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Cold Fried Chicken

Chef.Foodie's picture
  Roasting chickens 6 Pound
  Flour 4 Cup (64 tbs)
  Butter 12 Ounce (For deep frying)
  Cooking oil 4 Ounce (For deep frying)
  Milk 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

Ask the butcher to cut 2 roasting chickens, weighing 2 1/2 lb. to 3 lb. each, as for a fricassee, wings, breasts, second joints and drumsticks.
Salt and pepper them and place in the refrigerator for 1 hour.
Roll the pieces of chicken in flour to which you have added salt and pepper.
Dip the pieces one by one in milk and roll in flour again.
Melt 12 oz. butter and 4 oz. cooking oil in a heavy saucepan.
When both are very hot put in the pieces of chicken.
As soon as the mixture of oil and butter foams around them, reduce the heat and fry on each side until tender, 20 to 30 minutes in all, being careful not to let them burn.
Place the pieces on absorbent paper.
When cold, store in the refrigerator.
Strain the fats and keep in the refrigerator for further use.
Serve with Potato Salad.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8315 Calories from Fat 4408

% Daily Value*

Total Fat 490 g753.8%

Saturated Fat 151.6 g757.8%

Trans Fat 0 g

Cholesterol 2105.1 mg701.7%

Sodium 2441.4 mg101.7%

Total Carbohydrates 405 g135.1%

Dietary Fiber 13.5 g54.1%

Sugars 25.2 g

Protein 533 g1065.9%

Vitamin A 97.5% Vitamin C

Calcium 86.6% Iron 282.4%

*Based on a 2000 Calorie diet

Cold Fried Chicken Recipe