Fried
Chicken
Recipe-
1 whole
chicken, cut up (2 1/2-3 pounds)*
1 1/2 cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon fresh ground pepper
Vegetable oil for frying (about 4 cups)
*A chicken is easier to cut up if slightly frozen.
Directions-
Place chicken pieces in a large
bowl and cover with a solution of 2 teaspoons white vinegar and ice water. Let
soak for 1/2 hour. Drain, rinse, and pat dry with a paper towel.
Place chicken pieces in a large shallow dish. Cover with buttermilk. Refrigerate from 4 hours to overnight. Drain.
In a large paper bag shake together flour, salt, and pepper. Add chicken a few pieces at a time and toss to
coat. Remove from paper bag and lay on a
wire rack placed over a jelly roll pan.
Preheat oil to 350-degrees in an Electric Skillet or large skillet. Fry chicken a few pieces at a time beginning
by placing skin side down and thicker pieces in the middle. Cover
and cook for 5 minutes, checking to see if cooking evenly. Rearrange if
necessary. Cover and cook another 5 minutes. Turn chicken over, uncover, and cook until
well done, about 10-15 minutes. Remove
chicken and drain on a wire rack placed over a jelly roll pan covered with
paper towels.
Cream
Chicken Gravy
Recipe-
3 tablespoons
all-purpose flour
3 tablespoons pan drippings
1 1/2 cups milk or half-and-half
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Directions-
Add flour to drippings in skillet and whisk to blend. Add milk slowly whisking to make a smooth
paste with drippings and flour. Bring to
a boil, whisking constantly. Season with
salt and pepper. Serve in a gravy
boat. Yield: 1 1/2 cups.
Presentation- Place on a
warm platter and garnish with parsley.
Accompany with a boat of hot gravy.
Carolyn Gass Hardimon, M. S.
Home Economist