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Hugh's Fried Chicken Recipe

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This recipe for Hugh's Fried Chicken, by , is from The Hemphill Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hugh Hemphill Family
Added: Wednesday, June 25, 2008


1 Whole Chicken
3 Teaspoons Sauer's Chicken Frying Compound
1 Teaspoon Seasoned Salt
1/2 Teaspoon Poultry Seasoning
1 Teaspoon Black Pepper
2 Teaspoons Table Salt
1 Cup Plain Flour (approximately)
1 Half Can (small can) of Evaporated Milk
1 Cup Sweet Milk
1 Egg

Mix all ingredients in small dish being sure all lumps are well mashed.
Beat egg and evaporated and sweet milk.
Put chicken in to soak.
Sift flour (if needed) in a pan and stir in seasonings. The amount you stir in the flour will determine the flavor of the finished product. I mix until the flour is colored somewhat.
With tongs, lift chicken from milk mixture and roll in the flour to get a coating and drop in a pan of hot grease (oil/shortening). It will brown rather quickly so watch closely.
After browning, reduce heat and let cook for 20 minutes. You can cover with lid or not.

Personal Notes:
Personal Notes:
This makes a spicy chicken and my family likes it that way. Yours may not. You can change the taste by adding more seasoned salt or poultry seasoning.

It will take some experimenting to cook chicken this way. I sometimes add a little wine and have used cinnamon with good results. I might add that seasoned salt has fifteen different herbs and spices and poultry seasoning has quite a few. Try some seasoned salt on your next roast or stew; you will like it. Not everyone will like this chicken but the folks I cook for regularly like it.

Sometimes I put the chicken in a bowl and rub the seasoning on it and roll in flour and do not use the milk-egg mix. My crowd doesn't like it as well. The milk-egg mix lets it pick up more flavoring. Sauer's makes the best chicken frying compound I have found. Most spice companies have a good seasoned salt.




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