Southern Fried Chicken
Yield
4 servingsPrep
15 minCook
50 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
fryer, cut up |
|
| ½ | cup |
evaporated milk
or rich milk |
|
| ½ | cup |
water
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
fryer, cut up |
|
| 118 | ml |
evaporated milk
or rich milk |
|
| 118 | ml |
water
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
paprika
|
|
| 237 | ml |
all-purpose flour
|
|
| 1 | x |
vegetable oil
|
*
|
Directions
Mix water and milk.
Cut chicken and dip in liquid. Put dry ingredients in paper bag.
Heat shortening to near smoking. Take the chicken from liquid, put one at a time in paper bag and shake.
Put in skillet.
Brown both sides, covered tightly.
Turn heat on low and cook 40 minutes.
Uncover.
Turn heat to up to crisp the chicken 5 to 10 minutes turning once.
