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Southern Fried Chicken

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Sassy Southern Fried Chicken

Jane Butel's Southwestern Kitchen - Jane Butel

HPBooks

1 cup all-purpose flour

1/2 cup cornflake crumbs

1 teaspoon crushed caribe chile or to taste

1/2 teaspoon ground pequin chile

1 teaspoon poultry seasoning

freshly ground black pepper

1 (2 - 2 1/2 lb) whole chicken

1 cup buttermilk or milk

vegetable oil

cream gravy (recipe follows)

Process flour, crumbs, crushed chile, ground chile, poultry seasoning, and pepper in a food processor until fine; set aside.Cut chicken into serving pieces. Soak in buttermilk 30 minutes at room temperature or in the refrigerator 2 hours, turning and rotating the pieces to coat uniformly. Heat 2 inches of oil in a deep skillet over medium heat. To bread the chicken, lift the pieces out of the milk, shaking lightly. Then roll in the flour mixture and set on a waxed paper-covered baking sheet. Let stand about 5 minutes, then roll in the flour mixture again.Place chicken pieces in the oil and partially cover the skillet.

Cook 12 to 15 minutes or until golden (not too brown) on the first side. Turn, re-cover, and fry the other side. When chicken is uniformly golden and fork tender, drain well on paper towels. Keep warm in a 200° F. oven. Do not cover tightly or it will become soggy. Prepare gravy. Serve chicken with mashed potatoes and cream gravy. Makes 2 to 4 servings.

Southern Cream Gravy:

1/4 cup all-purpose flour

1 cup half-and-half

1 cup milk

salt and pepper to taste

Drain off all oil from the skillet except 1/4 cup, leaving the browned bits in the skillet. Add flour and cook, stirring, over medium heat until flour lightly tans. Gradually stir in half-and-half; cook, stirring constantly, until mixture is bubbly. Add milk; cook, stirring, until thickened and smooth. Taste and season with salt and pepper.

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