Use a whole fryer, cut up, or parts of your choice. It takes about 2 minutes over a medium high heat for oil to get hot enough for frying. If it smokes or pops when the chicken touches it, the oil is too hot.
- Chicken and parts
- ½ teaspoon salt
- 1-½ cups self-rising flour
- 1-½ cups shortening
- 1 teaspoon black pepper
In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken and parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper, and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour. In a skillet, over medium heat, let the shortening get hot. It should be at 350 degrees on a thermometer, or you can test it by taking a piece of chicken and letting the corner touch the shortening: if it begins to fry, the shortening is ready. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken well-done. If you are afraid that the chicken is not done even though the batter is browned, put it in a baking pan and place it in the oven at 350 degrees for 15 minutes. Remove the liquid from the bottom of the pan, and brush the liquid over the chicken. Return the chicken to the oven and bake for 20 to 25 minutes longer or until tender. (It will be done when it feels soft when mashed).
Serves 8.
No comments:
Post a Comment