like all Chicken Recipes, should be considered
Chinese Food; because, that is where chickens originated.
PAN FRIED Chicken
Ingredients:
Recipe makes 8 servings
1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pounds) whole chicken, cut into
pieces
Directions:
Heat the shortening in a
large, cast iron, skillet; over medium-high heat.
In a brown paper lunch bag, or
in a cake pan, combine the flour, salt, and pepper. Put two chicken pieces at a
time in the bag or pan and shake to coat; then place them in the skillet.
Repeat until all of the chicken is coated and in the skillet.
Fry the chicken over
medium-high heat until all of the pieces have been browned on both sides. Turn
the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and
increase heat to medium-high. Continue frying until chicken pieces are a deep
golden brown, and the juices run clear.
DEEP FRIED Chicken
Total Time: 2
hrs. 40 mins.
Prep:
15 min
Inactive: 2
hr
Cook: 25
min
Yield:
2 to 4 servings
Ingredients
2 chicken drumsticks, skin on
2 chicken thighs, skin on,
bone in
2 chicken breasts , skin on,
halved.
3 to 4 cups milk
2 1/4 cups sun
flour, corn or canola oil, for frying
1 tablespoon plus 1 teaspoon
salt
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 egg, beaten
Directions
In a medium pan, place chicken
and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to
overnight. This helps tenderize the meat, but is optional
1.
In a large
saucepan over a medium-high heat, using tongs, transfer chicken into pot.
2.
Pour in the milk and
bring milk to a boil,
3.
Reduce heat to medium-low allowing to simmer
until the chicken is cooked through entirely, about 20 minutes.
4.
Remove the chicken from the milk, and place on
a rack to cool. Allow pieces to sit until warm about 15 minutes; then pat dry
using a kitchen towel.
5.
Heat vegetable
shortening in a Dutch oven over high heat just until it's nearly at the smoking
point around 325 degrees F.
Meanwhile:
6.
In a large zip-lock bag, add salt, flour,
cayenne pepper, shake to combine.
7.
In a medium bowl,
beat 1 egg.
8.
Place each piece
of chicken, 1 at a time, in the bag and shake to coat the
chicken
9.
Then dip chicken
into the
egg to coat.
10.
Place the chicken
back into
the flour to coat for a second time.
11.
Repeat this method
on remaining pieces of chicken.
Then Continue on:
12.
Gently drop each
piece of chicken into hot oil.
13.
Allow the chicken skin
to crisp and turn golden brown in colour, about 1 minute per side.
14.
Remove from the
oil and transfer to a paper towel lined plate
15.
Serve immediately.
© Al(Alex, Alexander) D. Girvan. All rights reserved.
