Fried Chicken A La Southern Belle
|Broiler fryer||3 Pound, cut up (1 Bird)|
|Cream||2 Tablespoon (Lineups)|
|Savory||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1 Teaspoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Paprika||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
Marinate chicken pieces 1 hour in a mixture of cream, savory, and 1 teaspoon pepper, turning once.
Remove chicken from cream.
(Cream may be used for gravy.) Coat with a mixture of the flour, paprika, salt, monosodium glutamate, and the 1/4 teaspoon pepper.
Set aside 30 minutes.
Meanwhile, fill a large heavy skillet one-half full with the fat.
Heat to 360Â°F.
Fry only a few chicken pieces at a time 10 to 13 minutes (about 5 minutes for wings), or until tender and browned; turn pieces several times during cooking.
Drain over fat a few seconds; remove to absorbent paper-lined platter.