Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
|
|
|
|
Directions: * - cut each into 8 pieces,
backbone removed (save liver and gizzard
for another use).
1. Wash each piece of chicken under cold running water. Pat dry with
paper toweling.
2. Place flour, salt, mustard, and pepper in a large paper bag. Twist
closed and shake to blend ingredients. Drop the chicken pieces into
the bag a few at a time and shake the bag vigorously until each piece
is thoroughly coated. Remove the chicken pieces from the bag and
shake off excess flour - there will be plenty of it. Then lay them
side by side on waxed paper and place them near the stove so that you
can get to them easily when you start frying.
3. Preheat oven to warm and in it place a large baking dish lined with
paper toweling.
4. Heat the lard in a heavy 10-12" skillet. The fat should fill the
pan to a depth of about 2 inches. Add more lard if necessary.
5. Place over moderate heat and when the fat is hot but not smoking,
begin frying chicken. Put in the thigh and legs first and cover the
pan at once. Let the chicken fry over moderate heat, lifting the
cover occasionally to check the process, and when deep brown turn -
with a wooden spoon, so you don't pierce the skin. Cover and brown
the other side. As each piece is cooked, remove it, place it in the
warm oven, and put an uncooked piece in its place.
6. Cook all of the chicken in the same way. Just remember that the
white meat will take a little less time to cook than the dark pieces.
7. Leave the chicken in the oven while preparing the gravy.
*** CHICKEN GRAVY ***
1. Pour the frying fat from the pan, replace it with the butter,
melt, then stir in the flour. When bubbly, stir in the stock and
cream, and cook until sauce thickens. Season with salt and pepper.
2. Serve the sauce separately to spoon over the chicken pieces at the
table.
| Ingredients:
2 chickens,small*
-1
1/4 Teaspoon(s) mustard,dry
1/4 pepper
2 Cup(s) lard
3/4 Cup(s) chicken stock
1/4 Cup(s) light cream |
|
|
|
Check some related to Annie Mae Jones' Old Fashioned Fried Chicken videos
Similar recipes:
|
Lemon chicken asparagus In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, ...
Broccoli chicken roll ups Combine soup and milk; set aside. Combine chicken, thawed broccoli,
1/2 cup cheese, and 1/2 can of French fried onions. Sti...
Brown devilled chicken Set oven to 190C,375F,Gas Mark 5.
Place the chicken joints in an oven proof dish. Mix together the remaining ingredients and ...
Provencal chicken cutlets Pound chicken between sheets of waxed paper to 1/2 inch thick. Season
on both sides with salt and pepper. In large skillet, ...
Chicken risotto Cook the zucchini and onions in small amount of water until tender,
about 5 to 10 min. Add other ingredients, except for...
Acapulco chicken enchilada In small bowl, toss together cooked shredded chicken, scallions, and
almonds. Sprinkle on salt. Mix and set aside. To pre...
Poulet a l'ail (chicken with garlic) Sprinkle chickens with salt and pepper to taste and bake at 350F 1
hour. Meanwhile, combine water, broth and bay leaves a...
Chicken breasts with balsamic vinegar Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the
butcher do it).
Pour the wine into a skille...
Skillet chicken with couscous In a large skillet, heat oil over high heat, until hot. Add chicken and
cook, turning, until browned on both sides, 10 t...
Ranch chicken pizza Preheat oven to 450F. Combine dressing with cream cheese and tomato paste. Stir in chicken; spread mixture on pizza crust. Sp...
Bake & baste chicken ( boston chicken ) Preheat oven to 400 degrees.
In a small bowl, combine canola oil, honey, lime juice and paprika.
Place chicken, skin side up,...
Cashew chicken Dissolve bouillon in water. Set aside.
Combine the soy sauce, cornstarch, sugar and ginger. Set aside.
In a large skillet o...
Crispy chicken wings Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil,
the soy sauce, sugar, salt and five-spice powd...
Lemon garlic baked chicken Place chicken in greased pan. Combine garlic, salt, lemon rind, and pepper. Sprinkle over chicken. Pour lemon juice and water...
