BASIC, FRIED CHICKEN,

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.