Annie Mae Jones' Old-Fashioned Fried Chicken
Keys: Main Dish Poultry
Yield: 8 Servings
Ingredients:
2 x Chickens,small*
1 1/2 cup Flour
1 tsp Salt
1/4 tsp Mustard,dry
1/4 tsp Pepper
2 cup Lard
----------------- CHICKEN GRAVY ----------------
2 tbl Butter
1 tbl Flour
3/4 cup Chicken stock
1/4 cup Light cream
Salt
Pepper
Method:
* - Cut each into 8 pieces, backbone removed (save liver and gizzard for
another use).
1. Wash each piece of chicken under cold running water. Pat dry with
paper toweling.
2. Place flour, salt, mustard, and pepper in a large paper bag. Twist
closed and shake to blend ingredients. Drop the chicken pieces into the
bag a few at a time and shake the bag vigorously until each piece is
thoroughly coated. Remove the chicken pieces from the bag and shake off
excess flour - there will be plenty of it. Then lay them side by side on
waxed paper and place them near the stove so that you can get to them
easily when you start frying.
3. Preheat oven to warm and in it place a large baking dish lined with
paper toweling.
4. Heat the lard in a heavy 10-12" skillet. The fat should fill the pan
to a depth of about 2 inches. Add more lard if necessary.
5. Place over moderate heat and when the fat is hot but not smoking,
begin frying chicken. Put in the thigh and legs first and cover the pan
at once.
Let the chicken fry over moderate heat, lifting the cover occasionally
to check the process, and when deep brown turn - with a wooden spoon, so
you don't pierce the skin. Cover and brown the other side. As each piece
is cooked, remove it, place it in the warm oven, and put an uncooked
piece in its place.
6. Cook all of the chicken in the same way. Just remember that the white
meat will take a little less time to cook than the dark pieces.
7. Leave the chicken in the oven while preparing the gravy.
*** CHICKEN GRAVY
***
1. Pour the frying fat from the pan, replace it with the butter, melt,
then stir in the flour. When bubbly, stir in the stock and cream, and
cook until sauce thickens. Season with salt and pepper.
2. Serve the sauce separately to spoon over the chicken pieces at the
table.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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