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Old 04-12-2016, 11:05 AM   #11
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Beef loin steaks, red potatoes, carrots and side salad. Slow night. :-/

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Old 04-12-2016, 11:38 AM   #12
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Spaghetti with sauce frozen from last week, Fox Point-seasoned toasted homemade bread and salad.
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Old 04-12-2016, 04:31 PM   #13
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Originally Posted by Aunt Bea View Post
Cheryl,

Would you mind sharing your small batch fried chicken recipe/technique.

Thanks, B
Hi B. Sure. I usually roast or grill chicken, but once in a while I love a good fried chicken.

For 2 or 3 chicken thighs, depending on size:
About a half cup of flour - maybe a little more. I mix in a good amount of S and P, and about a tsp each of garlic powder, onion powder, and smoked paprika. Penzeys. LOL. You could use whatever you like, I just happen to like that blend.

I put the flour mix in a plastic bag and shake the chicken in it, put the chicken in an egg wash, then back in the seasoned flour to coat. Let it sit for 15 minutes or so, so the flour mixture adheres to the chicken.

Hot cast iron pan, enough melted Crisco shortening to come up about halfway up the sides of the chicken, fry skin side down until nice and brown, turn, and fry the other side. I fry it uncovered, except for the spatter screen. Takes about 15 minutes or so. Drain on paper towels or a rack.

It's pretty much how I remember my grandma frying chicken, except she probably just used s and p back then. It was still delicious.
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Old 04-12-2016, 04:40 PM   #14
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Quote:
Originally Posted by Cheryl J View Post
Hi B. Sure. I usually roast or grill chicken, but once in a while I love a good fried chicken.

For 2 or 3 chicken thighs, depending on size:
About a half cup of flour - maybe a little more. I mix in a good amount of S and P, and about a tsp each of garlic powder, onion powder, and smoked paprika. Penzeys. LOL. You could use whatever you like, I just happen to like that blend.

I put the flour mix in a plastic bag and shake the chicken in it, put the chicken in an egg wash, then back in the seasoned flour to coat. Let it sit for 15 minutes or so, so the flour mixture adheres to the chicken.

Hot cast iron pan, enough melted Crisco shortening to come up about halfway up the sides of the chicken, fry skin side down until nice and brown, turn, and fry the other side. I fry it uncovered, except for the spatter screen. Takes about 15 minutes or so. Drain on paper towels or a rack.

It's pretty much how I remember my grandma frying chicken, except she probably just used s and p back then. It was still delicious.
Thank you!!!

I'm glad to see you still use Crisco! I grew up with Crisco for pie crust and certain types of cookies.

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Old 04-12-2016, 04:53 PM   #15
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Originally Posted by Cheryl J View Post
Hi B. Sure. I usually roast or grill chicken, but once in a while I love a good fried chicken.

For 2 or 3 chicken thighs, depending on size:
About a half cup of flour - maybe a little more. I mix in a good amount of S and P, and about a tsp each of garlic powder, onion powder, and smoked paprika. Penzeys. LOL. You could use whatever you like, I just happen to like that blend.

I put the flour mix in a plastic bag and shake the chicken in it, put the chicken in an egg wash, then back in the seasoned flour to coat. Let it sit for 15 minutes or so, so the flour mixture adheres to the chicken.

Hot cast iron pan, enough melted Crisco shortening to come up about halfway up the sides of the chicken, fry skin side down until nice and brown, turn, and fry the other side. I fry it uncovered, except for the spatter screen. Takes about 15 minutes or so. Drain on paper towels or a rack.

It's pretty much how I remember my grandma frying chicken, except she probably just used s and p back then. It was still delicious.
It's been soooo long since I made fried chicken ... DH would go nuts

My mom made it pretty much that way, except she used S&P, poultry seasoning and regular paprika (there was no smoked available back then, afaik).
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Old 04-12-2016, 04:54 PM   #16
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You're very welcome, B!

Ahhh....the wonderful Loretta...I just love her! I saw her on "The Big Interview" with Dan Rather the other night. I had forgotten about that commercial until you posted it. Yes, Crisco shortening is the way to go for certain things. Frying chicken, and snickerdoodles cookies come to mind.
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Old 04-12-2016, 04:59 PM   #17
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It's been soooo long since I made fried chicken ... DH would go nuts

My mom made it pretty much that way, except she used S&P, poultry seasoning and regular paprika (there was no smoked available back then, afaik).
I add poultry seasoning sometimes, too. I'm out now, need to add a jar to my next order.
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Old 04-12-2016, 05:09 PM   #18
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I add poultry seasoning sometimes, too. I'm out now, need to add a jar to my next order.
Sage + thyme = poultry seasoning
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Old 04-12-2016, 05:19 PM   #19
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Yes, and often rosemary and marjoram too.
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