Aunt Mattie's Spicy Fried Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 - 3 pounds frying chicken, cut up
2 to 2-1/2 cups vegetable oil
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 teaspoon sweet paprika
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
2 cups all-purpose flour
1 egg, lightly beaten
1/2 cup milk
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Directions: |
Directions:1. Combine the flour and spices in one shallow dish. Set aside.
2. Combine the egg and milk in another shallow dish. Set aside.
3. In a heavy or cast iron skillet melt 1-2 inches of shortening to a depth of over high heat.
4. While the shortening is heating, rinse the chicken pieces and drain.
5. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well.
6. Place pieces in a single layer on a piece of waxed paper until all are coated.
7. When the melted shortening reaches a temperature of 360°F on a frying thermometer or test with a small piece of chicken it should sizzle, carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
8. Reduce heat to medium, cover the skillet. Cook for 25 minutes. Remove the cover and cook uncovered, 5 minutes longer.
8. Remove chicken pieces, and drain on paper towels. |
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Personal
Notes: |
Personal
Notes: Chicken is the All-American Louisiana Sunday food. At our house on Sunday three things were a sure bet; we went to church, a chicken got cooked, and the preacher came for dinner. Fried, stewed, baked, grilled or smothered, chicken is hard to mess up. A little salt, pepper, garlic powder and paprika and it's good to go.
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