Email to Cat      

Mother's Sacred Southern Fried Chicken

Source of Recipe


From "My Mother's Southern Entertaining" by James Villas



List of Ingredients



• 2 (3-pound) chicken fryers
  
• 2 cups all-purpose flour
  
• Salt and ground black pepper to taste
  
• 1 cup milk
  
• Solid all-vegetable shortening
  
• 1 Tbsp bacon grease
  






Instructions



1. Cut chicken carefully and evenly into serving pieces, taking great care to keep skin of each piece intact, and rinse under cold running water. Do not pat dry. In a heavy brown paper bag, combine flour, salt and pepper; shake until well blended. Pour milk into a soup bowl.
   
   
2. Set an electric skillet at 375º F, or place a large cast-iron skillet over moderate heat. Melt enough shortening to halfway fill skillet. Add bacon grease. Test temperature of shortening by dropping a drop of water into the skillet. When it sizzles, dip some of the chicken pieces into milk, then place chicken in bag. Shake bag vigorously to coat chicken evenly; tap excess flour off each piece back into bag, and arrange chicken in skillet, making sure not to overcrowd pan.
   
   
3. Fry chicken until golden brown and crisp, 15 to 20 minutes. Turn with tongs; reduce the heat to 350º and fry until golden brown, about 15 minutes longer. (Turn chicken only once.) Drain on another brown paper bag. Repeat procedure with remaining chicken, adding more shortening and bacon grease if necessary, and returning heat to 375º or moderate. Transfer chicken to a large serving platter; do not cover (otherwise, your crispy chicken will get soggy). Serve warm or at room temperature.
   
   Makes 8 servings.