Golden Poppies our State Wildflower

Thursday, June 19, 2014


This recipe is for the most moist and tender 'fried" chicken EVER!!

it is not the heavily breaded and deep fried kind popular in fast food take away's, this is slowly simmered in it's own juices and lightly floured.
And served with a pan gravy made with cream

This Recipe serves 6-8

2 x 3 pound chickens, cut  into pieces ( legs, thighs, breast and wingette and breast) or chicken pieces, skin on and bones in ( filleted chicken dries out too  quickly)

1 cup whole wheat or all purpose flour
1 tsp sea salt
1/2 tsp ground pepper (black or white)
2 tps ground sage
2 tsp ground thyme
2tsp ground paprika
1 tsp ground cayenne (optional)
2 tsp celery seeds..or herbs and spices of choice

1 cup unsalted butter/shortening/cooking oil
1 1/2 cups water or chicken stock
2 cups whipping/single cream

Place the flour, spices, herbs and seasonings in a plastic bag. (remove 2 tbsp and set aside)
Mix well.
Wash and dry the chicken pieces.
Heat the butter in a heavy skillet and drip the chicken pieces in the flour mix, shake to cover, shaking off excess, and in batches, put the chicken in skin side down and brown quickly in the hot fat.
Removing and setting to one side as you go.
Throw away the seasoned bag of flour mix as it is contaminated by raw chicken.

When all the chicken pieces are golden brown, return to the pan and heat in the fat and gently add the cold water or stock.
Cover and bring to a high simmer and then turn down to gentle simmer and cook for 30-45 mins until the chicken is fork tender.

Remove the chicken pieces, and place in a serving dish in a 250f oven to keep warm
Blend the 2 tbsp seasoned flour into the pan drippings, simmering gently, gradually add the cream, stirring, until the sauce is thickened.
Check seasonings
Pour the cream gravy over the chicken and serve with mashed potatoes, corn or  SOUTHERN  biscuits.

2cups all purpose flour ( or 50:50 with whole wheat)
3/4 tsp salt
3 tsp baking powder
1 tsp baking soda
4 tbsp shortening, unsalted butter or margarine
1/2 cup milk (3/4 cup if using wholewheat flour)
1/2 cup live plain yogurt

Preheat oven 425F middle oven shelf

sift dry ingredients together,a & cut in the fat.
Add the liquids to make a soft dough.
Roll out to 1/2 inch thick on a lightly floured board.
Cut into 2 inch rounds or 2 inch squares
Place on greased cookie sheet
bake for 15 mins
serve hot

For cheese biscuits add 1 cup grated cheese to the mix.

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