"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for White Family Fried Chicken, by Lucinda Lautz, is from Taste of Bridge,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Rinse chicken pieces. Prepare 2 bowls: one with seasoned flour (flour with salt and pepper) and one with water. Leaving skin on chicken, dip in water then heavily coat in flour. In skillet (cast iron is the best), heat one inch of canola oil on medium heat. Fry only 5-6 pieces at a time. Turn over frequently: 30 minutes for breast pieces and 20 minutes for small pieces like legs and wings. Change oil if you are frying more than 2 batches. Drain chicken on paper towels. Can be cooled, refrigerated and eaten the next day.
per number being served
My Grandma White and Aunt Susie have fried thousands of pieces of chicken with this method. It is a true comfort food. Hot or cold, it is prefect for tailgates or picnics.
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