In light of all the fuss about PETA & their boycott of KFC, I have decided to divulge my semi-world famous secret fried chicken recipe. Like to hear it? Here it goes....
Chicken pieces
Crisco shortening
Milk
Flour
Salt
Pepper
Lawry's Seasoning Salt
Take the chicken pieces and soak in a bowlful of milk. It can be regular milk, buttermilk, Pet milk...it don't matter just as long as there's enough to pretty much cover the chicken pieces. While that soaks, melt enough Crisco in your heavy-duty cast iron skillet to fill the skillet about half full. If you don't have a skillet like this, then just forget it. You can't make good fried chicken without one.
Put about 1-2 cups flour in a pie tin. Add about a teaspoon salt, grind some fresh pepper over it, and add about a half teaspoon Lawry's Seasoning Salt. Mix thoroughly.
Take a piece of chicken out of the milk, roll in the flour mixture until well-coated, then place in skillet. Repeat until skillet is full, but with no chicken touching another piece. Adjust heat until chicken is frying slowly. Place tight fitting lid on skillet, and cook for about 15 minutes. Take lid off; Chicken should be golden brown on one side; turn chicken. Replace lid and cook about 10 minutes. Remove lid; turn chicken and cook for an additional 5-10 minutes. Remove chicken from skillet and drain on paper towels.
All cooking times & measurements are approximate, because I don't mess with crap like that. With a little experimentation, you too can make good fried chicken. If you mess up, save it in the freezer. You can always throw it at protestors the next time PETA is in town.
Screw the protesters! I'm eating it! Any leftovers can go to the homeless.
Posted by: Da Goddess on January 10, 2003 10:08 PMLeftovers? If you do it right, there won't be any leftovers.
Posted by: rita on January 11, 2003 07:06 AMLeftovers?... No leftover chicken here...
I'm the one producing leftovers as I learned to cook in restaurants and just cannot seem to cook for fewer than thirty.
Posted by: Mike S on January 12, 2003 10:14 AMI just wanted to add that the thighs take longest to cook, and should be in the hottest part of the pan--the center. Breasts should be next closest to center, legs and wings on the outside.
I make my girlfriend nervous when she cooks. Sometimes I don't wonder why.
You are correct, Loyal Citizen, I had omitted that part. My skillet's not big enough for that to be a concern.
As we say around here when I'm cooking, "Hey, the smoke alarm's going off, dinner must be ready."
Posted by: rita on January 13, 2003 12:33 PM