| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Poultry | 3 | Servings |
INGREDIENTS
| 1 | Chicken; cut up (3-1/2 lbs) | |
| 2 | c | Flour |
| 1 | tb | Salt |
| 2 | ts | Paprika |
| 1 | ts | Black pepper |
| 1 | tb | 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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