home breaded fried chicken, home cooked mashed potatos and Cream Style corn

[greenbriar]

probably the BEST meal I have had in months


and so far have kept it down!!!!!


Take a cut up chicken


In a paper bag place

2 cups of flour (I use soy flour as hubby is allergic to wheat)
shake some various spices into the flour...I use parsley, sage, rosemary and Thyme and seasoned salt, salt and pepper, curry powder, white pepper and what other things I feel like.

Soak chicken in a can of evaporated milk for 10 minutes

then drop the pieces in the bag of flour and shake until all covered.


In electric skillet at 350 melt 4 tbls of butter flavored crisco
brown chicken for 15 minutes, turn then brown other side 15 minutes
lower heat to 300 and cover and cook for 20 minutes

The Best home cooked chicken ever


I then use the milk and flour to make gravy as well as some of the flavoring from the skillet


ummmmmmmmmm goooooooodddddddd

[mia]

1. Thanks for the recipe.

Sounds delicious. I can almost smell and taste it and I need some chicken to go with my vegetable soup.

[greenbriar]

2. you are welcome

it is very good!!!

takes some time and clean up but well worth it

[susanna]

3. That sounds yummy.

Very recently, I inherited my grandmother's high-sided cast iron skillet (it was specifically for frying chicken, and woe be to the family member that forgot that). She left it to me because I knew what it was for, or so I think. :-)

I think I'll break it in with your recipe. Thanks for sharing this!

[greenbriar]

4. you are most welcome

it is the best I have ever tasted from home cooked


The gravy is also good. Fattening but good.

I use 4 TBLS butter or the crisco
4 TBLS of flour...I use the same flour that I use to bread the chicken


melt the butter or crisco and add the flour it will become all gummy but mix it thorougly then add

2 cups ...more or less milk...I also use the milk that I soaked the chicken in

mix all the lumps out and get it creamy...

I also add some of the flavoring from the skillet...crispy and the grease

mix well and stir all the lumps out of it.

My goodness but it is good

[susanna]

11. One of my favorite gravies

is made with bacon drippings. Basically like sausage gravy but using bacon fat and chopped up bits of cooked bacon. It's made a lot like your chicken gravy. I don't eat it all that often, but when I do it is sooooo good. It will help send my cardiologist's kids to school. I believe in giving back to people. :-)

[emilyg]

5. Glad you kept it down.

[greenbriar]

6. thanks...don't know why but yesterday and today I felt almost normal

I am taking advantage of the days I feel good...



Maybe I had salmonella or something...


Time will tell

[old mark]

7. When can you have us all over?

This sounds too good to pass up.

mark
(Printed this and will try it next week. Thanks.)

[greenbriar]

16. sorry, there were NO leftovers

there were 6 of us eating plus a 4 year old who cleaned up both chicken legs

I used 2 cans of cream style corn....Gone


peeled 10 potatos ...GONE


I guess this meal was a hit

[crispini]

8. what, no cornflakes?

:evilgrin:

[ghostsofgiants]

12. Beat me to it.

:P

[greenbriar]

14. oh no

that ruins it

[philosophie_en_rose]

9. That sounds delicious.

I'm making chicken for lunch. Marinated in mirin and soy sauce and covered in rice flour. :9

[La Lioness Priyanka]

10. will bookmark the recipe. why does one soak chicken in milk though?

[Kali]

13. lots of old style fried chicken recipes call for that

or buttermilk. not sure why - maybe slightly acidic and tenderizing? same with yogurt.

[greenbriar]

19. I didn't realize that

it is the way I grew up and we are in the flat heart of the USA definately not the south

[Kali]

20. I never even knew about it until I read it in the local paper

food section - an article on the perfect fried chicken - it seemed to be pretty popular with the cooks surveyed in the article. I have been meaning to try it with the buttermilk but never seem to remember. Now milk (cream) gravy? oh yeah - all my life too.:9

The other time I have seen and used milk for frying is a recipe I have for chicken kiev - and it uses milk, flour, egg, and then breadcrumbs! (I think that was the right order, I haven't made it in 25 years I bet)

[susanna]

21. I tend to use buttermilk for exactly the reasons you mentioned.

Old timey recipes call for it w/ fried chicken a lot. Plus, I can make biscuits with the buttermilk which just seem to "GO" with the fried chicken. :-)

On edit: thought of something else...

[greenbriar]

15. I think it helps keep the flour in place

so the breading actually stays on the chicken during frying?

[My Good Babushka]

17. oh that sounds so yummy. nt

[MorningGlow]

18. Bookmarked

Been looking for a good fried chicken recipe, and this one sounds great.

So glad you were able to enjoy your own meal, Greenbriar! Hope you're feeling better permanently!