Southern Fried Chicken Recipe
A good way to win some compliments from friends and family is to prepare Southern Fried Chicken using this recipe. Stock up on Chicken as you will want to make this Southern Fried Chicken time and again. This Southern Fried Chicken makes a compelling Main Dish for most party meals. In my opinion, if one is a chef, one ought to have a personal recipe of Southern Fried Chicken, just like I do.
Ingredients
2 broiler fryers cut up
3 cups light cream or table cream
2 cups plus
1 tablespoon sifted flour
2 1/2 teaspoons salt
1/2 teaspoon pepper
Shortening or vegetable oil
Directions
Wash chicken pieces; pat dry.
Place in a single layer in a large shallow dish; pour 1 cup of the cream over top; chill at least 20 minutes.
Shake chicken pieces, a few at a time, in a mixture of the 2 cups flour, 2 teaspoons salt and 1/4 teaspoon pepper in a paper bag to coat well.
Dip each again in remaining cream in dish; shake again in flour mixture.
Melt enough shortening or pour enough vegetable oil into each of two large heavy frying pans to make a depth of 1 1/2 inches; heat.
Add chicken pieces, skin side down.
Brown slowly, turning once, then continue cooking 30 minutes, or until tender.
Remove;, keep warm while making gravy.
Pour all drippings from frying pans into a small bowl; measure 2 tablespoonfuls and return to one pan.
Stir in 1 tablespoon of flour, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook, stirring constantly, until bubbly.
Stir in remaining 2 cups cream; continue cooking and stirring, until gravy thickens and boils 1 minute.
Serve separately.
Place in a single layer in a large shallow dish; pour 1 cup of the cream over top; chill at least 20 minutes.
Shake chicken pieces, a few at a time, in a mixture of the 2 cups flour, 2 teaspoons salt and 1/4 teaspoon pepper in a paper bag to coat well.
Dip each again in remaining cream in dish; shake again in flour mixture.
Melt enough shortening or pour enough vegetable oil into each of two large heavy frying pans to make a depth of 1 1/2 inches; heat.
Add chicken pieces, skin side down.
Brown slowly, turning once, then continue cooking 30 minutes, or until tender.
Remove;, keep warm while making gravy.
Pour all drippings from frying pans into a small bowl; measure 2 tablespoonfuls and return to one pan.
Stir in 1 tablespoon of flour, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook, stirring constantly, until bubbly.
Stir in remaining 2 cups cream; continue cooking and stirring, until gravy thickens and boils 1 minute.
Serve separately.
