Mrs Hoviss Fried Chicken Food
MRS. HOVIS'S FRIED CHICKEN
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 8 or more servings
Number Of Ingredients 10
Steps:
- Carefully cut each chicken into 8 pieces: 2 legs, 2 thighs, 2 breast pieces, 2 wings (with wing tips removed, if desired). Use the carcasses for soups and stock.
- Combine the salt, black pepper, poultry seasoning, paprika and cayenne, and blend well. Coat chicken pieces with this mixture.
- Coat the pieces with flour. The Southern technique calls for putting the flour in a large, heavy brown paper bag, adding the chicken pieces a few at a time and tossing. Remove and shake off excess flour.
- Heat half the white shortening, half the lard and half the bacon fat in each of two large skillets, preferably black iron. Heat the fat until it is lightly smoking.
- Put the chicken pieces in, skin side up, and cook until crisp and golden brown on one side, about 12 to 14 minutes. Turn the pieces and continue cooking 12 to 14 minutes on the second side, taking care not to burn the pieces.
FRIED CHICKEN
Steps:
- Sprinkle the fryer with salt and pepper. Pour the milk and water over the fryer and marinate for about 10 minutes. Dip in a bowl of all-purpose flour. Shake off the excess flour. Heat oil to 300° and deep-fry (or heat oil to medium and panfry) the chicken. Make sure the chicken is covered with oil at all times. Fry until golden brown.
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