Thursday, March 27, 2008

Maryland Fried Chicken


Select pieces of chicken skin and bone on.
Breast,legs, thighs are the usual picks( about 3 lbs)

4 cups all purpose flour
3 eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 /2 teaspoon paprika
Crisco

Liberally sprinkle each piece of chicken with salt and pepper.
Mix flour, salt, pepper, and paprika in a large container, I use a square pan or Tupperware.
Mix eggs and milk in a bowl large enough to fit a large chicken breast piece.

If you have an iron skillet, this is the best to use for frying chicken.

Dip chicken pieces in egg/milk then coat with flour mixture, repeat with the same piece of chicken.

Mom always used Crisco for frying. Melt Crisco in skillet, enough to make oil or shortening come only about half way up the sides of the pan. This is important because the oil rises when each piece of chicken is added ,you do not want it to spill out over the sides.
Turn the heat to medium high: test by adding a drop of water to the shortening, if it sizzles, it is ready.
Place about 4 pieces of chicken into the hot shortening. Allow to cook on the first side about 8 minutes, and on the second side about 6 minutes, until crispy and brown. Pieces with large bones like legs and thighs may need an additional minutes per side to get totally done inside.
Remove the chicken from the skillet and drain well on brown paper bags. Cook the 2nd batch.
Wrap tightly with foil to keep warm or place in an aluminum pan with parchment paper between layers of chicken.

This brings back such good memories. The kitchen smelled so good.
My sister and I used to love the little crunchy pieces of batter that fell off in the pan, so mom would put those on the platter for us to find.
I know in this day and age with everyone worried about "fat" in the diet, not many people fry chicken any more. But we do not eat it every day, so go ahead and make it a special occasion and treat your family to a really good dish.
It's worth the effort!

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