- 3 pounds chicken pieces, skinned
(leg quarters are just fine)
- 2/3 cup flour
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 teaspoon poultry seasoning, or
sage (optional)
- 1/3 cup each, oil and margarine
Start off with the chicken. Pull the skin
off of it. If you are using leg quarters,
use a small knife to separate the leg from
the thigh. This can be done by feeling for
the joint and slicing right through it.
Next, in a bread bag, or on a plate, combine
the flour and seasonings. Coat the chicken
pieces in the flour by shaking them in the
bag, or by dredging them in the flour on the
plate.
While you are coating the chicken, start the
oil and margarine to cooking in a large iron
skillet over medium-high heat. When the fat
is good and hot, lay the chicken in. Don't
crowd the chicken too close together. Use
two skillets if you need to, with the same
amount of fat in each skillet (1/3-cup each
margarine and oil in each skillet; to use
two skillets, you will need twice as much
oil and margarine). Brown the chicken really
good on the first side, this will take about
15 or 20 minutes. Turn the chicken and brown
it on the other side too, about 15 more
minutes. Then reduce the heat and let the
chicken cook slowly for another 20 minutes.
You can put the lid on the skillet while you
are cooking the chicken if you like. Just
take it off the last few minutes of cooking,
so the chicken can crisp up.
Grand total, the chicken should cook for a
full 45 minutes.
When the chicken is done, lay the pieces on
a paper towel lined plate. You can serve it
right away if you like, or you can make
gravy to go with it.
To make the gravy, pour off most of the fat
in the pan. I pour it over the dog food,
they think it is a big treat. You need about
3 tablespoons of fat left in the pan. Find
your flour that you coated the chicken with,
add 1/4-cup of it to the pan. If you already
tossed it out, add 1/4-cup of plain flour.
Stir the flour and fat together until it
bubbles into a smooth paste. Gradually add
2-cups of milk. Use a whisk to stir it
smooth. Bring the gravy to a boil over
medium heat, stirring constantly. Boil it
for one full minute. Add salt and pepper to
taste, I usually add a bouillon cube or two
too, for flavor.
This recipe makes enough for 6 people. Serve
Fried Chicken with Rice for Chicken, or if
you made the gravy, serve it with mashed
potatoes. Add broccoli, or Coleslaw,
Biscuits and Apple Crisp for dessert. Iced
tea is the best beverage to go with this
meal. It will make a good reputation for the
cook.
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