Prep 30 mins
Cook 30 mins
I don't ever fry chicken anymore but some of you might want to try this Texas style recipe.
- 3 lbs frying chickens
- 2 -2 1⁄2 cups Crisco (or other vegetable shortening)
- 1 teaspoon salt (or to taste)
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon white pepper
- 1 teaspoon sweet paprika
- 1⁄2 teaspoon poultry seasoning
- 1⁄4 teaspoon garlic powder
- 2 cups all-purpose flour
- 1 egg, lightly beaten
- 1⁄2 cup milk
- Combine the flour and all spices. Set aside. Combine the egg and milk in a separate dish. Set aside.
- In a heavy skillet, preferably cast-iron, melt shortening to a depth of 1 inch over high heat.
- While the shortening is heating, rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated.
- When the melted shortening reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
- Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes.
- Remove chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic.
I made this recipe for (PAC) Pick~A~Chef Fall 2007. The is a wonderful recipe for fried chicken. I used it for chicken tenders and they tasted wonderful and looked great. They cooked to a beautiful golden brown. I will be using again and again.