Subj : 7/6 Fried Chicken Day - 5
To   : All
From : Dave Drum
Date : Thu Jul 06 2023 13:26:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lucius Beebe's Fried Chicken
 Categories: Poultry, Dairy, Herbs
      Yield: 4 Servings
 
      3 lb Bone in, skin on chicken
           - parts
    1/2 c  Buttermilk
      1 c  All-purpose flour
      1 ts Dried thyme
    1/2 ts Paprika
    1/2 ts Kosher salt
    1/4 ts Dried sage
    1/4 ts Black pepper
        ds Cayenne
    1/4 c  Oil
 
  Rinse and dry the chicken parts, and sprinkle them with
  a little salt and pepper. Pour the buttermilk into a
  small bowl. In a medium shallow dish, combine the flour
  and all the seasonings. You can either use this bowl to
  bread the chicken pieces, or you can toss the mixture
  into a clean brown paper bag. I usually do the latter so
  I can shake them around. Two at a time, dip the chicken
  parts into the buttermilk and then dip them in the
  flour, moving the pieces around until theyrCOre fully
  coated. Shake off the excess flour, then set them on a
  large plate until ready to fry.
  
  In a large cast iron or other heavy bottomed frying pan,
  heat the oil until shimmery hot, but not smoking. Make
  sure the pan has a lid nearby, or borrow one from
  another similarly sized pan. Fry the chicken in two
  batches, about 4-5 minutes per side, until golden.
  Return all the chicken to the pan in one layer if
  possible, or stacked if necessary. Cover and reduce the
  heat to low. Cook for about 15 more minutes until cooked
  through to the bone. Transfer the chicken to a plate
  lined with paper towels and season with salt. Serve
  immediately.
  
  * If you want gravy, pour off all but 1 Tbsp. of the oil
  from the pan. Over medium heat, whisk in 1 Tbsp. of any
  leftover flour mixture (or 1 Tbsp. new flour) and cook
  it for a minute. Then whisk in about half a can of
  evaporated milk (NOT condensed milk), whisking
  constantly to scrape up the brown bits and simmering
  until it reaches the desired consistency. (You could
  also use 1/2 cup regular milk-it'll just take longer to
  cook down to the right consistency, maybe 5-10 minutes).
  Season with salt and pepper, and any other seasonings
  you enjoy.
  
  RECIPE FROM: https://www.foodonthefood.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If you cannot do great things do small things in a great way.
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