My response: your chicken, your way. :)
I don't know how old I was when I first learned how to make my grandma's chicken. Maybe seven?
As a kid, I used to love Kentucky Fried Chicken. Back when there was the Colonel and back before it was abbreviated.
And when my grandmother started the makings of fried chicken, I would screech at the top of my lungs, "TUCKIED chicken!!!"
Up until my grandmother died, she would always ask if I wanted Tuckied Chicken. :)
My job as assistant-tuckied chicken maker was clear: prep cook.
My job was to coat the chicken pieces in the egg and flour mixture while Grandma heated the oil on the stove. During this time, we would talk and talk. And talk. About life. About family. And about The War. We talked a lot about The War.
Over the years, we made many batches of chicken together. And we talked a lot.
I know a few people have been asking for Grandma Kelley's Fried Chicken recipe, so here goes:
(no exact measurements--suit to taste)
Ingredients
1 whole fryer cut up
3 eggs
2 cups flour
s/p
1 cup oil
(Cayenne pepper if you want to cajun it up)
Directions
1. Heat oil in pan on medium in fry pan or cast iron skillet.
2. Beat eggs into small bowl.
3. Mix flour and seasonings into separate bowl.
4. Coat pieces in egg and dredge in lour mixture in fully-covered.
Cooking Directions
1. Let oil come to a low boil.
2. Place chicken breasts first--breast side down,
3. Keep turning until evenly browned and cooked all the way through. (About 10 minutes each side, depending on size.)
4. Transfer onto paper-towel covered plate to drain.
5. Add thighs and legs. These will take less time.
Use a meat thermometer if need be.
Transfer all pieces to covered plates to drain.
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| (image courtesy of Framed In The Doorway) |
xoxo
FITD love,
B
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