Southern Fried Chicken

US Copy write # TXu 1-354-553

2                 Bone in or deboned, skinned chicken (breast, legs or thighs)

1 cup           all Purpose Flour (bleached or Whole Wheat-either tastes good)

2 large         eggs

2 Tbsp.        Butter Milk

1 tsp.          Worcestershire Sauce

1 Cup          Olive Oil

                   Salt

                   Black Pepper

       Platter with 2 paper towels on it

Put oil in fry pan over medium high (6) flame. Salt, pepper & beat eggs. Add Worcestershire Sauce, buttermilk together in a large round bowl. Put flour on a plate. Salt and pepper chicken. Lightly coat chicken in flour and shake off excess.  Dip chicken in egg mixture, roll in flour until completely covered and put in hot oil. Brown on one side (about 10-15 minutes) or until golden brown. Turn over with long fork or thongs and brown on the other side (about 10-15 minutes) or until golden brown. Put on platter to drain. Serves 2 – 3

Serve with

Mashed Potatoes & Gravy, Potato Salad, French Fries, Corn or Macaroni & Cheese

Salad or Cole Slaw

Your favorite Beans or Peas

Rolls, Biscuits or Corn Bread

Iced Tea, Milk or White Wine

Vitamins

Chicken         Iron, Selenium, Zinc, A, B 12, B 3, B 6

Milk               Calcium, Selenium, A, B 12, D, Protein

If you cook anything with breading on it, it is important to use a heavy skillet.  For some reason (unknown to me) breading falls off if you use a lightweight skillet.  If you use an iron skillet, you add iron to the food. 

Poultry

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TasteBud's Delight

by Frances M. McCrory-Meservy