 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I don't ever fry chicken anymore but some of you might want to try this Texas style recipe. Ingredients:
3 lbs frying chickens |
2 -2 1/2 cups crisco (or other vegetable shortening) |
1 teaspoon salt (or to taste) |
1 teaspoon fresh ground black pepper |
1/4 teaspoon white pepper |
1 teaspoon sweet paprika |
1/2 teaspoon poultry seasoning |
1/4 teaspoon garlic powder |
2 cups all-purpose flour |
1 egg, lightly beaten |
1/2 cup milk |
Directions:
1. Combine the flour and all spices. Set aside. Combine the egg and milk in a separate dish. Set aside.
2. In a heavy skillet, preferably cast-iron, melt shortening to a depth of 1 inch over high heat.
3. While the shortening is heating, rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated.
4. 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.
5. Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes.
6. Remove chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic.
|
|