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Fried Chicken

1 whole chicken or any combo of chicken pieces
1 to 2 c. of flour for coating
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs

Wash and dry chicken parts. Combine salt, pepper, and flour and coat chicken. Dip each piece in egg mixture and brown each side in hot, melted shortening and butter. Lower heat and cook for about 15 minutes more on each side. Use heavy iron or aluminum frypan if possible.

Remove from pan and drain on paper towels. Pour all but 3 tablespoons of fat from pan and return to heat. Add 3 tablespoons flour to pan and stir with fat until lightly browned. Add 2 cups of milk and some parsley or parsley flakes and cook on medium heat until thick. Put in gravy boat and serve with the chicken that you have arranged on a platter.

Crispy Fried Chicken

˝ cup skim milk or buttermilk
1 tsp poultry seasoning
1 cup cornflakes, crumbled
1˝ Tbsps onion powder
1 ˝ Tbsps garlic powder
2 tsps black pepper
2 tsps dried hot pepper, crushed
1 tsp ginger, ground
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
1 tsp vegetable oil (use to grease baking pan)
a few shakes paprika

1.Preheat oven to 350° F.
2.Add 1/2 teaspoon of poultry seasoning to milk.
3.Combine all other spices with cornflake crumbs and place in a plastic bag.
4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess,then quickly shake in bag with seasoning and crumbs.
5.Refrigerate for 1 hour.
6.Remove from refrigerator and sprinkle lightly with paprika for color.
7.Evenly space chicken on greased baking pan.
8.Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy “skin.”

(Do not turn chicken during baking.)


 

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