Southern-Fried Chicken

1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard or oil, lard will give the best flavor.

1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.

2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels.

If you like your fried chicken with a crust you can get your teeth into, this is for you. And to spice it up, go for the cayenne pepper. (Note the use of a little more melted shortening — a depth of about 1 inch.)

3 pounds frying chicken pieces
2 to 2-1/2 cups Crisco (or other vegetable shortening)
1 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper (or to taste)
1/2 to 1 teaspoon cayenne pepper (optional)
2 cups all-purpose flour
1 egg, lightly beaten
1/2 cup milk
Combine the flour, salt, pepper and cayenne pepper. Set aside. Combine the egg and milk in a separate dish. Set aside.
Rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated. Add to skillet and cook using either frying method.

Spicy Fried Chicken

The difference between Spicy Fried Chicken and Crispy Fried Chicken is in the spices used. Note that the cayenne pepper is omitted. You can experiment to create your own favorite spice blend.

3 pounds frying chicken pieces
2 to 2-1/2 cups Crisco (or other vegetable shortening)
1 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
1/4 teaspoon white pepper
1 teaspoon sweet paprika
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
2 cups all-purpose flour
1 egg, lightly beaten
1/2 cup milk
Prepare and fry chicken as for Crispy Fried Chicken.

It is not mandatory that you make Cream Gravy every time you fry chicken, but it really completes a meal. It’s so good on mashed potatoes, rice and biscuits, and I’ve even seen enthusiastic cream gravy lovers ladle it over fresh sliced tomatoes and cantaloupe. Honest.

Actually, once the chicken is fried, you’ve done half the work, so it’s not that much more trouble to go ahead and make Cream Gravy.

Cream Gravy

After frying the chicken, drain the grease from the skillet, leaving in the crusted and browned bits, and reserving 2 tablespoons of the drippings. Return the 2 tablespoons of drippings to the skillet, and turn heat to medium. Sprinkle 2 tablespoons of the left-over flour mixture that you used to flour the chicken into the drippings, and stir vigorously for about 2 to 3 minutes to “cook” the flour.

Then, stirring constantly, slowly add 1-1/2 cups milk (OR 1 cup milk and 1/2 cup beef broth), and bring to a boil. Cook, stirring constantly, for 2 to 3 minutes until gravy thickens. (If it gets too thick, thin it with a little milk.) Taste and correct seasonings, if necessary. Serve hot.

It may be that “perfect” fried chicken is the kind you ate when you were just a spring chicken yourself. In case you would like to create some wonderful present-day memories, however, this article has equipped you for the task.

Season with garlic salt on both sides
Heat pan (stainless steel pan)
Put chicken on heated pan (No oil, the oil will come out of the chicken)
Cover
Probably about 10 mins. each side. You should be to tell.

Important: Do not turn chicken until that side is cooked
FYI: If you fry chicken in oil, the chicken ***** it in but if you don’t put any oil at all, the oil of the chicken will come out. Leaving you with fried chicken that is not oily.

Hope you like it.

I use canola oil for frying, but vegetable oil or corn oil would also work. Get it nice and hot, over a medium-high flame and cook the chicken about 10 minutes on each side, or until it’s a nice golden brown color. You don’t want to drown the chicken in oil. Just use enough so that about half of the piece is covered.

Wash chicken pieces and pat dry. (If you have time, soak chicken in buttermilk overnight - this makes even better chicken but isn’t absolutely necessary).

Dredge chicken in a mixture of flour, salt, pepper and paprika to your taste. Make sure to put enough salt or it won’t taste good.

Place floured chicken carefully in the hot oil, starting with the meatiest dark meat pieces (thighs, drumsticks). The oil should sizzle when you put the chicken in or it isn’t hot enough and your chicken will be greasy. Don’t crowd the pieces or the oil will get too cool and your chicken won’t cook properly. Cook about 10-12 minutes per side, longer if your pieces are very large. The chicken should be brown and crispy. Remove with tongs.

Drain on paper towels and enjoy while hot!

BEST OVEN FRIED CHICKEN

1 cup crushed rice krispies
1/4 t. crushed thyme
1/4 cup grated Parmesan cheese
1/8 t. pepper
1/4 cup chopped almonds
2 T. minced parsley
1 t. salt, optional
1/2 cup butter
1/2 clove garlic, minced
2 ½ to 3 lbs. chicken pieces

Combine the first 7 ingredients. Melt the butter and garlic. Dip the chicken in butter then in crumbs. Place in baking dish and cook at 375 degrees for 1 ½ hours.