Southern Fried Chicken

3 lbs. thawed, chicken breasts with skin (can use a fryer, thighs, legs or wings, too)
1 c. heavy cream
2 T. water
2 eggs
2 c. flour
1 t. salt
1/4 t. pepper
1/2 t. paprika
1 c. bacon fat (from about 1 lb. cooked bacon–great with fresh green beans)
1 c. Crisco
1 T. butter

Shake 1/2 t. salt and 1/8 t. pepper evenly over chicken in a 13 X 9 inch baking dish. Let sit for about 20 minutes. In a large bowl, mix cream, eggs, and water–mix thoroughly. Pour mixture over chicken. Refrigerate for one hour. In a large bowl, mix flour, paprika, 1/2 t. salt and 1/8 t. pepper Roll chicken in flour, covering completely. Set aside in another 13 X 9 inch baking dish.

How to Fry Chicken, perfectly every time!

On medium high heat in a large frying pan, melt butter, Crisco and bacon fat. Let heat for about 5 minutes. Place chicken, two at a time, in the hot oil. Turn after about 7 1/2 minutes on each side. Chicken should be golden brown and cooked through until it is white and flaky.

Enjoy!

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About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages (www.crownlaiddowndesigns.com) and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook: https://www.facebook.com/HollyGorinSmith

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