Fried Chicken A La Southern Belle Recipe
Ingredients
| 1 broiler-fryer, 2 1/2 to 3 lbs., cut up lineups cream | ||
| Savory | 1 1/2 Teaspoon | |
| Ground black pepper | 1 Teaspoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Paprika | 1 1/2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Monosodium glutamate | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Shortening and butter | ||
Directions
Marinate chicken pieces 1 hour in a mixture of cream, savory, and 1 teaspoon pepper, turning once.
Remove chicken from cream.
(Cream may be used for gravy.) Coat with a mixture of the flour, paprika, salt, monosodium glutamate, and the 1/4 teaspoon pepper.
Set aside 30 minutes.
Meanwhile, fill a large heavy skillet one-half full with the fat.
Heat to 360°F.
Fry only a few chicken pieces at a time 10 to 13 minutes (about 5 minutes for wings), or until tender and browned; turn pieces several times during cooking.
Drain over fat a few seconds; remove to absorbent paper-lined platter.
Keep warm.
Remove chicken from cream.
(Cream may be used for gravy.) Coat with a mixture of the flour, paprika, salt, monosodium glutamate, and the 1/4 teaspoon pepper.
Set aside 30 minutes.
Meanwhile, fill a large heavy skillet one-half full with the fat.
Heat to 360°F.
Fry only a few chicken pieces at a time 10 to 13 minutes (about 5 minutes for wings), or until tender and browned; turn pieces several times during cooking.
Drain over fat a few seconds; remove to absorbent paper-lined platter.
Keep warm.
Chef
