See Also: Chicken / Poultry · Cooking Club
Country Fried Chicken
From Dorothy McNett's recipes at www.dorothymcnett.com. Use a cast iron pan for best results. This is written for use with a whole chicken that has been cut up into parts, leaving the skin and bones intact. It was usually eaten with fingers, munching away on the bones and crispy skin. You can use smaller parts, skin and bones removed and cut the ingredients in half.
1 whole chicken, cut into parts with skin and bones intact, OR
2-3 chicken drumsticks, thighs, breast with skin and bones removed
1/2 - 1 cup all purpose unbleached flour
1- 2 teaspoons sea salt
1/4 - 1/2 teaspoon freshly ground pepper
1/2 - 1 teaspoon paprika
enough oil or lard to give about 1/2 inch depth in pan (part butter, if you wish)
Cut chicken into desired pieces, removing bones and skin if you wish. Wash and dry the pieces with paper towel. Whisk together the flour, salt, pepper and paprika in a large bowl. Add the chicken pieces and toss to coat evenly. Heat the oil in heavy bottomed skillet, you will need about 1/2 inch depth. Carefully place the chicken pieces into the hot fat and cook, turning to brown evenly, for about 10 minutes. It depends on the sizes of the pieces, so if using whole chicken thighs and legs, it may take up to 20 minutes. When nicely browned, reduce to medium low heat, cover and cook slowly for 15-30 minutes, depending on the chicken. Uncover and allow to cook about 5 minutes more to crispen.
Recipe created 2014-05-20.
