This is an old school recipe, simplicity at it's finest though it yields an excellent meal worthy of that glorious moniker "Southern Fried Chicken." If I were to guess, the hand written recipe I emulated was recorded around 1900, making it a technique most likely used by my great-grandmother.
Having half a dozen fresh chicken legs waiting to be prepared, I pondered about how I should proceed, grilled baked, or smoked. It was late. I came in from the garage at 7:30 pm with the sun soon to set. I had already set the chicken out, as I like to bring cooking meat closer to room temperature before cooking. As I contemplated firing up the grill, the thought hit me like an epiphany, it has got to be fried! I thumbed through a few cookbooks and a couple internet pages before stumbling on what I knew was going to be the most expeditious, if not tastiest method.
Below, I will list the recipe as written. In parenthesis, I'll show the changes, or rather, additions, I made. Feel free to add or subtract what you like.
WHAT YOU NEED
1 whole chicken - cut up
(6 chicken legs)
2 cups flower
1 teaspoon salt
(1 tablespoon salt)
1 teaspoon pepper
(3/4 tablespoon fresh ground pepper)
(1 tablespoon garlic powder)
(1 tablespoon onion powder)
(3/4 tablespoon smoked paprika)
1 cup shortening [Crisco]
(add a tablespoon bacon fat)
Heat shortening in skillet over med high
Mix (seasoning) in a paper bag
(I combined it all in a gallon ziplock bag)
Shake chicken pieces in bag until well coated. Add chicken to skillet, browning all sides, 7-10 minutes
Reduce heat to low and cover (I used aluminum foil) and cook for 25 minutes.
(I turned them every 7-8 minutes)
Remove cover and increase heat to medium high. Cook 3-5 more minutes, bringing to a golden brown color.
Remove chicken and let the pieces cool and drain while plating the sides.
My son and I stood around the kitchen island, plates completely wiped clean except for what looked like fossilized bones when we had finished our meal. The boy informed me that I had really out done myself and that he had never had chicken so good that he had eaten every scrap of meat off the bone. Suffice it to say, I too, was impressed. It was fantastic!
(Stock picture borrowed from internet as I didn't take any pics)
Good cooking to you,
Todd
Having half a dozen fresh chicken legs waiting to be prepared, I pondered about how I should proceed, grilled baked, or smoked. It was late. I came in from the garage at 7:30 pm with the sun soon to set. I had already set the chicken out, as I like to bring cooking meat closer to room temperature before cooking. As I contemplated firing up the grill, the thought hit me like an epiphany, it has got to be fried! I thumbed through a few cookbooks and a couple internet pages before stumbling on what I knew was going to be the most expeditious, if not tastiest method.
Below, I will list the recipe as written. In parenthesis, I'll show the changes, or rather, additions, I made. Feel free to add or subtract what you like.
WHAT YOU NEED
1 whole chicken - cut up
(6 chicken legs)
2 cups flower
1 teaspoon salt
(1 tablespoon salt)
1 teaspoon pepper
(3/4 tablespoon fresh ground pepper)
(1 tablespoon garlic powder)
(1 tablespoon onion powder)
(3/4 tablespoon smoked paprika)
1 cup shortening [Crisco]
(add a tablespoon bacon fat)
Heat shortening in skillet over med high
Mix (seasoning) in a paper bag
(I combined it all in a gallon ziplock bag)
Shake chicken pieces in bag until well coated. Add chicken to skillet, browning all sides, 7-10 minutes
Reduce heat to low and cover (I used aluminum foil) and cook for 25 minutes.
(I turned them every 7-8 minutes)
Remove cover and increase heat to medium high. Cook 3-5 more minutes, bringing to a golden brown color.
Remove chicken and let the pieces cool and drain while plating the sides.
My son and I stood around the kitchen island, plates completely wiped clean except for what looked like fossilized bones when we had finished our meal. The boy informed me that I had really out done myself and that he had never had chicken so good that he had eaten every scrap of meat off the bone. Suffice it to say, I too, was impressed. It was fantastic!
(Stock picture borrowed from internet as I didn't take any pics)
Good cooking to you,
Todd
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