Grandma Lucy Fried Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (3- to 4-pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
Self-rising flour
Lard/ Cisco oil
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Directions: |
Directions:Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.
Step 2
Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
Step 3
Pour lard or oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:2 hours prep. 30 minutes cook |
Personal
Notes: |
Personal
Notes: Grandma Lucy Smith use to get up with the chicken and went to bed with the chickens. She had a wooden stove that she cooked on. The stove had four parts. The top for keeping food warm, the top for cooking on top of the stove, the bottom was a oven and under the top of the stove is we’re you put the wood. Soon as my Grandma Lucy got dressed, she would light that wooden stove with wood, and kerosene. Every morning she would make a pan of dish water with her homemade and kept it on top of the stove although the day. She used it for washing dishes and cleaning up the kitchen. At night she threw out the dish water before going to bed. She would cook food all day long, from one dish to another. Back then it took hours to prepare and cook meals, which is why food tasted so much better then because food had time to marinade.
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