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Cold Fried Chicken

Chef.Foodie's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Chicken

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