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Mom's Fried Chicken Recipe

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This recipe for Mom's Fried Chicken, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dennis Cox
Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Chicken Parts (skin on and bone in is the classic choice to get the best taste)

Lard

Flour

Pepper

Salt

Directions:
Directions:
Rinse chicken parts in water and pat dry.
Dredge the chicken parts in flour (don't skimp on flour coating. This is what provides the tasty crumbs when fried).

Add generous amount of lard to a cast iron skillet and turn up the heat! Hot lard is going to create the "crispy" on the chicken. Once lard is "hot" turn down the heat to a medium level. Do not let the lard smoke.

Place chicken in the skillet and cook till crispy.

About half way through the cooking, place a lid on the skillet (this will help with keeping the chicken moist).

During the last 10 minutes of cooking, season with pepper and salt (experience says do not skimp on the pepper, it really adds character).

Number Of Servings:
Number Of Servings:
Depends on the number of Chicken parts
Preparation Time:
Preparation Time:
45 minutes to 1 hour
Personal Notes:
Personal Notes:
My mother was famous for her fried chicken. It is not your heart doctor's choice of foods, but the family and farm hands that she fed over the years always begged for more. In addition, this recipe is subject to a lot of personnal choices. The lard is key to the best fried chicken taste you will ever experience. Practice this recipe and you will eventually get close to achieving one of Evelyn's finest meals!

 

 

 

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