CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
American |
Poultry |
3 |
Servings |
INGREDIENTS
1 |
|
Chicken, cut up 3-1/2 lbs |
2 |
c |
Flour |
1 |
T |
Salt |
2 |
t |
Paprika |
1 |
t |
Black pepper |
1 |
T |
Poultry seasoning |
1 |
c |
Bacon drippings |
INSTRUCTIONS
In the South the practice of using bacon fat goes way back to your
great-great-great-grandma. Lard did not have the same flavor and
little else was available. Bacon fat, or "drippin'" was used both for
flavoring and for fat in cooking. While I will admit that this is not
for those of us who are cholesterol conscious it is absolutely
delicious ... now and then. Mix the flour with the seasonings and
dredge the chicken in the coating. Pan-fry in the preheated bacon fat
using medium heat. Turn the chicken until golden brown and done to
your taste. This should take about 30 minutes. Drain well on paper
towels before serving. Serve with Cream or Country Gravy, a Sweet
Potato Souffl, Baked Creamed Corn, and Harriet's Southern Biscuits
(see recipes). From <The Frugal Gourmet Cooks American>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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