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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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Directions: Rinse chicken pieces and dry them well with paper towels. Season
with salt and pepper. Mix 1 tsp salt into flour and coat
chicken. Before frying, shake the pieces to rid them of any
excess flour.
Heat enough grease to come to a depth of 1 1/2 inch in a heavy
black iron pan. When the fat is piping hot but not smoking, add
the largest pieces first. Do not crowd. Cover the pan and fry
over medium high heat for 8 minutes.
After the chicken has browned on one side, turn it to the other
side. Keep the fat at a medium high temperature, but remove the
cover. (You'll have to watch the chicken as it it cooks). The
totoal cooking time for tender chicken will be about 20 minutes.
Drain on paper towels.
Serves 4
From: Pat Stockett Date: 10 Mar 94
| Ingredients:
1
1 Teaspoon(s) salt + more to taste pepper
1 Cup(s) flour lard or shortening |
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