Wednesday, September 26, 2007

Perfect Southern Fried Chicken

2 3-lb chicken fryers
2 cups flour
salt and pepper to taste
1 cup milk (or buttermilk)
Cooking oil
1 T bacon grease

Cut the chicken into pieces, being careful to keep the skin intact. Rinse.

In a heavy paper bag, combine flour with salt and pepper and shake to blend. Pour milk into a bowl.

Set large skillet over medium heat (375 degrees). Fill half full of oil and add bacon grease. When a drop of water dripped into pan sputters, dip chicken pieces in milk and put in bag and shake. Shake off excess flour and fry 15-20 minutes on one side. Reduce heat slightly (350 degrees) turn and fry 15 +/- minutes until golden. Turn only once. Drain on another paper bag. Serve warm or at room temperature.

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