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Fried Chicken

Source of Recipe


From Granny's Farm






List of Ingredients



• 1 young frying chicken
  
• Salt water
  
• Salt and pepper
  
• A little garlic powder (to taste)
  
• Poultry seasoning or Thyme
  
• Flour
  
• 3-4 Tbl bacon drippings
  
• Lard
  
• A big, black cast iron skillet with a tightly fitting lid
  






Instructions



1. Wash chicken well under hot running water.
   
   
2. Add a couple tablespoons of salt to a large bowl of cold water. Stir well to dissolve salt. Place washed chicken into the water, cover and refrigerate at least 2 hours, overnight is better.
   
   
3. Put a couple layers of paper towel over some large wire cooling racks.
   
   
4. Remove chicken from salt water and drain well on the paper towel. Dry the chicken.
   
   
5. Carefully loosen and lift the skin of the chicken and rub a little salt and pepper onto the meat under the skin. Lower the chicken skin back over the meat.
   
   
6. Mix flour, garlic power and poultry seasoning or thyme. Put the flour, seasoning mixture into a 1 gallon sized food storage bag or into a sturdy paper bag. Close the bag and shake it a few times to mix the flour and seasonings.
   
   
7. Heat bacon drippings and lard in the cast iron skillet. Have enough grease in the skillet to come at least 1 1/2" up the sides of the skillet.
   
   
8. Put dried chicken, one piece at a time into the flour bag and shake to coat the chicken. Start with the thighs and legs because they take the longest to cook.
   
   
9. Place floured chicken into hot greast. Don't crowd it or it will steam instead of fry.
   
   
10. Brown one side of the chicken over fairly high heat, about 10 minutes.
    
    
11. Turn chicken, lower heat a little and cover. Let chicken cook, covered, for about 20 minutes.
    
    
12. Remove lid and turn up heat. Finish frying chicken over high heat to crisp skin. Turn if necessary.
    
    
13. Drain on clean, dry paper towel. Keep in warm oven if you have more chicken than one skillet will hold.
    
    
14. Clean absolutely everything the raw chicken touches with Clorox Clean-Up or similar chorline product. Do not place raw chicen onto an unfinished wooden surface.
    
    






Final Comments


Lard and bacon grease and a cast iron skillet produce a superior piece of fried chicken, much better than regular cooking oil or vegetable shortening cooked in a non-stick skillet.