To fry chicken
There are two ways to fry chicken "Southern style.'' It may be fried crisp with gravy served separately, or fried and steamed in the gravy. The important things are to have the chicken well browned and thoroughly cooked.
Crisp fried chicken
1 frying size chicken 2 to 21/2 pounds disjointed
1 cup flour
1/2 teaspoon each salt and pepper
1/4 teaspoon each ground ginger and garlic powder
Fat for frying (2/3 crisco, 1/3 butter or salad oil and crisco)
Note: I didn't have ground ginger, garlic powder or pepper, so I used some cinnamon, ground cloves, cumin, chili powder and herbs instead. I did not measure the amounts.
Rinse and pat chicken dry. Mix the dry ingredients in a brown paper bag. Shake a few pieces at a time in the bag; shake off excess flour. Heat about 1 inch of fat in a heavy iron frying pot or an electric frying pan. When the fat is smoking hot, lay in the chicken (do not crowd the pan). Cover the chicken and cook until golden brown on one side. Turn chicken; cover pan and cook until underside is browned. Remove the top. Cook until the chicken is now a deep rich brown on one side. Reduce the heat and let chicken fry slowly until it is fork tender, turning it once or twice. When done, drain on absorbent toweling. Place in a large paperlined pan and keep warm in oven until serving, or serve at once.
So I made the "Southern style" fried chicken tonight - minus gravy. I think I am going to have a heart attack. ugh I feel so greasy.
I accidentally put the flour in a bag with a hole in it so the kitchen floor and counter is covered in flour. It took really long to cook since I only have a small pot and I burned my arms lots and there is now oil splattered over the stove as I have no frying screen, THEN I burnt the oven fries.
Verdict: The chicken sure was delicious.
Recommendations: only fry chicken if you have a deep fry and a cavalier attitude towards your cholesterol levels.
Crisp fried chicken
1 frying size chicken 2 to 21/2 pounds disjointed
1 cup flour
1/2 teaspoon each salt and pepper
1/4 teaspoon each ground ginger and garlic powder
Fat for frying (2/3 crisco, 1/3 butter or salad oil and crisco)
Note: I didn't have ground ginger, garlic powder or pepper, so I used some cinnamon, ground cloves, cumin, chili powder and herbs instead. I did not measure the amounts.
Rinse and pat chicken dry. Mix the dry ingredients in a brown paper bag. Shake a few pieces at a time in the bag; shake off excess flour. Heat about 1 inch of fat in a heavy iron frying pot or an electric frying pan. When the fat is smoking hot, lay in the chicken (do not crowd the pan). Cover the chicken and cook until golden brown on one side. Turn chicken; cover pan and cook until underside is browned. Remove the top. Cook until the chicken is now a deep rich brown on one side. Reduce the heat and let chicken fry slowly until it is fork tender, turning it once or twice. When done, drain on absorbent toweling. Place in a large paperlined pan and keep warm in oven until serving, or serve at once.
So I made the "Southern style" fried chicken tonight - minus gravy. I think I am going to have a heart attack. ugh I feel so greasy.
I accidentally put the flour in a bag with a hole in it so the kitchen floor and counter is covered in flour. It took really long to cook since I only have a small pot and I burned my arms lots and there is now oil splattered over the stove as I have no frying screen, THEN I burnt the oven fries.
Verdict: The chicken sure was delicious.
Recommendations: only fry chicken if you have a deep fry and a cavalier attitude towards your cholesterol levels.