Roast chicken with spring onion and thyme Rinse and pat dry the chicken removing any giblets that may be in the cavity. Preheat the oven to 350 degrees and remove the...
Picante chicken chili Cook onion and garlic in oil in large saucepan or Dutch oven until
tender, about 4 minutes. Stir in chicken; cook until ...
Chicken & dumplings ( woman's day ) Mix baking mix, water and scallion greens with fork till blended. Cut
chicken thighs in 1-inch pieces. Put in large, nonsti...
Butter chicken cut chicken into bite-sized pieces
in a saucepan, fry onions in butter until golden brown. Add garlic, ginger, chili pappers,...
Skillet-braised chicken thighs with chickpeas In a shallow dish, dredge chicken thighs in flour, shaking off the excess.
Season both sides with salt and pepper. In a l...
Barbecued spareribs (or chicken) These ribs are cooked very slowly for 6 to 8 hours and then if desired
"finished" on the BBQ. I have tried sho...
Lu's special chicken sauce Combine all ingredients except oil. Heat enough oil to cover bottom of
frying pan until oil is smoking. Pour oil CAREF...
Stir-fried chicken & apples * skinned and deboned
Cut chicken into cubes and place in bowl. Combine honey and curry and mix
thru chicken. Stir in apple s...
Mandarin chicken In large skillet, brown chicken in butter and set aside. In same
skillet, cook mushrooms over high heat until liquid evapora...
All-in-one chicken Preheat oven to 350 F. Wash the potatoes but do not peel. Cut in quarters.
Wash carrots and cut into 2 inch chunks. Peel ...
Chicken fried rice Cook and dice chicken breasts. Mix chicken with soy sauce and let stand. Heat oil in wok on medium-hi. Add rice and stir u...
Chicken and orange salad NOTE: Finely chop the scallions or green onions including a few green
tops. Oranges should be pared and sectioned, or can...
Cajun-style chicken nuggets * You can use onion or onion-mushroom recipe soup mix in this recipe.
** Chicken breasts should be cut into 1-inch piece...
Hot chicken and artichoke spread Preheat oven to 350F. Mix all ingredients together. Spoon into a
buttered gratin dish. Bake until mixture is hot and b...
Oven-fried chicken Preheat oven to 400F degrees. Put butter in a 13x9x2-inch Baking dish and place in
oven until melted. In a plastic or pap...
Asian chicken 1. Prepare rice according recipe directions, omit salt.
2. Rinse, pat dry and slice chicken breast into half-inch strips on a...
Basic chicken stock 1. Combine all the ingredients in a stock pot. Bring water to a boil
then reduce heat and simmer, uncovered, for 1 hour, pe...
Luscious lemon chicken Remove excess fat from the chicken breasts and slice each piece into several 1" thick strips. Mix together the flour, s...
Chicken chili Heat a medium skillet over medium heat. Add anchos; toast until fragrant
and beginning to blacken. Remove from skillet, and...
Chicken & andouille sausage gumbo Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast
HALVES. Cut chicken into bite sized pieces. Place pi...
Yogurt chicken First prepare the sauce: Slice or chop the onions. Using a large
heavy frying pan that has a lid, saute the onions in the o...
Brown rice and chicken salad Rinse frozen peas with cold water to separate, drain. Mix peas, rice, chicken, celery, cheese, olives and onion. Mix remainin...
Chicken and sweet potatoes *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine
sweet potatoes, brown sugar, cinnamon, nutmeg and ...
Crisp baked chicken Preheat the oven at 375 degrees.
Place the chicken pieces in a greased baking dish. Place the oil,
lemon juice, mustard, ple...
Enchiladas verdes ( green chicken enchiladas ) Start with the filling: Place the chicken in a saucepan. Add water to
cover. Add the garlic, carrot, bay leaf, parsley and ha...
Pesto and mozzarella chicken Take 3 tablespoons of the pesto basil seasoning and put in the bowl. Take the thawed chicken breast and dip it into the bowl ...
|
Loading...
|
|
::