp. of Salt
1/3 cup plus 1 tbsp. of Shortening
3 or 4 tbsp. of Water

Meringue -

3 Egg Whites
1/4 tsp. of Cream of Tartar
6 tbsp. of Sugar
1/2 tsp. of Vanilla Extract

Pie Filling -

1 1/2 cups of Sugar
1/3 cup plus 1 tbsp. of Corn Starch
3 Eggs Yolks separated from the Egg Whites (Store Egg Whites in a bowl for meringue)
1/4 cup of Butter or Margarine
1/2 cup of Lemon Juice
1 1/2 cups of Water

Lemon Meringue Pie Instructions:

Pie Crust -

Place the Flour and Salt into a mixing bowl. Cut in Shortening thoroughly. Sprinkle in the water 1 tbsp. at a time until the Flour is moistened. Gather the dough into a ball and place onto a floured board or mat. Flour your rolling pin and roll out the ball of dough into a circle then place into the pie pan. Prick the bottom and sides of the dough thoroughly with the fork. Heat oven to 350 degrees. Place the pie shell into the oven and bake until light brown (about 8-10 minutes). Remove from oven and let cool.

Meringue -

Beat the egg whites with Cream of Tartar until foamy. Beat in the sugar 1 tbsp. at a time, continue beating until stiff and glossy.

Lemon Filling -

Sift together Sugar and Corn Starch into a medium size sauce pan. Gradually stir in the water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Pour half of hot mixture into the slightly beaten egg yolks. Blend it back into the pot of the remaining mixture. Boil and stir for an additional 1 minute. Remove from heat, stir in the butter and lemon juice.

Pour into the cooked pie shell. Heap meringue onto the top of pie filling; spread over filling, carefully sealing the meringue to the edge of the crust to prevent shrinking or weeping. Bake in the oven at 350 degrees until its a delicate brown.

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