Fan request: SOUTHERN FRIED CHICKEN Serves 8. Ingredients: 2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces 2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup milk or buttermilk vegetable shortening for frying 1 tablespoon bacon drippings Wash chicken and pat dry. In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl. Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F. Add the bacon grease. (When a drop of water spatters when it hits the hot oil). Dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Starting with the dark meat, arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels. Add a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch. Transfer the chicken to a large platter for serving. CREAM GRAVY Pour off all but about 2 tablespoons of the drippings from the skillet retaining the small crispy bits . Add 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet using a whisk if you have one. Gradually stir in 1 cup milk and 1 cup hot water with 1 TBS. chicken bouillon dissolved in it. Stir until smooth and thickened; add salt and black pepper. Serve with mashed potatoes and and your favorite slaw or vegetables. Don’t forget the tea and biscuits! ~
Posted on: Sat, 06 Jul 2013 13:32:53 +0000
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