Yield: 6 servings
|1 \N||Chicken, cut up|
|⅔ cup||Lard or oil|
From Jean Hores:
After 6 years of experience, I have found that it's not the ingredients as much as how you cook fried chicken. First thing you need is a cast iron skillet, Crisco oil, salt, pepper, and flour.
Heat oil in skillet enough to cover chicken about ⅓ thickness. Heat until when you flip a little flour into skillet it sizzles. Place chicken floured with seasoning in oil. Leave heat on medium high until chicken is golden on one side then over and brown on the other side. Turn heat down to low and cook until chicken is almost done.
Five minutes before the chicken is done, turn the heat to high and it will pull oil out of chicken. Chicken is golden in color and not at all greasy. Great cold even.
P.S. Turn chicken only once. Recipe is from a 75 year old from MISSISSIPPI who has never heard of back chicken.
Southern Fried Chicken (Tom Bagnall) You can substitute peanut or corn oil for frying, but lard will give that true southern fried flavor. I always drein fried chicken on the unprinted side of brown paper grocery bags. It sounds silly but I'm convinced it makes a difference.
Place buttermilk in a shallow dish. combine flour, salt, and pepper in a bag. Dip chicken pieces in buttermilk. Place one or two pieces at a time in the bag and shake to coat.
In a large deep frying pan, melt lard over medium high heat to 375 degrees. Add chicken pieces and cook, turning frequently, until brown and crisp, 20-25 minutes. Drain on unprinted side of brown paper grocery bags.
* QMPro 1.0 90-8356 * New Jersey, The Garden State ~-- WILDMAIL!/WC v4⅑ * Origin: The Magic Dominion 1:107/614 n.j.
908-583-7894 28⅘ (1:107/614.0) Packet: NARROWS Date: 05-10-95 (06:35) Number: 16126 From: Pat Stockett Refer#: NONE To: Carolyn Shaw Recvd: NO Subj: Re: New Toys 34/56 Conf: (159) FIDO: Cooking Hi Carolyn!
CS>I'm sorry.......I just can't help it. I am obsessed. Hello, my name is >Carolyn, I am a chocolate-recipe-cooking echos-kitchen toy-a-holic. >Please do not try to cure me. :) Never change! We like you just the way you are. :-) I just don't know how you always find such great new cookbooks. Maybe we just have the same tastes. :-)
CS>I'm not done with it, those are just the pasta recipes. There are >ravioli fillings and sauces yet...and some of them look REALLY good....
Good. I have a ravioli press. I don't use it often but it's a neat gadget. Here's one you might enjoy. :-) ~Begin Recipe Export- QBook version 1.⅐