Ellens Fried Chicken Food

ELLEN'S CRISPY FRIED CHICKEN

Steps:

• 1. Rinse chicken and pat dry; set aside. In a shallow bowl or flat dish, mix together the flour and the seasonings. Heat oil in a large skillet.
• 2. While the oil is heating, dredge chicken pieces well in the seasoned flour. Be sure to cover all sides. Place coated pieces in the hot oil and set heat on medium high.
• 3. Brown chicken on all sides, being careful not to burn it. When it has browned to your liking, reduce heat to low, add 1/4 cup of water, and cover.
• 4. Cook chicken, covered, for about 40 minutes or until fork-tender. Remove lid, turn heat up to medium-high, and add a little more oil if needed. Re-brown the chicken until it has a crispy crust.
• 5. Remove chicken to a plate lined with paper towels to drain. Place in a warm oven while preparing the gravy.
• 6. TO MAKE GRAVY: Pour all but 1/4 cup oil from skillet. Scrape pan to loosen browned pieces of batter. Remove skillet from heat and stir in 1/4 cup seasoned flour. Place skillet over low heat; cook and stir flour until lightly browned. Slowly add 2 cups milk, stirring to reduce lumping. Add more seasoning if desired. Serve with mashed potatoes or biscuits, or bread, and over chicken.

ELLEN'S CHICKEN FRIED RICE

Steps:

• 1. Cook the rice according to package directions; drain, set aside.
• 2. Brown the chicken pieces in hot oil in large skillet over medium heat. After two or three minutes, add onion. Stir frequently.
• 3. When onion becomes translucent, add garlic and peas and carrots. Stir to mix. Add rice, eggs, and soy sauce. Mix thoroughly and let simmer over low heat until heated through.
• 4. If needed, add more soy sauce for desired consistency. Serve immediately.

ELLEN'S FRIED CHICKEN

Steps:

• Rinse the chicken pieces and pat dry. Beat the eggs and water together in a shallow bowl. In another shallow bowl, stir together the flour, paprika, salt and pepper. Dip the chicken pieces first in the egg mixture, then in the flour. Coat them well, shaking off any excess. Heat the oil in a deep-fryer or large deep skillet to 375 degrees. It should be hot, but not smoking. Lower the heat slightly, and fry the chicken in the oil in small batches until golden and crisp all over, 10-15 minutes. Drain the chick on paper towels. Serve hot or at room temperature, with lemon wedges.