Robb Dabb's, don't know what happened to him but he was a poster on another food ng, knows how to make American (southern) Fried Chicken! Here's his recipe:
2-1-2 lbs. cut up chicken 1-2 c. seasoned flour 2 Tablespoons salt (that is not a typo) 1-4 c. butter 1-2 c. vegetable shortening or lard
In a shallow bowl, combine flour, salt and pepper. In a large, heavy skillet cast iron preferred combine equal portions of butter and shortening or lard. When butter and shortening are melted, fat should be 1-4 inch deep. Heat until a drop of water sizzles when flipped into the hot fat. Dredge chicken pieces in seasoned flour and place in the skillet. Take care not to crowd the pieces. Brown until the chicken is the colour of honey oak on one side. Then turn and brown the other side. Brown the meaty pieces first. Allow 20-30 minutes to brown the chicken on both sides. Cover. Cook on LOW heat 30 minutes or until chicken is tender. For crispy chicken, remove cover and increase heat in the last 10 minutes of cooking. Turn chicken as needed to prevent over-browning.
Jill -- I used to have a handle on life...but it broke off.
Vine ripe tomatoesThere are two types of round field tomatoes-mature green and vine ripe. Mature green tomatoes are the backbone of the U.S. fresh field tomato industry and are the major...
