Country Fried Chicken 1 chicken, cut up 1 cup buttermilk
Salt and pepper, to taste 1 cup buttermilk 1 cup flour
1/4 cup Crisco shortening
Leave skin on chicken; salt and pepper to taste. Dip chicken
into buttermilk and roll in flour to coat meat well.
In a large cast iron skillet, heat shortening medium hot and
lay each piece close together; brown well on both sides
uncovered. Cover and turn heat down to low. Cook 40 minutes
or until tender.
Remove cover and continue to brown a few minutes. The
chicken will be rather soft but a bit crunchy also.
Be sure to make chicken gravy in the drippings where chicken
was fried. Add
2/4 cup flour, pepper and salt to taste. Add equal amounts
of sweet milk and water until gravy thickens.
"Dean G." <[email hidden]> wrote in message
"]news:[email hidden]...
Quoted message said:I am looking to make fried chicken, and I see many recipes
(Google is my friend), but the time and heat vary quite a
bit. Being somewhat cautious
of
Quoted message said:undercooking (or overcooking) the chicken, I thought I'd
ask what works
for
Quoted message said:you. I'm looking for a simple (although that part isn't
really too important) recipe that will assure that the
chicken is done. Working on a budget, I have dried spices
and flour available, and wouldn't be opposed
to
Quoted message said:buying something if needed (probably milk for example.)
I've done oven
type
Quoted message said:"fried" chicken, but am looking to do the real thing
this time.
BTW, thanks in advance and also thanks for all the help
everyone here has already given me, Dean G.
(Yes, I over-use parenthesis)
