I would like a recipe for old fashioned fried chicken.?!
I would like a recipe for old fashioned fried chicken.?
I want an old country recipe, not one of the skinless, so called healthy versions.
Answers:
Here is my favorite. Heart attack special.
Southern-Fried Chicken
1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard or oil, lard will give the best flavor.
1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.
2. 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 to 25 minutes. Drain on paler towels.
* 1/3 cup low-fat buttermilk
* 1 tablespoon salt-free Cajun seasoning
* 1/2 teaspoon salt
* 1 cup breadcrumbs
* 2 chicken breast halves (about 1 pound), skinned
* 2 chicken drumsticks (about1/2 pound), skinned
* 2 chicken thighs (about 1/2 pound), skinned
* Cooking spray
Preheat oven to 400°.
Combine first 3 ingredients in a shallow dish. Place breadcrumbs in another shallow dish. Dip chicken, one piece at a time, into buttermilk mixture, then dredge in breadcrumbs.
Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.
Grandma's Fried Chicken
This is your basic, delicious fried chicken. Can add whatever spices you like or make it just like this...
3 pounds frying chicken pieces
1-1/2 to 2 cups Crisco (or other vegetable shortening)
1 cup all-purpose flour
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
Wash chicken pieces in cool water and drain (don't dry or flour mixture won't adhere). Melt shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour, salt and pepper. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper. (Note: If desired, chicken pieces can be coated a second time in the flour mixture before frying.)
When the melted shortening reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes
Nothing could be simpler.
Season flour with 2 tsp. poultry seasoning for each cup.
Heat about 1/2" oil in a skillet until fragrant, about 375degF
Dip or soak the chicken pieces in milk or buttermilk then dredge in ff lour. Fry for about 25-30 minutes turning once.
Good ol' fried chicken
my favorite is:
one cut up fryer
flour
one can of condensed milk or one cup of buttermilk
one egg beaten
salt and pepper to taste
combine the egg and milk together, dip the chicken pieces into the egg and milk batter, salt and pepper and then roll battered chicken pieces in the flour. place the chicken in a deep preheated iron skillet with about 1/2 to 1 inch of melted crisco grease. fry over medium heat until golden brown. ( I never use a thermometer, I just take a piece out and cut it open to make sure it its done. definitely not healthy! but it its delicious!
Buy a quart of buttermilk to pour over the chicken, use a cut up fryer or cut your own, it comes out to 8 pieces. Pour the buttermilk into a bowl and add a tbsp. of hot sauce, place your chicken in the buttermilk and let soak, at least 2 hours up to the night before. Season some flour, for every cup, use 1 tsp salt, 1 tsp paprika, 1 tsp pepper (I also add 1/2 tsp garlic powder and oregano, if you want). Remove chicken from buttermilk, dredge in flour mixture, making sure you shake off all excess flour. Set on a rack for flour to rest, this helps the crust to adhere. I do a double dip, where I put it back into the buttermilk and back in to the flour, because I like the thicker crunchy crust. I fry in shortening because it has a higher flash point then most oils, fry until golden brown.