This is a Kentucky fried chicken recipe. It is however not the Colonel Sanders Secret recipe. The recipe below is a Kentucky style fried chicken recipe but different from that one, but it still tastes extremely good.
You can use lard, crisco (shortening), or one of the vegetable oils for this Kentucky fried chicken recipe, butter ham or bacon can also be added to the oil. The frying pan and oil temperature are really crucial. Too hot and the chicken will be burned and undercooked. Too low and the chicken will be soggy.
The ideal temperature for the Kentucky fried chicken recipe is about 365 degrees F (185 C). Use a frying thermometer to determine this. You can also test the temperature by dropping 2" square bread into the oil. It should turn golden brown in about 60 seconds.
Add the pieces one by one and do not crowd them. Do two or more batches, if you must.
Ingredients:
o 1 good chicken, cut into serving pieces, or use 8 to 10 leg pieces trimmed of excess fat.
o 1 tsp chopped tarragon
o 1 tsp chopped chervil
o 1 tsp chopped chives
o 1 tsp chopped parsley
o 1 - 2 cloves garlic, minced
o 1 tsp cayenne pepper (more or less to taste)
o 1 egg
o 1 cup flour
o Salt and pepper to taste
o Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable oil:
o 1 tsp chopped tarragon
o 1 tsp chopped chervil
o 1 tsp chopped chives
o 1 tsp chopped parsley
o 1 - 2 cloves garlic, minced
o 1 tsp cayenne pepper (more or less to taste)
o 1 egg
o 1 cup flour
o Salt and pepper to taste
o Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable oil:
Crisco shortening, corn, canola, peanut. The least flavor from Canola or corn oil imparts the most flavor lard the most. Crisco shortening result to the 'crispest' chicken. Canola is the healthiest.
Utensils needed: Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).
Utensils needed: Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).
Mix chicken with spices, garlic, chili, egg, salt, pepper, and 2 tablespoons of water in a bowl. Mix thoroughly. Blend in flour. Keep mixing until the flour is blended with other ingredients and chicken is coated. Add more water or flour if mixture is too thin or too dry. It should be dry but not powdery and not too wet - it has to adhere to the chicken.
ADD enough fat/ oil to your skillet to a depth of about 1/2 inch. Turn heat to medium. If you mixed in butter, skim any foam that rises to the surface.
WHEN the oil is hot raise heat (fire) to high. Add chicken pieces slowly to skillet. Cover the skillet and reduce heat to medium. The oil should sizzle but not smoking. Cook for 7 minutes.
UNCOVER the skillet, turn chicken and continue to fry for another 7 minutes. No need to cover the skillet
Turn the chicken again and cook for 5 more minutes. Turn as necessary to ensure that both sides are golden brown. The chicken removed from skillet. Drain oils on paper towels placed. Serve chicken immediately for best taste.
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