On Sun, 04 Dec 2005 23:42:05 GMT, "Richard Green" opined:
IMHO, fried chicken doesn't need to be overwhelmed with spices and the below recipe, and I suspect the one you posted, are traditional and I know mine is very tasty. And the below recipe suggests 350¡F, which works quite well.
Limp. AFAIK, the only way to crisp it up again is to re-fry it.
Your recipe is very much like the one I've used for a few years. I'd tried to duplicate my mother's excellent fried chicken (sure wish I'd had her show me before it was too late) and this one tastes exactly like hers.
Buttermilk Fried Chicken
meats and poultry
1 whole chicken; cut into 8 pieces 1 1-2 cup buttermilk 2 cups all purpose flour 3 - 4 cups vegetable shortening
U2 can have Xmas cake, a rave 894HELL, no! I love the stuff! But Mom's recipe makes about 7 billion cakes, so it gets pretty expensive. I haven't made it in many years. That's...
Place chicken pieces in a gallon-sized zipper-lock bag. Mix buttermilk with 1 teaspoon salt and 1-2 teaspoon pepper. Pour mixture over chicken; seal bag, then refrigerate for at least 2 hours and up to 24 hours.
Meausre flour, 1 teaspoon salt and 1-2 teaspoon pepper into a large double brown paper bag; shake to combine. Drop half of chicken pieces into flour mixture and shake thorooughly to completely coat with flour. Remove chicken from bag, shaking excess flour from each piece. Place coated chicken pieces on a large wire rack set over a jelly roll pan until ready to fry. Repeat coating with remaining chicken pieces.
Meanwhile, spoon enough shortening to measure 1-2 inch deep into a 12 inch skillet; heat to 350¡F. Place chicken pieces, skin side down, into hot oil, cover with lid or cookie sheet and cook for 5 mins. Lift chicken pieces with tongs to make sure chicken is frying evenly; rearrange if some pieces are browning faster than others. Cover again and continue cooking until chicken pieces are evenly browned, about 5 mins. longer. (Be sure oil continues to bubble; oil temperatures at this point should be between 250 and 300¡Fm and should be maintained at this level until chicken is done.) Turn chicken over with tongs and cook uncovered until chicken is browned all over, 10 to 12 mins. longer. Remove chicken from skillet with tongs and return to wire rack set over jelly roll pan.
Contributor: The Best Recipe
Fruitcake cookiesI forgot how much trouble these are to make. Cutting up all that sticky fruit (cutting up the dates was the worst.) Making a real fruitcake would have been a lot easier. But...
Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."
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