Prep 1 hr
Cook 1 hr
Old family recipe, so simple that guests refuse to believe that I'm not hiding some secret ingredient! Removing the skin from the chicken greatly reduces the fat content, but the chicken is moist and tasty, with a lovely brown crust. It's labor intensive, but worth every minute!
- 1 frying chicken, cut up and skinned
- 1⁄2 cup flour
- 1⁄2 cup milk
- 2 teaspoons salt
- recycled shortening
- Cut the chicken into pieces.
- Remove skin and extra fat from each piece (except wings -- too hard!).
- When all pieces are skinned and rinsed, salt each piece on both sides and put into a large bowl.
- Cover bowl and allow to sit in refrigerator overnight, if possible, but at least for an hour or two.
- Heat your recycled shortening (see below) in dutch oven.
- Pour milk into a medium bowl, and flour into another.
- When the shortening is hot enough, roll a piece of chicken in the flour, then dip into the milk, then roll in flour again.
- Carefully drop each piece into hot oil. If the shortening is hot enough, the chicken will float. Depending on the size of your kettle, a whole chicken might be 4-6 batches; just don't overload the kettle.
- Larger pieces may need to be turned over.
- Remove pieces with tongs when golden brown; place on paper towels to drain.
- Serve hot, but it's great cold the next day!
- Recycled shortening: Crisco, for example, comes in a 3-lb. "can" (in quotes because it's cardboard, not metal). The first time you make this chicken, use a full can. When the cooking is done and the shortening has cooled somewhat, pour the liquid into a container (metal coffee can, or similar) except for the brown sludge at the bottom (residue from flour, etc,) which is thrown out. Save the shortening, covered, in your refrigerator until next time. Add enough fresh shortening to the kettle to replace the part you threw out. P.S. When starting with all fresh shortening, adding a little bacon grease will improve flavor of your first batch of chicken.
5-Stars isn't enough. I used the brown it in the fat, finish in the oven technique since I had a lot of chicken and a small fryer and it came out superbly. I added a little thyme and black pepper to the flour since we like those seasonings on chicken (needed garlic powder but was out). I can't believe how light and non-greasy this is yet perfectly crisped.
WOW - I saw that you were the featured chef and read your profile. As soon as I noticed you had a deep-fried chicken recipe, I knew I had to try it. It IS the BEST I have ever tried in my life. So simple, yet different from any other recipe I have found. Thanks so much for sharing.
I salted it and then directly floured it. I did add Cayenne, Garlic Powder, Onion Powder, Oregano and Pepper to the flour mix though. My parents and sister said, "wow, finally we have fried chicken with flavor!" I do think that the salt was the trick though! Thanks for posting, Ciao, Bella