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SUCCULENT SOUTHERN FRIED CHICKEN (CLAIBORNE)

Category:    Chicken, Southern
Yield: 8 servings
 
      2    Chickens (about 1 1/2 to 3          1 tb Salt
           -pounds each)                       4 ts Ground black pepper
      3    To 4 cups milk                      1 lb Lard OR 2 cups corn oil
    1/2 ts Hot red pepper sauce              1/4 lb Butter
      2 c  Flour                          
 
  PREPARATION:  Cut each chicken into 8 pieces and put in a large bowl. Add
  enough milk to cover and stir in the red pepper sauce. Refrigerate for 1
  hour.  (Can cover and refrigerate overnight.) In a flat dish, mix the flour
  with the salt and pepper.  (Can cover and set flour mixture aside
  overnight.)
  
  COOKING AND SERVING:  In a large frying pan, heat lard and butter to about
  225F, being careful not to burn the butter.  Dredge half the chicken pieces
  in the flour mixture and add to the hot oil, skin side down. Fry until
  golden brown on one side, about 8 minutes.  Turn the chicken, reduce heat,
  and continue frying until golden brown, 15 to 20 minutes longer. Repeat
  with remaining chicken.  Serve hot or at room temperature. (Can set cooked
  chicken aside for up to 8 hours.)
  
  Makes 8 servings.

 

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