Salli's Fried Chicken
1 three-pound chicken, cut into 8 pieces
1 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon freshly ground black pepper
Pinch of ground cinnamon
1 cup whole milk or buttermilk
Solid vegetable shortening, for frying
1. Soak chicken overnight in ice water. Pat dry, and sprinkle with salt.
2. Season flour with black pepper and cinnamon. Toss chicken pieces in flour, then shake off excess. Let dry for 15 minutes.
3. Pour milk into a shallow bowl, and dip chicken pieces into milk. Coat the pieces again with flour.
4. Melt 2 inches of shortening in a skillet over high heat. Brown chicken pieces in the skillet on both sides, starting with the meat-side down and turning frequently. Lower heat, cover skillet, and cook for 10 to 20 minutes, depending in the size of piece. Remove cover, raise heat, and fry until chicken is crisp on both sides. Remove from skillet. Drain the pieces on a wire rack. Serve.
Yield: 4 servings
Source: Martha Stewart.com
Submitted by Cyndi
Poultry Dishes
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