"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Ruthie's West Texas Fried Chicken Recipe

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This recipe for Ruthie's West Texas Fried Chicken, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Rickaway
Added: Tuesday, December 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Fryer
1 Egg
1 cup Milk
Flour
Crisco
Salt and Pepper to taste

Directions:
Directions:
Wash and unjoint 1 fryer and leave skin on. Dip in 1 egg beaten in 1 cup of milk, salted. Shake each piece separately in sack with lots of flour. Drop in 10" fry pan 1/2 full of HOT (450 ) Crisco. To test grease: drop a pinch of flour in grease...if bubbles form, it's ready. Rapidly fill pan with 1/2 chicken and turn fire to low (about 250 to 300 degrees) and cook 2 - 3 minutes. Turn chicken pieces and turn fire to low (250 - 300). Cook about 12 minutes more and turn fire to high (450) until brown.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I promise this works, but you have to do it exactly, even down to using high cholesterol Crisco.

 

 

 

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