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2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
Vegetable shortening for frying
1 tablespoon bacon drippings
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1) Wash chicken and pat dry
2) In a heavy brown paper bag or large food storage bag, combine the flour, salt, and pepper; shake to blend well. Pour the milk into a wide shallow bowl.
3) Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375°F.
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4) Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat in a single layer. Fry the chicken until golden brown and crisp, about 15–20 minutes, turning once to brown both sides. Reduce oil temperature to 350°F and fry until cooked through and golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch
5) Let chicken cool completely before placing in a transportable container; storing while it’s warm will cause the coating to become soggy.
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