MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grandma's Fried Chicken
Categories: Poultry, Eggs, Herbs
Yield: 5 Servings

MMMMM----------------------------RUB---------------------------------
4 ts Salt
2 ts Onion granules
1 1/2 ts Fine ground black pepper
1/2 tb Rubbed sage
1 ts Dried Thyme
1/2 ts Garlic granules

MMMMM--------------------------CHICKEN-------------------------------
2 (3 1/2 - 4 lb) fryers; cut
- up in 8 or 10 serving
- pieces each
2 c Flour; seasoned w/S&P
2 lg Eggs; well beaten
+=WITH=+
2 c Whole milk
3 c (or more) Crisco

In a small container, combine rub ingredients, mixing well.
Sprinkle the seasoning on chicken and rub it in. Seal the
chicken in a container and refrigerate overnight, if
possible.

Remove chicken from refrigerator at least 1 hour before
cooking.

Place seasoned flour in a pie pan and set aside. In a wide,
shallow bowl, beat eggs and milk and set aside.

In a large deep skillet, heat oil to 375+|F/190+|C.

Just before frying, dredge chicken in flour, shake off
excess. Immediately place chicken in egg mixture and back
into flour once again.

Place in hot oil in a single layer and fry until crisp
before turning. Turn only once.

NOTE: You can use a deep fryer to good effect here. But,
you won't get the gribbens and pan juices necessary to
make a good cream gravy for the mashed 'taters.

As remembered from watching/helping my Grandmother.

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Fried Chicken w/Cream Gravy
Categories: Poultry, Herbs, Chilies, Sauces, Dairy
Yield: 8 Servings

8 lg Skinned, boned chicken
- thighs
4 1/2 ts Salt; divided
2 1/2 ts Fresh ground black pepper;
- divided
76 Saltine crackers; 2 sleeves,
- crushed
2 1/2 c All-purpose flour; divided
1 ts Baking powder
1 ts Ground red pepper (cayenne)
8 c Milk; divided
4 lg Eggs
Peanut oil

Place chicken between 2 sheets of heavy-duty plastic
wrap, and flatten to 1/4" thickness using a meat mallet
or a rolling pin.

Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper
evenly over chicken. Set aside.

Combine cracker crumbs, 2 cups flour, baking powder,
1 1/2 ts salt, 1 ts black pepper, and ground red pepper.

Whisk together 1 1/2 cups milk and eggs.

Dredge chicken in cracker crumb mixture; dip in milk
mixture, and dredge in cracker mixture again.

Pour oil to a depth of 1/2" in a 12" skillet. Heat to
360+|F/180+|C. Fry chicken, in batches, 10 min., adding
oil as needed.

Turn and fry 4 to 5 more minutes or until golden brown.
Remove to a wire rack in a jellyroll pan. Keep chicken
warm in a 225+|F/105+|C oven.

CREAM GRAVY: Carefully drain hot oil, reserving cooked
bits and 2 tablespoons drippings in skillet. Whisk
together remaining 1/2 c flour, remaining 2 1/2 ts salt
remaining 1 ts black pepper, and remaining 6 1/2 c milk
slowly about a cup at a time stirring in between.

Pour mixture into reserved drippings in skillet; cook
over medium-high heat, whisking constantly, 10 to 12
minutes or until thickened.

Serve gravy with chicken.

Adapted from: My Recipes.com

From: http://www.mommyskitchen.net

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rufus Estes' Fried Chicken
Categories: Poultry, Vegetables, Marinades
Yield: 5 Servings

MMMMM---------------------------BRINE--------------------------------
8 tb Unsalted butter
2 Carrots; chopped
1 sm Turnip; chopped
1 bn Scallions; chopped
2 tb Chopped fresh parsley
2 tb All-purpose flour
6 1/2 c Water
1/2 c Salt
2 tb Distilled white vinegar
1 tb Black peppercorns
1 lb Ice cubes

MMMMM--------------------------CHICKEN-------------------------------
5 lb Chicken; in 10 pieces
Oil; for frying
All-purpose flour; for
- dredging
Salt
10 Sprigs fresh parsley

TO MAKE THE BRINE: In a large pot, melt the butter over
medium heat. When the butter is foamy, add the carrots,
turnip, scallions and parsley. Cook, stir occasionally,
until softened, about 10 minutes. Add the flour and
continue to cook until just beginning to brown, 1 to 2
minutes. Stir in the water, salt, vinegar & peppercorns
and remove from the heat. Continue to stir until the
salt has dissolved. Add the ice cubes and stir until the
ice is melted and the brine has cooled to room temp.

