| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Mike02 |
4 |
servings |
INGREDIENTS
| 1 |
|
Frying chicken -; (abt 4 1/2 lbs) |
| 1 |
qt |
Buttermilk |
| 2 |
c |
Flour |
| 1 |
tb |
Paprika |
| 1 |
tb |
Cayenne pepper |
| 1 |
tb |
Dried ground oregano |
| 1 |
tb |
Dried ground thyme |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 2 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
|
|
Oil; for pan frying |
| 1 |
c |
Hot milk |
| 1 |
|
Recipe Collard Greens; see * Note |
|
|
Cornbread |
INSTRUCTIONS
* Note: See the "Collard Greens" recipe which is included in this
collection.
Cut chicken into quarters or eighths. Soak chicken, refrigerated, in
buttermilk for several hours or overnight. In a large brown paper bag
combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme,
cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of
unseasoned flour, dip again in buttermilk, and then toss in the bag with
the seasoned flour. In a large cast-iron skillet over medium heat, heat
1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully
add several pieces chicken and fry until golden brown on both sides, about
20 minutes. Cover chicken after turning. Check for doneness with a fork.
Place cooked chicken in 325 degree oven to keep warm while finishing
remaining chicken. After all the chicken has been cooked, pour off all of
the oil except 2 tablespoons to make the gravy. Add 2 tablespoons seasoned
flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot
milk into flour and cook for 2 minutes. Serve finished gravy with chicken.
Serve with Collard Greens and cornbread. This recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C07 broadcast 04-09-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-13-1998
Recipe by: Michael Lomonaco
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