DOWN ON THE FARM FRIED CHICKEN
Yield: 4 servings
1 2 1/2 pound spring chicken Pepper
Salt 1/4 c Water
Directions: Cut chicken into desired pieces. Dip in milk; lay pieces on a
tray to drain. Sprinkle with salt and pepper. Roll in flour that has been
seasoned with salt and pepper. Dust off excess flour.
Heat 1/4-inch melted shortening in a heavy iron skillet. Place floured
chicken in hot shortening cover and pan-fry until chicken is brown on one
side. Remove lid and turn pieces over. Continue frying until brown.
A few minutes before removing from pan, add 1/4 cup of hot water. Replace
lid immediately, and leavae on until bubbling stops. Remove lid and fry
until all the water is cooked out and crust becomes crisp.
Country Gravy: Use the same skillet fdor gravy that was used for frying the
Pour off all but 1 Tablespoon of the shortening. Use the drippings and
crunchy bits; this is what makes country gravy extra tasty. Blend 1
Tablespoon flour into the shortening and drippings. Add 2 cups milk
gradually, stirring constantly. Bring to a boil and continue cooking 3 to
5 minutes until thae gravy is glossy and the desired thickness. Add a
pinch of pepper and enough salt to suit your taste.
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: