Ingredients: |
Ingredients: 1 whole chicken( 2 drumsticks, 2 thighs, 2 wings, 1 breast, 1 wish bone, 2 ribs, 1 back, 1 liver, 1 heart, 1 gizzard, 2 feet ( washed & skinned))
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1 /2 to 1 c. vegetable oil (Criscoİ )
2 to 2 1/2 c. flour
1 1/2 tsp. salt
1 1/2 tsp. black pepper
dash of garlic ( takes taste out of store bought chicken; or soak in salt water for 30 minutes)
Need:
1 large brown paper bag or ZipLock bag.
1 large heavy skillet or wok
1 large meat fork to turn chicken
1 platter to serve chicken
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Directions: |
Directions:Put the tea kettle on the stove to heat water. Find milk pail ( to scald chicken.) Head out the door, grab the chicken hook off the fence, head for the chicken pen. Catch unsuspecting 4 to 5 lb. rooster. Head to clothes line, wrap twine on line and roosters feet and proceed to do the deadly feat. Leave the rooster on the line or old Shep will have a feast. Head for house to get hot water in pail with added 1 cup cold water. . . Hold the bird by the neck, dip, then by the feet and dip to scald so feathers can be removed. . . Pick feathers from chicken, then rub with feathers. . . Then light newspaper a fire on the trash barrel screen to serve to singe the hairs from the bird . . . Now all we need to do is remove the entrails, rinse, and cut the chicken in correct pieces and put on to cook. . . While heating vegetable oil (Criscoİ), place flour, salt, and black pepper in brown bag (sack). . . Fold top down and shake to mix contents. . . Place chicken in sack, close top and shake to coat chicken. . . Remove and place in skillet of hot grease. . . Putting larger pieces in center where skillet stays hottest. If you have to stack pieces it is ok, they will start cooking on top. . . I wait until I have all pieces golden brown all over, then I put lid on and steam for ten minutes then remove lid and finish crisping up all the pieces. Sometimes it seems as you are stirring the chicken to get everything crisp and well done. . . It takes hot heat to get crispy chicken put don't burn. . . Remove chicken, piece by piece, to waiting, paper toweled, platter . . . biggest crumbs on platter and smaller ones left in skillet for the gravy. Pour some of your grease off before making gravy. Gravy: Turn heat down a little and be careful not to burn grease and flour mixture. Add 2 heaping T. of flour mixture to hot grease and crumbs. . . Stir and add milk a cupful at a time, stirring continually; add milk until you think you have it about right thickness. Chicken gravy thickens rapidly and will continue to thicken some in bowl. Good Luck !! Happy Eating!!!. |
This recipe for Mom's Fried Chicken is from