| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Taste4 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Buttermilk; preferably salt |
|
|
; free |
| 1/8 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper; up to 1/2 |
| 1/4 |
ts |
Ground red pepper; (cayenne) |
| 10 |
|
Pieces chicken; (2 wings, 2 thighs, |
|
|
; 2 legs, 4 breast |
|
|
; pieces),each breast |
|
|
; half cut in half or |
|
|
; substitute 2 pounds |
|
|
; boneless chicken |
|
|
; breasts, skin |
|
|
; intact |
| 1 1/4 |
c |
Mixed whole wheat flour and all-purpose |
|
|
; flour |
| 1 1/2 |
ts |
Salt |
| 3/4 |
|
1/4 teaspoon freshly ground black pepper; up to 1 |
| 3/4 |
|
1/4 teaspoon ground red pepper; (cayenne), up to 1 |
|
|
Crisco for frying |
INSTRUCTIONS
In a shallow, non-aluminum dish, combine first 5 ingredients. Add chicken
and toss once to coat. Cover and chill 8 hours or overnight, turning once
or twice.
Place pieces on rack to drain slightly but do not pat dry.
In a paper bag, combine flour, salt, black pepper, and red pepper. Toss
chicken in flour mixture and place on a clean rack or a baking sheet. Toss
each piece again, shake off excess flour and set aside at cool room
temperature for 2 hours.
In 2 large, heavy skillets, or 1 electric skillet, heat enough oil to reach
a depth of 1/2-inch to 350 to 360 degrees. Add chicken pieces to the hot
oil one by one. (Note: Adding too many pieces at once lowers the
temperature of the oil and the chicken will not brown properly.) Adjust
temperature so oil remains between 300 and 320 degrees. Cook, turning once
with tongs, 10 to 12 minutes per side (4 to 5 minutes for boneless breasts)
or until juices run clear when pierced in the thickest part. (Thicker
pieces may require more cooking time.) Transfer pieces as they are done to
paper towels to drain. Serve hot or warm.
Gravy for Fried Chicken:
Drain all the oil from the cooking skillet through a sieve and into a bowl.
Return the skillet to medium heat. Add two tablespoons of the
chicken-frying fat to the skillet, along with any browned bits caught by
the strainer. Add two tablespoons of flour, blend well, and cook for two
minutes, stirring. Off heat, add a scant two cups boiling chicken stock.
Simmer for 2 minutes, season (using freshly grated nutmeg, if desired) and
serve.
Yield: 4 servings.
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS012
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”