Monday, November 2, 2009

Fried Chicken Recipe

Fried Chicken Recipe

Fried Chicken
RECIPE INGREDIENTS:
3 1/2- to 5-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/3 tsp. salt
1 1/4 cups all-purpose flour
1 1/2 tsp. seasoned salt
1 lb. lard (or solid vegetable shortening)
1/2 cup (1 stick) butter

1. Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine.

2. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally.

3. Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.

4. Put the lard and butter in a large ( Cast-Iron frying pan )- works best or a pot big enough to hold the chicken pieces in one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep.

5. Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute.

6. Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.

7. Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary.

8. Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through.

9. To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque throughout. Place on the paper-lined baking sheet to drain.

10. Arrange the chicken pieces on a platter and serve hot, room temperature or cold.

I got this recipe from someone at OnlineAuction.com and if I could remember who, I'd give them full credit! I have tried this recipe and after years of making crummy fried chicken, I can honestly say that this recipe ROCKS!!!


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Artesania Rinconada # 98 Baby Fox Figurine Vintage

Artesania Rinconada
# 98 Baby Fox


Appears in the 1988 Catalog.

Excellent condition, with no chips cracks or breaks.



Artist signature is on the bottom.
Measures 2 inches tall x 3 1/4 inches wide.
Weighs 4 ounces.
Hand-carved and detailed
in fine grain earthenware ceramic material.

ABOUT THE ARTISTS:

Artesania Rinconada was founded
in Montevideo, Uruguay, by twin brothers,
Jesus and Javier Carbajales.
Born in Spain, the twins moved to Uruguay in 1936,
when the Spanish Civil War erupted,
but never forgot their spanish roots.
Focusing upon nature,
they released the Classic Collection in 1972.
Over the years, other collections have been added,
such as, The Silver Anniversary Collection
Rincababies, the Emerald Collection,
and the DeRosa Box and Dolls Collections.

Highly collectible, these figurines are still
widely popular in stores today.

Many of the older pieces are now
retired and difficult to find.

For more information, please visit:
http://www.rinconada.com



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Artesania Rinconada # 98 Baby Fox Figurine Vintage


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