13 (2-pound) chicken fryers (2 to 3 lb each)
1 pound all-purpose flour
2 tablespoons salt
1 tablespoon paprika or poultry seasoning
1 teaspoon black pepper
1 pound shortening
Servings: 50
1. Cut chicken into pieces of desired serving size. (Keep chicken refrigerated, removing small qualities as needed for preparation.)
2. Mix flour and seasonings. Dredge chicken pieces with seasoned flour.
3. Brown chicken in hot shortening, 1/2 inch deep in pan. Reduce heat and cook slowly until tender, 45-60 minutes or until internal temperature reaches 170°F. Turn for even browning.
VARIATIONS:
Chicken Cacciatore. Brown chicken as above. Arrange into two 12x20x4-inch counter pans. Sauté 1 lb 8 oz coarsely diced onions and 2 cloves garlic, minced, in 5 oz margarine. Add 1 lb 8 oz green peppers cut into strips, 2 lb sliced mushrooms, 1 No. 10 can diced tomatoes with juice, 1/2 tsp oregano, 1/2 tsp thyme, and 1 qt Chicken Stock. Thicken with 4 oz flour mixed with 2 cups cold water. Pour over chicken, 3 1/2 qt per pan. Cover with aluminum foil. Bake at 325°F for 1 hour.
Chicken Cantonese. Flour chicken and brown as above. Place in 12x20x2-inch counter pans. Cover with aluminum foil. Bake at 350°F for approximately 1 hour. Before serving, cover with sauce made of 3 qt pineapple juice, 3 qt orange juice, 12 oz flour, 3 lb pineapple cubes, 12 oranges peeled and diced, 1 lb 4 oz almonds slivered and browned, 2 tsp nutmeg, and 2 tsp salt. Combine juice and flour; cook until thickened. Add seasonings, fruit, and almonds. Pour over chicken. Bake uncovered about 10 minutes. Serve with cooked rice.
Deep-Fat Fried Chicken. Use 1 3/4 to 2-lb broiler-fryers, cut in serving pieces, or chicken quarters. Dredge in seasoned flour as for Pan-fried Chicken; or dredge in flour, dip in egg and milk mixture (3 eggs to 1 cup milk), and roll in crumbs (12 oz); or dip in batter. Fry in deep fat at 325°F for 12-15 minutes or until golden brown and cooked through. For larger fryers, brown in deep fat, drain, then place in baking pans and finish in the oven at 325°F for 20-30 minutes.
Southern Fried Chicken. Dip chicken pieces in buttermilk then dredge in flour seasoned with salt and pepper. Refrigerate chicken for 30 minutes. Dredge chicken in flour again and pan-fry according to directions for Pan-Fried Chicken.
1 pound all-purpose flour
2 tablespoons salt
1 tablespoon paprika or poultry seasoning
1 teaspoon black pepper
1 pound shortening
Servings: 50
1. Cut chicken into pieces of desired serving size. (Keep chicken refrigerated, removing small qualities as needed for preparation.)
2. Mix flour and seasonings. Dredge chicken pieces with seasoned flour.
3. Brown chicken in hot shortening, 1/2 inch deep in pan. Reduce heat and cook slowly until tender, 45-60 minutes or until internal temperature reaches 170°F. Turn for even browning.
VARIATIONS:
Chicken Cacciatore. Brown chicken as above. Arrange into two 12x20x4-inch counter pans. Sauté 1 lb 8 oz coarsely diced onions and 2 cloves garlic, minced, in 5 oz margarine. Add 1 lb 8 oz green peppers cut into strips, 2 lb sliced mushrooms, 1 No. 10 can diced tomatoes with juice, 1/2 tsp oregano, 1/2 tsp thyme, and 1 qt Chicken Stock. Thicken with 4 oz flour mixed with 2 cups cold water. Pour over chicken, 3 1/2 qt per pan. Cover with aluminum foil. Bake at 325°F for 1 hour.
Chicken Cantonese. Flour chicken and brown as above. Place in 12x20x2-inch counter pans. Cover with aluminum foil. Bake at 350°F for approximately 1 hour. Before serving, cover with sauce made of 3 qt pineapple juice, 3 qt orange juice, 12 oz flour, 3 lb pineapple cubes, 12 oranges peeled and diced, 1 lb 4 oz almonds slivered and browned, 2 tsp nutmeg, and 2 tsp salt. Combine juice and flour; cook until thickened. Add seasonings, fruit, and almonds. Pour over chicken. Bake uncovered about 10 minutes. Serve with cooked rice.
Deep-Fat Fried Chicken. Use 1 3/4 to 2-lb broiler-fryers, cut in serving pieces, or chicken quarters. Dredge in seasoned flour as for Pan-fried Chicken; or dredge in flour, dip in egg and milk mixture (3 eggs to 1 cup milk), and roll in crumbs (12 oz); or dip in batter. Fry in deep fat at 325°F for 12-15 minutes or until golden brown and cooked through. For larger fryers, brown in deep fat, drain, then place in baking pans and finish in the oven at 325°F for 20-30 minutes.
Southern Fried Chicken. Dip chicken pieces in buttermilk then dredge in flour seasoned with salt and pepper. Refrigerate chicken for 30 minutes. Dredge chicken in flour again and pan-fry according to directions for Pan-Fried Chicken.
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