recipes

Tuesday, June 21, 2016

COVERED FRIED CHICKEN

GROWING UP, WHEN MY MOTHER COOKED FRIED CHICKEN, SHE ALWAYS USED A CAST IRON SKILLET AND SHE ALWAYS COVERED HER CHICKEN WITH A LID AS IT COOKED.
DOING SO GIVES IT A DIFFERENT TYPE OF CRISPINESS, ITS REALLY GOOD !!!!!!

1 – Whole Fryer, cut up
2 cups Flour
Salt and Black Pepper, to taste
Oil  or shortening, for frying.
1ts paprika
1ts garlic powder
Season chicken in a bowl
use a seperate bowl and add flour
heat oil before you start to season the chicken- this was it gets nice and hot on medium heat

Heat the oil  in a cast iron skillet to 350ยบ for frying
oil should be about ¾ of an inch deep inside the skillet. Carefully place pieces of floured chicken in the hot oil, skin side down. Cover  with a lid and let the chicken cook for 8 minutes per side.

1 comment:

  1. My mom and her mom cooked chicken with a lid. Oh, the smells coming from that skillet...nothing like it. :)

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