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*~southern, Fried Chicken!~* (and "how To Skin a Chicken!")

Submitted by: | Source: Ritzie Ann and Mom's versions of GOOD, Fried Chicken! (Two, GREAT Southern recipes!)

*~Southern, FRIED CHICKEN!~* (And

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2010-07-14 Other
5 4

On-bone, Fried Chicken done MOM'S WAY and MY WAY!

  • Servings: Varys
  • Prep Time: About 15 Minutes!
  • Cook Time: About HALF HOUR!
  • Total Time: About 45 MINUTES!!!

Ingredients:

~1-whole, frying hen
~chicken Fryer Pan, or deep fryer
&...two Choices of Batter, cooks chooses!
"mom's Batter":
~2-eggs, beaten
~1 &1/2 Cups-flour
~1 Tblsp.-paprika
~1 Tblsp.-poultry Seasoning
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"ritzie's Batter":, a more "peppery" version
~2-eggs, beaten
~1/2 Cup-cream, or evaporated milk
~1 Tblsp.-poultry Seasoning
~1 Tblsp.-paprika
~1 Tblsp.-black Pepper
~1 Tblsp.-cracked Pepper
~1 Tsp.-seasoned Salt
~olive Oil, for frying--enough to half-way cover chicken pieces once immersed into skillet
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Directions:

"MOM'S RECIPE PREP":

~~~PREHEAT OIL on medium, heat setting)

~~~In a medium, mixing bowl, BEAT eggs to "scramble" stage.

~~~In a medium, mixing bowl, COMBINE dry ingredients, and STIR TO BLEND.

~~~COAT chicken pieces WELL with beaten eggs, and immediately DREDGE egg-coated chicken pieces with dry batter mixture, and SET PIECES ASIDE on paper plate until they become "tacky-like" and batter ADHERES to chicken pieces.

~~~PLACE battered chicken pieces into HOT oil, and COVER with lid.

~~~ALLOW chicken pieces to cook for approximately 8-10 minutes, then TURN pieces.

~~~COVER turned chicken pieces and ALLOW to CONTINUE COOKING for another eight minutes.

~~~FOR CRISPINESS--REMOVE lid (turn "least done" chicken pieces once again) and CONTINUE frying chicken another 2-3 minutes.

~~~PLACE completely cooked, Fried Chicken onto paper sacks or paper towels to DRAIN excess oils, and...

SERVE PIPING HOT!

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"RITZIE'S RECIPE PREP":

~~~EXACTLY SAME STEPS are taken for this recipe as Mom's recipe, EXCEPT cream (milk) addtion is ADDED and BLENDED into beaten eggs, and spice ingredients are COMBINED into dry ingredients.

~~~SAME STEPS APPLY in battering, frying and serving!

ENJOY EITHER OF THESE RECIPE VERSIONS THE NEXT TIME YOU SERVE FRIED CHICKEN!

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"HOW TO SKIN A CHICKEN!":

If "Skin-Off," Fried Chicken is PREFERRED before battering:

~~~SIMPLY...Take a CLEAN, dish cloth, WET IT and RING OUT excess water WELL.

~~~GRASP thawed chicken pieces with one hand, and, with damp cloth IN OTHER HAND, GRASP SKIN of chicken piece and PULL!

I needed a QUICKER AND EASIER method for removing the skin on my chicken (instead of "cutting away" the skin) and thought of THIS METHOD years ago!

SIDE HINT: I use my ever-trusty, GINZU knife (or heavy-duty, boning shears for "piecing out" my WHOLE CHICKENS before skinning the sectioned pieces.

SIDE TIP: When I make Fried Chicken, EVERYONE GETS SOME!

~~~BOIL UP the discared skin (in lightly-salted water) and piece cooked skins out to the animals in the family!

~~~PLACE COOLED skin pieces into ziplock baggies, and REFRIGERATE for serving (as desired) WITH THE ANIMALS! (Animals -- AND "people," too, "need" some sort of "fatty" content in their diets for proper "brain functions," and the skin fats contribute toward "softening" the animals' COATS!)

***I have four, neighborhood dogs and five, neighborhood cats who visit my front porch stoop OFTEN! And NOTHING HERE GOES TO WASTE!

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"Homemade CHICKEN BROTH":

~~~AFTER BOILING up skins, SIMPLY...allow broth to COOL.

~~~CUT a 6 x 6" square piece of CHEESECLOTH and PLACE cloth over top of a glass, canning jar (creating a deep, "bowl" to catch fats) and twist on a jar RING (to hold cloth in place.)

~~~POUR broth OVER cheesecloth and INTO jar(s.)

~~~REPLACE cheesecloth with a canning lid (disk) and REFRIGERATE.

COOK'S NOTE: FAT will RISE TO TOP of jar during refrigeration.

~~~SCOOP OFF FAT when ready to use Homemade CHICKEN BROTH!

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SIDE BITE: BE SURE to L@@K for my "Country-Style WHIPPED POTATOES" and "Southern, SUCCULENT SUCCOTASH" recipes to SERVE ALONGSIDE your Fried Chicken!

ALSO L@@K for Momma's, "CLOUD DUMPLINGS!"