I'd already be absolutely starving by the time church services would let out around noon. When I was a kid, I used to just love the huge trays of fried chicken my parents and I would pick up on our way home from church, when we would invite company over for lunch. The Idea is to brown both sides of the chicken and then turn down the heat and finsh cooking the chicken depending on the size of the peices cooking time can take up to 45 minutes.Īfter the chicken is cooked drain the oil saving all the "craclins" and reserving 1 tablespoon of oil for each cup of gravy anticipated.This fried chicken is extra crispy and delicious because it’s double dredged and seasoned with lots of spices! And when you're looking for the best fried chicken, nothing beats the taste of buttermilk fried chicken, crisped up to perfection! The pan has to be big because the chicken can not be crowded in the pan because if it steams the coating comes off the chicken. In a large frying pan heat the oil to med to high heat. The Flour for dredging should be highly spiced.ĭredge the chicken pieces in the flour and then into the milk and then back into the flour. sage, thyme, black pepper, salt and cayenne.Then one of my cooks informed me she was from Maryland and she reminded me that Maryland is south of the Mason Dixon Line so this is a Southern Fried Chicken. And I found Several Recipies they varied as far as spices and wether to use milk or butter milk but the techniques were all the same. At one time I fond myself in need of a recipe for Maryland fried Chicken. My Mom had always made fried chicken when I was a kid and I picked up her technique.
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