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| Home -> [Chicken, Fried, North American, Poultry, Texas] -> [East texas fried chicken Recipe] |
East texas fried chicken
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Fried, North American, Poultry, Texas |
Rating: |
no rating. |
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Ingredients:
| 4
| cup | Buttermilk | | 2
| tsp | Tabasco sauce | | 2
| tsp | Salt | | 1
| tsp | Black pepper | | 4
| lbs | Chicken parts | | 1 1/2
| cup | All-purpose flour | | 1 1/2
| lbs | Shortening, preferably | | | -crisco | | 3
| tbsp | Bacon drippings |
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Procedures:
| 1 | Recipe by: texas home cooking - isbn 1-55832-059-8 in our travels through texas, we"ve found fried chicken seasoned with orang | | 2 | at least 2 ?hours (and up to 12 hours) before you plan to eat, mix the b | | 3 | about 20 minutes before you plan to fry the chicken, bring it to room tempe | | 4 | in a 10- to 12-inch cast-iron skillet, melt the shortening over high heat. | | 5 | starting with the dark pieces, take a piece of chicken out of the marinade, | | 6 | lower the heat slightly, take off the cover, and use tongs to turn over the | | 7 | remove the chicken with the tongs -- it will be a deep, rich brown -- and l | | 8 | serve the chicken hot with mashed potatoes and white gravy made with the p | | 9 | variation: among all the possible variations on fried chicken, we"re partia |
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