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Pecola's Fried Chicken Recipe

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This recipe for Pecola's Fried Chicken, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Wednesday, August 18, 2010


2 cups all-purpose flour
2 T. cornstarch
2 tsp. salt
1 tsp. freshly ground black pepper
2 cups milk
1 whole chicken, cut into 10 pieces (cut breasts in two pieces)
Solid vegetable shortening

1.Combine flour, cornstarch, salt, pepper in a zip-lock bag. Pour milk into a medium-sized bowl.
2.Remove skin from all chicken pieces except for the wings.
3. Dip chicken pieces (usually three at a time) into milk and then place in bag with flour mixture. Seal the top of the bag and toss the bag around until the chicken is thoroughly coated with flour. Remove chicken from bag and place on a rack over a jelly roll pan. Repeat with the remaining chicken.
4.Set a large, deep fry pan over medium heat. Add enough shortening to pan so that when it melts the level is at least 1/2-inch deep. Bring the fat to 350 degrees before adding chicken.

5.Place chicken pieces, meat or skin side down in pan. Do not crowd; 4 pieces is enough. Cover and fry 5 minutes. Lift lid and check to make sure the chicken is not browning too fast and adjust temperature if needed. Replace the lid and cook another 5 minutes. Turn the chicken and cover and fry 5 minutes. Remove lid and fry another 5 minutes. Remove chicken from pan and place on a clean rack to drain. Repeat with the remaining chicken. Serve warm, cold or at room temperature.




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