BONNIE'S FRIED CHICKFN
Mama has made these biscuits for years and
for years I have tried to duplicate them --finally for this Cookbook she shared her
secret...They are wonderful when accompanied with your favorite fried Chicken.
|1 whole fryer, cut into
|Wash and dry chicken parts. Marinate
in buttermilk 1 hour. Preheat oil in electric skillet, 375 degrees while preparing chicken.
(Tip-- heat skillet slightly before pouring in oil). Put 2 cups flour into large brown
bag. Place chicken parts which have been coated in buttermilk into bag and shake well.
Place in heated oil and sprinkle with salt and pepper. Cover and cook 20 minutes per side.
For crispy chicken do not cover. Larger pieces can finish cooking in a 325 degree oven.
Cover with foil if you don't wish to have a crisp crust. Note: Removing skin from chicken
does get rid of extra fatty layers and some extra calories as well. This buttermilk method
allows for a good crisp crust. If you desire a few extra crunchies, add 1/4 cup grits or
cracker crumbs to the flour. Salt and pepper the chicken as you begin frying. The salt
will help the chicken to bleed and give up some of its own juices--thus making more
flavorful biscuits as well as gravy.
2 cups flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1-1/4 cups milk
|Remove chicken from frying pan (hold
in oven to keep warm). Sift dry ingredients together. Stir in milk. Mixture will be gooey.
Drop by teaspoonsful into 375 degree or 400 degree oil in skillet in which you have just prepared chicken. All the little crunchies will adhere to these biscuits. Turn once. Each side should be a golden brown. Make sure oil is correct temperature. These biscuits are light and crisp and they do not absorb oil. Drain on paper towels.
*This is a favorite summer meal with fresh corn on the cob and a good salad. With fresh strawberries and your favorite homemade ice cream--big city guests will be in for a fantastic country dinner!|
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