Daniel Boones Fried Chicken Food

DANIEL BOONE'S FRIED CHICKEN

Steps:

• Roll the pieces of chicken in a wooden mixing bowl of flour heavily seasoned with salt, pepper and paprika. Grease a large cast iron skillet with the butter and fry each piece of chicken. Brown well on both sides. Then reduce the heat slightly and add the water. Cover the skillet and cook for 15 minutes on each side. Take the fried chicken from the skillet and pour off all but 2 tablespoons butter. Add the flour to the melted butter, blend well and stir until nicely browned. Then add the salt, pepper, paprika and boiling water. Simmer until the gravy is smooth and thickened, stirring constantly. Lastly, stir in the cream and blend. Pour this gravy around the chicken on a large platter.

DANIEL BOONE'S FAVORITE HONEY-FRIED CHICKEN

Steps:

• Melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees F (175 degrees C). Whisk together the honey and white vinegar; set aside. Whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
• Season the chicken pieces with salt and black pepper. Roll chicken in the flour mixture to coat evenly; shake off excess. Place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. Turn the chicken pieces over and brown on the other side.
• Reduce heat to low. Cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. Pour off most of the shortening. Pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.

DANIEL BOONE'S FAVORITE HONEY-FRIED CHICKEN

Steps:

• Melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees F (175 degrees C). Whisk together the honey and white vinegar; set aside. Whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
• Season the chicken pieces with salt and black pepper. Roll chicken in the flour mixture to coat evenly; shake off excess. Place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. Turn the chicken pieces over and brown on the other side.
• Reduce heat to low. Cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. Pour off most of the shortening. Pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.