Fried Chicken

FRIED CHICKEN


LuvLilacs3@aol.com

Makes 8 servings (I obviously double and triple this!)

I think the secret to this chicken is the baking powder myself, it makes it really crispy. My comments are in the ( ).

Always keep a big batch of crisp, Southern fried chicken in your freezer. The frozen pieces take only 35 minutes to cook, yet they taste just fried.

2 1/2 cups of flour

2 1/2 teaspoon of baking powder

5 Tablespoons of Fried Chicken Seasoning (Or seasonings to your taste)

Oil for frying

Shortening for frying

2 frying chickens, cut into serving sized pieces, or 8 drumsticks, or 8 breasts

Put flour, baking powder, and seasonings in a large mixing bowl, mix well (I use a wire whisk), and set aside. Melt 1/2 oil and 1/2 shortening in a large fry pan (I use an electric one) to a depth of 1 1/2 - 2 inches; set aside over medium heat. Cut chicken into what ever pieces you want. Stand back and flick a drop of water into the hot oil/shortening. If it makes a popping sound, you are ready to fry.

Rinse a chicken piece in water (I use non fat dry milk in my water, I like it better, but you don't have to) While it is still dripping wet, dip it into the bowl of dry ingredients and coat as heavily as possible. (For those who like extra crispy dip in the water again and coat again.) Place coated pieces into the hot oil, lower the heat if necessary. Brown the chicken on both sides; reduce heat to a low simmer, then cover the pan and cook for 15 min, turning the pieces once during this time. Most chickens will be cooked through and nicely browned at this point. Test for doneness by inserting a sharp pointed knife near a bone: if the meat resists the knife tip, continue cooking and turning for up to 30 more min., depending on the size of the chicken pieces. Drain on a paper bag topped with paper towels. Repeat for the remaining pieces. You can make more mix by adding 1 teaspoon baking powder and 2 Tablespoons Fried Chicken seasoning to every cup of flour.

To freeze: Let the fried chicken cool to room temp... (I let it cool slightly but not to room temp), Place the pieces , uncovered and still on their paper, in the freezer overnight.. (I just put them in there until I think they won't stick together and aren't crumbly), or until frozen solid. Transfer pieces to a plastic Ziploc, label and use the following serving instructions...

To Serve: Preheat oven to 400 degree F. fro 10 min. Place desired amount of chicken on a cookie sheet. Bake for 15 min, turn pieces over, Bake for another 15 min, turn over again and bake for 5-10 more min or until crisped to your liking. (If it's too hot in the kitchen I just microwave them for a few min, but they don't come out crispy, but still taste good!)



FRIED CHICKEN SEASONING

4 Tablespoons of salt

3 Tablespoons of onion powder

2 Tablespoons paprika

Combine ingredients

I use oregano, seasoned salt , garlic powder, and pepper... I like that better!