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Fried
Chicken |
I have tried all sorts of coatingscorn flakes, bread crumbs,
etc. but found that this basic recipe was preferred by my family.
If you have the option, use the pan you cooked bacon in that morning.
The bacon drippings add a lot of flavor.
One whole
fryer, cut up (I don’t use the back or innards.)
Lawry’s season salt
dry Italian herbs
pepper
flour
peanut oil
Wash and pat chicken partly dry with paper towels. Liberally season
chicken before dredging in flour. (Use a plastic bag for the flour.)
Add oil to large frying pan to about a quarter to a half inch deep.
Bring to medium high, or high, add chicken pieces then reduce heat
after chicken browns. (It will take about 40 minutes to thoroughly
cook chicken.) If the outside looks done, but the inside is still
a little pink, finish by baking in the oven on a baking sheet covered
with foil at about 375º.
The wings will get done before the rest, so take them out first.
As soon as you finish using the frying pan, take it off heat. You
can pour off all but a little of the oil and make gravy if the bits
in the bottom are not too burned looking.
-Kate
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