Directions: |
Directions:Put cut-up chicken on a platter. Sprinkle with
garlic salt (or salt), season all and pepper. Turn
the chicken over and repeat. In medium mixing
bowl or pan, put two cups of flour. Roll chicken
one piece at a time in the flour. Save any leftover
flour for gravy. Put cooking oil in a large skillet
over medium high heat. Heat oil until very hot.
Test the oil by touching part of a piece of floured
chicken to the oil. When it sizzles, it is hot
enough. To wait until the oil is very hot is very
important so that the chicken will sear and hold in
its natural juices. Place floured chicken in skillet
and cover. When chicken is brown, blood will
show on topside of chicken. Using tongs turn the
chicken to the other side and brown. Do not stick
a fork in the chicken to turn it because piercing
the chicken will cause it to lose its natural juices.
When both sides are brown, drain most of the oil
off the chicken. Save the oil for use later in
making gravy. Reduce the heat, cover and cook30-40 minutes. When the chicken is tender you
can test by moving around with tongs. It will
almost fall of the bone. Be careful when moving
chicken not to let any skin stuck to the bottom of
the pan come off the chicken pieces.
My Notes:
Make fried chicken and mashed potatoes for
dinner one night. Next day make potato salad
from the cold mashed potatoes and serve with
cold fried chicken. Makes a great picnic. |
This recipe for Fried Chicken is from