Gram's Classic Fried Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c all-purpose flour
1 tsp paprika
1 tsp salt
1/2 tsp ground black pepper
1 c milk
Vegetable oil for frying
2 1/2 to 3-pound frying chicken (cut into serving pieces)
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Directions: |
Directions:
- In a heavy, brown paper bag or large food storage bag, combine the flour, salt, pepper, and paprika. Shake to blend well.
- Pour the milk into a wide shallow bowl.
- Heat 2 to 3 inches of oil in a deep heavy skillet over medium heat.
- Dip chicken pieces, a few at a time, into the milk. Then place in the bag and shake to coat evenly.
- Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to
brown both sides. Turn once more, cover, reduce heat and fry until cooked through golden brown, about 10-15 minutes longer. Uncover for last 5-10 minutes so crust will be crisp.
- Drain chicken on paper towels
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:10 minutes plus 40 minutes or so of cooking time-best to allow an hour |
Personal
Notes: |
Personal
Notes: When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken. As we say in the low country "if it ain't fried, it ain't food."
When we were growing up, Sunday lunches mostly consisted of fried chicken, mashed potatoes (with a well in the middle to hol."d the gravy), and either plain peas or corn. It was a standard; a staple. And, most of all it was delicious and inexpensive.
Mom’s fried chicken recipe used very simple ingredients: chicken, salt and pepper, paprika, flour, and oil. That's all she needed to make a "fancy" dinner for family and guests.
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