Madeline's Pan Fried Chicken
Makes 4 servings
When it comes to real fried chicken, I call up memories of my mother. Her's was perfect nicely browned, crisp but moist and tender. At the family reunions, her's was the first platter empty, while my aunt's pale contribution went begging.
Mom did it the traditional way, browning the pieces, then covering the pan briefly, then uncovering it for the last 10 minutes so the chicken would be crisp.
And that's how Jim Perdue's mother always cooked her Sunday night chicken. That's Perdue as in Perdue Farms, the giant chicken purveyors. Jim Perdue is now chairman of the board. He remembers his mother as a farm girl who dressed her own chickens in the back yard.
Her recipe is in Behind Every Great Chef, There's a MOM (previously published as Mom's Secret Recipe File (Hyperion, $12.95). Oh, yes, a heavy cast-iron skillet is the preferred pan. You don't have to look for antiques. Preseasoned cast-iron cookware made by Lodge is widely available.
Ingredients:2 cups flour
2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1 cup buttermilk
1 cup solid vegetable shortening
3 1/2 pounds chicken legs and thighs
Directions:
Combine the flour, salt, pepper, poultry seasoning, garlic powder and red pepper in a medium-sized shallow bowl. Pour the buttermilk into a second shallow bowl.
Heat the shortening in a large skillet with sides 2 1/2 to 4 inches high over medium heat until it reaches 350 degrees. While the oil is heating, dip the chicken pieces, one at a time, in the buttermilk and then roll in the flour mixture to coat them evenly (shake the pieces to remove excess flour). When the shortening reaches the proper temperature, add the chicken pieces, with the larger pieces toward the center. Fry, uncovered, until the chicken is golden brown, about 15 minutes, turning to brown the pieces evenly.
Turn the heat to low and cook, covered for 5 minutes. Uncover again and cook 5 to 10 minutes more, turning once or twice, until the juices run clear. The interior temperature should be 170 degrees. Drain on paper towels or a metal rack. The temperature will climb to 180. Serve hot or refrigerate and serve cold.
Submitted By Ann Heller
Dayton Daily News
When it comes to real fried chicken, I call up memories of my mother. Her's was perfect nicely browned, crisp but moist and tender. At the family reunions, her's was the first platter empty, while my aunt's pale contribution went begging.
Mom did it the traditional way, browning the pieces, then covering the pan briefly, then uncovering it for the last 10 minutes so the chicken would be crisp.
And that's how Jim Perdue's mother always cooked her Sunday night chicken. That's Perdue as in Perdue Farms, the giant chicken purveyors. Jim Perdue is now chairman of the board. He remembers his mother as a farm girl who dressed her own chickens in the back yard.
Her recipe is in Behind Every Great Chef, There's a MOM (previously published as Mom's Secret Recipe File (Hyperion, $12.95). Oh, yes, a heavy cast-iron skillet is the preferred pan. You don't have to look for antiques. Preseasoned cast-iron cookware made by Lodge is widely available.
Ingredients:2 cups flour
2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1 cup buttermilk
1 cup solid vegetable shortening
3 1/2 pounds chicken legs and thighs
Directions:
Combine the flour, salt, pepper, poultry seasoning, garlic powder and red pepper in a medium-sized shallow bowl. Pour the buttermilk into a second shallow bowl.
Heat the shortening in a large skillet with sides 2 1/2 to 4 inches high over medium heat until it reaches 350 degrees. While the oil is heating, dip the chicken pieces, one at a time, in the buttermilk and then roll in the flour mixture to coat them evenly (shake the pieces to remove excess flour). When the shortening reaches the proper temperature, add the chicken pieces, with the larger pieces toward the center. Fry, uncovered, until the chicken is golden brown, about 15 minutes, turning to brown the pieces evenly.
Turn the heat to low and cook, covered for 5 minutes. Uncover again and cook 5 to 10 minutes more, turning once or twice, until the juices run clear. The interior temperature should be 170 degrees. Drain on paper towels or a metal rack. The temperature will climb to 180. Serve hot or refrigerate and serve cold.
Submitted By Ann Heller
Dayton Daily News
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