Advertisement
Recipe: 1 Fried Chicken
Recipe Category: Main Course Entree Recipes
Similar Categories: Fried, Chicken
1 frying chicken, cut-up into serving sizes
buttermilk
salt and pepper
MSG (optional)
flour
lard ( If you think this wont make your chicken taste better, then
you dont know chicken. Spend .75 for a pound and try it, you dont
think it s better I ll give your money back. Johnny
Place the chicken in a bowl and cover with buttermilk.
Refrigerate for at least 2 hours or
up to overnight. Remove from the refrigerator and let
rest in the buttermilk for about an
hour at room temperature. Heat the lard in a black
cast-iron skillet, ok, if you need a
temperature, 365 degrees. Season the flour with black
pepper. How much flour and
pepper? Alright, about two cups of flour and 1
tablespoon black pepper (not teaspoon). Lay
out some waxed paper and place the chicken pieces on
it. Season with salt, pepper and
MSG (first lard, now MSG!) on both sides. Dredge the
pieces in the flour pressing down
hard until they are thoroughly coated. Tap gently
against each other to remove any excess
flour.
Fry the chicken skin side down first and allow the
coating to brown, about 4-6 minutes.
Turn and fry on the other side for about 5 minutes.
Partially cover the skillet (about 3/4 of
the way) and fry for about 15 minutes. During the
frying don't let the pieces touch, it makes
them greasy. Keep checking that the fat doesn't get
too hot and that it maintains enough
volume to stay about a third of the way up the
chicken. Drain on brown paper bags. Serve
warm, not hot out of the skillet. If you are making
gravy reserve a couple of tablespoons of
the chicken drippings.
buttermilk
salt and pepper
MSG (optional)
flour
lard ( If you think this wont make your chicken taste better, then
you dont know chicken. Spend .75 for a pound and try it, you dont
think it s better I ll give your money back. Johnny
Place the chicken in a bowl and cover with buttermilk.
Refrigerate for at least 2 hours or
up to overnight. Remove from the refrigerator and let
rest in the buttermilk for about an
hour at room temperature. Heat the lard in a black
cast-iron skillet, ok, if you need a
temperature, 365 degrees. Season the flour with black
pepper. How much flour and
pepper? Alright, about two cups of flour and 1
tablespoon black pepper (not teaspoon). Lay
out some waxed paper and place the chicken pieces on
it. Season with salt, pepper and
MSG (first lard, now MSG!) on both sides. Dredge the
pieces in the flour pressing down
hard until they are thoroughly coated. Tap gently
against each other to remove any excess
flour.
Fry the chicken skin side down first and allow the
coating to brown, about 4-6 minutes.
Turn and fry on the other side for about 5 minutes.
Partially cover the skillet (about 3/4 of
the way) and fry for about 15 minutes. During the
frying don't let the pieces touch, it makes
them greasy. Keep checking that the fat doesn't get
too hot and that it maintains enough
volume to stay about a third of the way up the
chicken. Drain on brown paper bags. Serve
warm, not hot out of the skillet. If you are making
gravy reserve a couple of tablespoons of
the chicken drippings.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Fried, Chicken
| Apple Pie | Devilish Drumsticks |