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VoLynteer
(65.82.92.68) on 4/22/2005 - 1:37 p.m. says: ( 4 views
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"of course you can, sweetie"
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You have to buy a whole chicken and cut it yourself. This is a lost art, it took me years to get it right. You will also need a big iron skillet, one that has been seasoned right. Teflon won’t work well, the chicken won’t brown right. Ingredients: 1 whole fryer chicken cut into parts Milk Flour Salt Black Pepper Garlic Cayenne Pepper Canola Oil Soak the chicken in milk in the refrig. Overnight. Combine dry ingredients either on a large platter (my preference) or in a big storage baggie. Coat chicken in dry mixture. Heat ¼ cup to ½ cup of the Canola oil in iron skillet, don’t use too much or chicken will be too greasy. Place about 3 pieces of chicken in hot oil; don’t put them too close together or you will have yourself a big mess. Fry until golden brown, turning only once…this is the hard part, getting it right on both sides and done in the middle. I first attempted to make fried chicken when I was about 12, I wound up putting the half cooked chicken in foil in the oven for about 20 mins to get it done all the way through. The secret is to cook over Med to Med/Hi heat (stovetops will vary) for about 15 mins each side. Drain on brown paper bags…not paper towels, as they will tend to stick to the crust of the chicken. If you want your chicken to have a little extra kick, you can sprinkle it with a mixture of Cayenne and Chili powder, this is something extra I do because my husband likes it this way…my mother calls it a travesty, so when she’s coming for supper we have “real” chicken.
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