Basic
southern fried chicken
1
FRYER, 2 1/2 TO 3 LBS, CUT INTO SERVING PIECES
BUTTERMILK
TO COVER
1
CUP ALL PURPOSE FLOUR, SALT AND PEPPER TO
TASTE
VEGETABLE
SHORTENING, I TABLESPOON BACON GREASE
Rinse
chicken pieces under running water, pat dry
and place in a casserole dish. Cover with
buttermilk and soak at least 2 hours in the
refrigerator. Remove from refrigerator, and
let chicken come to room temp before cooking.
In a heavy brown paper bag, combine, flour,
salt, and pepper and shake until blended Place
a 12 inch or larger skillet [cast iron or
enameled cast iron is best] over medium high
heat. Melt vegetable shortening to a depth of
1/2 or 1 inch, add bacon grease, and heat to
the point that a drop of water flicked into
the oil sputters. Remove chicken from dish,
letting excess buttermilk drip off, and place
each piece in the bag, shaking until coated
evenly. Arrange pieces in skillet, skin side
down, being careful not to overcrowd. Fry 15
to 20 minutes on one side, until the skin is
crispy and golden; then turn each piece with
tongs. Fry 15 minutes on the other side. Drain
on brown paper bags. [To
raise a cream gravy]
Discard
all but 2 tablespoons of fat from the skillet,
being careful to leave the brown flour
drippings in the pan. Over high heat, add 2
tablespoons of flour to the fat, whisking
until the roux browns. Gradually pour in
2 cups of milk, stirring until gravy comes to
a boil. Reduce heat and simmer for 2 minutes,
until it reaches a creamy texture, adding salt
and pepper to taste. Serve on the side----or
over the chicken, if you want it Maryland
style
[This
is from pages 186-188 of the 1998 OLD FARMERS
ALMANAC..
