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From Dorothy McNett's Recipe book at www.dorothymcnett.com. Make the Milk Gravy if you desire...just like Anna Antons circa 1955
1 frying chicken, cut up OR 3-4 pounds chicken parts
Go out into the chicken yard and select a young frying chicken...oops that is all history! Instead, select a package of already cut up frying chicken pieces at the market. Wash and dry them, leaving the skin on. Place the flour, salt, pepper and paprika in a deep bowl. Whisk thoroughly. Add the chicken pieces and toss the mixture thoroughly together. Remove the chicken from the bowl and dip each piece into the egg which has been beaten with the water. Then dip chicken pieces into the bread crumbs and place them on a rack while you coat the rest. Heat the lard or butter (or use a combination of each) but not to the smoking point. Slowly add the chicken pieces, do not crowd them. It may be necessary to use two pans if you are making a lot or the pans are small. Brown the chicken on all sides for several minutes. Use a pair of tongs to turn them, do not puncture with a fork. When all sides are nicely browned (could be 10-12 minutes), then reduce heat and cook slowly until tender about 35-45 minutes. A lid makes them more moist and they will cook more evenly. Very small pieces can usually cook just fine without a lid. A good suggestion is to use the lid for about 20 minutes and then remove to allow excess moisture to evaporate and to make the chicken more crispy. When chicken is done, remove pieces to a platter and make a milk gravy if desired.
Recipe created 2002-05-26.