Directions: |
Directions:Cut up chicken to make 2 legs, 2 thighs, 1 pulley bone, 1 breast, 1 back and 2 saddle bones. If you have time, soak in salted water for an hour or so. Put enough lard in iron skillet to make about 2 inches melted lard. Heat until hot (if not hot enough, chicken will be greasy). Dip each piece of chicken in milk, then in flour and put in skillet. Brown on one side, sprinkle with salt and pepper, then turn. Sprinkle other side with salt and pepper. When second side is brown, add butter or oleo. Turn heat down. Cover skillet with lid. Continue cooking about 20 minutes or until done. Remove from skillet. To make gravy, add flour, a little salt and pepper to about four tbsp. grease in skillet. You will need enough grease to make a paste-like mixture with flour. Stir over high heat until very brown. Turn heat down to medium. Add milk. Adjust ingredients to make more gravy if desired. Bring to boil and boil at lease two minutes. If too thick, add a little milk. If too thin, combine more flour with a small amount of cold milk. Stir until smooth. Add slowly to gravy mixture while stirring. |
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Notes: |
Personal
Notes: Grandma V made the best fried chicken ever. The secret, she said, is using lard and cooking it in an iron skillet. When Grandma Worsham was growing up, their family never had as much chicken as four kids wanted. So, she would always say, "Save some for Mommy," knowing full well that Grandma V would give it to her. After all she was the baby...
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