Fried Chicken
2004-10-10- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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Everyone knows it is so much easier to just run out and buy fried chicken. However sometimes you are somewhere where it is not possible. Here is a great recipe for those times; like when you are camping or at the camp duck hunting.
Ingredients
- 12 chicken legs and thighs
- 1/2 cup flour
- 1/2 tsp paprika
- 1/2 tsp onion salt
- 1/2 tsp garlic salt
- 1/2 tsp celery salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper
- 1/2 cup frying oil (peanut oil top choice)
- 1/4 cup butter
Directions
Step 1
Rinse chicken and dry well with a damp cloth. (Do not do this step if marinating the chicken in buttermilk; precede to the next step).
Step 2
In a medium bowl, mix the flour with the seasonings. Pour the mixture into a paper bag. Coat the chicken pieces on all sides by placing in the bag and shaking two or three pieces at a time.
Step 3
Divide the shortening and butter between two 9 inch thick aluminum or cast iron skillets and place over moderate heat until melted. It is hot enough when a drop of water sizzles (dances) in the hot fat.
Step 4
Add the chicken pieces and cook over moderate to low heat for 30 minutes turning to brown all sides. Remove from heat and place on paper towels to drain.
Step 5
Do not cook the chicken fast or over high heat. The coating will burn off before the chicken is cooked. Serve with potato salad and fresh tomato and cucumber salad.
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