TO MAKE THE CHICKEN: Add the chicken pieces to the brine.
If necessary, weigh down the chicken with a plate to
ensure it is submerged. Refrigerate for 3 hours.

Remove the chicken from the brine and pat dry.

Pour a couple of cups of flour into a shallow bowl and
season lightly with salt. Dredge the chicken pieces in
the flour until well-coated and place on a wire rack set
on a baking sheet. Let rest for at least 15 minutes.

As the chicken is resting, fill a large cast iron skillet
one third of the way up the sides with vegetable oil.
Place the pot over medium to medium-high heat and bring
the oil to 325+|F/165+|C. Monitor the oil's temperature
using a fryer or candy thermometer. Line a second baking
sheet with a triple layer of paper towels.

When the oil is hot, add the legs and thighs of the
chicken first, placing them around the sides of the
skillet. Cook for 2 to 3 minutes before adding the
breasts and the wings. Cover the skillet with a wire
splatter screen to prevent excess grease from adhering to
your kitchen surfaces. Fry, flipping occasionally, 10 to
15 minutes.

As the chicken pieces finish cooking, transfer to the
paper towel-lined baking sheet and season lightly with
salt. Once all of the chicken has been removed from the
skillet, add the parsley sprigs to the hot oil and fry
until crisp, about 1 minute. Transfer to the baking sheet
with the chicken. Let the chicken rest for 5 minutes,
then serve hot.

Serves: 4 to 6

RECIPE FROM: https://www.southernkitchen.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Popeye's Famous Fried Chicken Recipe
Categories: Poultry, Herbs, Chilies
Yield: 8 Pieces

6 c Oil
2/3 c A-P flour
1 tb Salt
2 tb White pepper
1 ts Cayenne pepper
2 ts Paprika
3 lg Eggs
3 1/2 lb Frying chicken w/skin;
- cut-up (2 breasts, 2 legs,
- 2 thighs, 2 wings)

Heat oil over medium heat in a deep fryer or in a deep
cast-iron skillet on the stove. Combine the flour, salt,
peppers, and paprika in a bowl. In another bowl, break
eggs and beat until well-blended. Check temperature of
oil by dropping a pinch of flour mixture in pan. If the
oil bubbles rapidly around the flour, it will be the
right temperature. Dip each piece of chicken into eggs;
then coat generously with the flour mixture. Drop each
piece into the hot oil and fry for 15 to 25 minutes or
until the chicken is a dark golden brown. Drain chicken
on paper towels and serve warm.

Makes 8 pieces.

UDD NOTES: This recipe is *much* closer to the real
deal than the late Gloria Pitzer's "recipe detective"
version. When I make it I make the cayenne and paprika
equal (1 1/2 ts ea). I also eschew the white meat
parts in favour of legs and thighs.

Serves 2 normal people

RECIPE FROM: http://www.recipe4living.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Favorite Fried Chicken
Categories: Poultry, Dairy, Breads
Yield: 8 servings

Oil; for frying
4 c A-P flour
Salt & fresh ground pepper
2 c Whole milk
2 lg Eggs
Two (4 lb ea) whole
- chickens; in 6 pieces each
- (breasts, wings, legs)

Pour oil into a large, deep, heavy-bottomed pot fitted
with a deep-fry thermometer to a depth of 3 inches. Set
the pot over medium-high heat to preheat while you bread
the chicken. When the oil reaches 325+|F/165+|C, regulate
the heat to maintain that temperature.

In a large bowl, whisk together the milk and eggs and
set aside. To a second large bowl, add the flour and
season generously with salt and black pepper and set
aside.

Dip the chicken pieces in the milk mixture, then dredge
in the flour mixture, shaking off any excess. Place the
pieces on a large platter or baking sheet and set by the
stove. Line a second large platter or baking sheet with
paper towels and set that by the stove as well.

Working in batches of 2 or 3 pieces at a time, fry the
chicken, turning occasionally, until the meat is cooked
through and the breading is dark golden brown, about 15
minutes for white meat, and 20 minutes for dark meat.
Using a spider skimmer or heat-resistant tongs,
carefully transfer the cooked chicken to the lined
platter to drain while you continue cooking the rest of
the pieces. Let cool for at least 5 minutes before
serving.

Yield: serves 8

FROM: Martha Lou's Kitchen, Charleston, SC

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

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