Quote:
Originally Posted by Moses
Start with small fryers. Don't fry huge chickens, doesn't work well.
Clean and dry pieces. Dip in beaten egg (or milk or buttermilk) then dredge in flour that contains pepper and Hungarian paprika or even a trace of chili powder.
In a cast iron pan heat about 2 cups of Crisco with 1/2 cup bacon grease (good fried chicken is NOT healthy.) Get it to the right temp. Drop a piece of chicken skin in the oil, it should bubble gently.
Fill the pan with chicken. The oil should submerge almost half the chicken. DO NOT TOUCH THE CHICKEN WHILE IT COOKS! It will disrupt the breading and make the chicken too greasy. Don't nudge, jostle or rearrange the chicken. Let it fry. When it looks like it's getting nice and brown, flip the pieces and lightly salt the chicken.
Yum!
|
Moses,
I think we are related ! We musta had the same Grandmother
