Succulent southern fried chicken (claiborne)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens (about 1 1/2 to 3 pounds each) | |
| 3 | To 4 cups milk | |
| ½ | teaspoon | Hot red pepper sauce |
| 2 | cups | Flour |
| 1 | tablespoon | Salt |
| 4 | teaspoons | Ground black pepper |
| 1 | pounds | Lard OR 2 cups corn oil |
| ¼ | pounds | Butter |
Directions
PREPARATION: Cut each chicken into 8 pieces and put in a large bowl.
Add enough milk to cover and stir in the red pepper sauce.
Refrigerate for 1 hour. (Can cover and refrigerate overnight.) In a flat dish, mix the flour with the salt and pepper. (Can cover and set flour mixture aside overnight.) COOKING AND SERVING: In a large frying pan, heat lard and butter to about 225F, being careful not to burn the butter. Dredge half the chicken pieces in the flour mixture and add to the hot oil, skin side down. Fry until golden brown on one side, about 8 minutes. Turn the chicken, reduce heat, and continue frying until golden brown, 15 to 20 minutes longer. Repeat with remaining chicken. Serve hot or at room temperature. (Can set cooked chicken aside for up to 8 hours.) Makes 8 servings.
[COOKS; Jul/Aug 1988] Posted by Fred Peters.