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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fried Chicken with Corn Bread Recipe

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This recipe for Fried Chicken with Corn Bread is from Sylvia's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fried Chicken:
1 whole roasting chicken, (about 7 lbs.), cut into 8 pieces: 2 drumsticks, 2 thighs, 2 breasts and 2 wings.
1 tsp. black pepper
1 tsp salt to taste
1 tsp. seasoned salt
Enough oil to fill skillet to 2 inches deep
2 c. flour

Corn Bread:
½ c. sugar
1 c. flour
1 tbsp. baking powder
2 c. yellow cornmeal
1 c. buttermilk
Directions:
Directions:
Fried Chicken:
1. Season chicken with black pepper and seasoned salt; refrigerate for 30 minutes.
2. Pour oil into a large, deep skillet until it reaches a depth of about 2 inches. Heat until a small piece of onion thrown in sizzles.
3. Meanwhile, mix about 2 c. flour with salt, pepper and seasoned salt. Dredge chicken pieces in the flour.
4. Add chicken to hot oil; fry 20 minutes on one side. Turn once; fry 20 to 25 minutes, until breading darkens.

Corn Bread:
1. Preheat oven 350ºF.
2. Stir all ingredients until moistened and fill large muffin tins or a loaf pan ⅔ full.
3. Bake 30 minutes.

 

 

 

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