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Simple Southern Fried Chicken
Mary from Yamhill, remembers her favorite childhood food memory... My Mother raised 3 girls, and one boy by herself, and it wasn't easy! For special occasions, ie, company, birthdays, special Sundays, Mom would fry up a huge platter of fried chicken. We would eat dinner, and snack on it all evening. We usually had mashed potatoes, and if we were real lucky, Mom would make country gravy to go with them. I did make sure that I watched closely, and asked a lot of questions to make sure that I could make the same great chicken. I think I make really good chicken, but Mom's was better, of course. The one thing that Mom told me while teaching me to make fried chicken, was to "listen" to it, and it would tell you when it was done. I have found this to be absolutely true. I don't treat us to this delicacy very often because of the fat, etc., but just yesterday I told my husband it was about time for a platter of fried chicken! I'm thinking this coming weekend...! Thanks Mary, Great memory... I will "listen" from now on... Here's a Simple Southern Fried Chicken recipe from my friend WIllie Crawford, author of "Soul Food Recipes - Learned On A North Carolina Tobacco Farm "
Simple Southern Fried Chicken
Ingredients:
1 frying chicken, skin removed if you
want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil
1. Season chicken with all seasonings.
2. Roll chicken in flour until covered. Shake off
excess flour. Sprinkle additional seasoning.
3. Simply fry chicken in frying pan until golden
brown. I like it crispy so I cook it a little longer
than most.
You can start out with the oil very hot and then
reduce it later. This seals in the moisture and
flavor, then cooks it.
recipe from "Soul Food Recipes - Learned On A North Carolina Tobacco Farm " - author Willie Crawford. The Chitterling Site -
www.chitterlings.com.
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Last Updated:
April 5, 2006
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Simple Southern Fried Chicken
Ingredients:
1 frying chicken, skin removed if you want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil
1. Season chicken with all seasonings.
2. Roll chicken in flour until covered. Shake off
excess flour. Sprinkle additional seasoning.
3. Simply fry chicken in frying pan until golden
brown. I like it crispy so I cook it a little longer
than most.
You can start out with the oil very hot and then
reduce it later. This seals in the moisture and
flavor, then cooks it.
recipe from "Soul Food Recipes - Learned On A North Carolina Tobacco Farm " - author Willie Crawford. The Chitterling Site - www.chitterlings.com.
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VISIT OUR NEIGHBORS~ KitchenProject.com
Back to HomeBakedMemories
Copyright 2000-2006 Home Baked Memories
Contact the Webmistress: Granna@HomeBakedMemories.com
Last Updated:
April 5, 2006
Site Map II Privacy Policy II Links
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