Annie Mae Jones' Old-Fashioned Fried Chicken
Title: Annie Mae Jones' Old-Fashioned Fried Chicken
Categories: Chicken
Yield: 8 servings
2 Chickens,small cut each into 8 pieces
1/4 ts
Mustard,dry
1 1/2 c Flour
1/4 ts Pepper
1 ts Salt
2 c Lard
-------------------------------CHICKEN
GRAVY-------------------------------
2 tb Butter
1/4 c Light cream
1
tb Flour Salt
3/4 c Chicken stock
Pepper
1. Wash each piece of chicken under cold running
water. Pat dry with paper toweling.
2. Place flour, salt, mustard, and
pepper in a large paper bag. Twist closed and shake to blend ingredients. Drop
the chicken pieces into the bag a few at a time and shake the bag vigorously
until each piece is thoroughly coated. Remove the chicken pieces from the bag
and shake off excess flour - there will be plenty of it. Then lay them side by
side on waxed paper and place them near the stove so that you can get to them
easily when you start frying.
3. Preheat ove
n to warm and in it place a large baking dish lined with paper toweling.
4.
Heat the lard in a heavy 10-12" skillet. The fat should fill the pan to a depth
of about 2 inches. Add more lard if necessary
5. Place over moderate heat and
when the fat is hot but not smoking, begin frying chicken. Put in the thigh and
legs first and cover the pan at once. Let the chicken fry over moderate heat,
lifting the cover occasionally to check the process, and when deep brown turn -
with a wooden spoon, so you don't pierce the skin. Cover and brown the other
side. As each piece is cooked, remove it, place it in the warm oven, and put an
uncooked piece in its place
6. Cook all of the chicken in the same way. Just
remember that the white meat will take a little less time to cook than the dark
pieces.
7. Leave the chicken in the oven while preparing the
gravy.
*** CHICKEN GRAVY ***
1. Pour the frying fat from the
pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir
in the stock and cream, and cook until sauce thickens. Season with salt and
pepper
2. Serve the sauce separately to spoon over the chicken pieces at the
table.