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  How to Fry Chicken

Fry Tasty Chicken with Grandma's Fried Chicken Recipe

Fried ChickenWhen grandma poured a pot of almost boiling water in a bucket under the elm tree in the backyard, picked up her hatchet and went toward the chicken coop, it meant two things: 1) I was going to help her pluck its feathers after it was dipped in the bucket of almost boiling water, and 2) we were having Fried Chicken for dinner!

Today I just buy them, not as good, certainly, but still a gourmet treat!

Chicken can be over-cooked, especially the breast, which is more often dried out than not in the frying of it.

Moist, Tender and Well Done

Sometimes I buy and cut up a whole fryer, sometimes I buy nothing but boneless, skinless breasts for frying. It’s always moist and tender.

1) Cut off any excess fat and excess skin.
2) In a large pot or bowl, add ½ cup of Kosher salt to 1 ½ cups water and stir to dissolve.
3) Place the chicken parts in the water and refrigerate for 8-10 hours, or overnight.
4) Rinse the chicken part under running water.
5) Mix 2 teaspoons of ground black pepper and 1 cup All Purpose flour in a large plastic bag while the chicken parts are still wet, add 2 or 3 pieces at a time and shake to thoroughly coat each piece.
6) Coarsely crush 2 sleeves of saltine crackers with a rolling pin.
7) Place the crumbs into a shallow pan or large plate, and sprinkle with your favorite dry seasonings: basil, oregano, garlic powder and onion powder are my favorites. Add 1 to 2 teaspoons of each and mix them all well into the crumbs. (You don’t have to add any seasonings at all, or you may prefer some other seasonings-suit yourself.)
8) With a fork, in a shallow pan or plate, beat 2 eggs with ¼ cup of water.
9) Dip the floured chicken parts one at a time into the egg wash. The floured chicken will now adhere the egg wash to the chicken parts.
10) Dredge the parts, 2 or 3 at a time, in the saltine crumbs and place the breaded pieces on a large plate. No need to have space between them, as they won’t stick together. You can even stack 2 or 3 layers on top of each other, and refrigerate for at least an hour, or even the day before you intend to fry them.
11) Using a thermometer in a deep heavy pot, heat corn oil to 375 F.
12) Place 2 or 3 pieces at a time in the heated oil, being careful not to splash the oil.
13) When the pieces are browned, place them on a cooling rack, with space between each piece that you’ve placed inside a shallow sided baking sheet.
14) Place the chicken in a pre-heated 350 F. oven for 45 minutes.

Let the chicken cool for a few minutes, and enjoy!





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Beef Secrets Straight From the Butcher by Lee O'Hara of

BEEF SECRETS straight from the BUTCHER

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