Wednesday, June 29, 2011
Crusty Farm-Style Fried Chicken
From the kitchen of One Perfect Bite...I was delighted when this recipe was reprinted by the editors of Farm Journal. I had originally seen it in one of their old cookbooks, and made it for the first time nearly fifty years ago. I was newly married and trying to capture the warmth and aura of country cooking in a very modest big city kitchen. Thoughts of that kitchen still make me smile. It had an ancient stove, a refrigerator and a sink with a drain board that was also used for assembly and chopping. I first made this chicken there. The recipe was great and I used it for years, but when our nest began to empty and calories had to be watched more carefully than the children ever were, the recipe was retired and fell out of sight and mind. I stumbled on it again last year and simply had to make it again. The biggest drawback was scaling ingredients to feed fewer people. I halved the ingredients and used two (2-1/2 pound) chickens to make this for our dinner. There were four of us at the table that evening and I still had leftovers for the following day. If you are unable to find packets of the powdered garlic dressing, an Italian mix can be substituted. I think those of you who try this chicken will love it. It is a perfect choice for holiday picnics or alfresco dining. Here's the recipe as it originally appeared in Farm Journal (AGWeb).
Crusty Farm-Style Fried Chicken...from the kitchen of One Perfect Bite courtesy of Farm Journal
3 (3 pounds) broiler-fryers..cut in pieces
2 envelopes garlic salad dressing mix (i.e. Good Seasons)
3 tablespoons flour
2 teaspoons salt salt
1/4 cup lemon juice
2 tablespoons soft butter
1 cup milk
1-1/2 cups pancake mix
Vegetable oil for frying
1) Wipe chicken pieces with a damp paper towel. Combine salad dressing mix, flour and salt in a small bowl. Add lemon juice and butter, mix to a smooth paste. Brush chicken on all sides with spice paste. Store coated chicken in refrigerator over night.
2) About 1-1/2 hours before serving heat 1/2-inch of oil in large skillet. Dip chicken in milk, then coat with pancake mix. Lightly brown in hot oil. When browned place in a shallow baking pan, one layer deep. Spoon half of remaining dipping milk over chicken. Cover with foil. Bake at 375 degrees F for 30 minutes. Remove foil, baste with pan drippings and bake 20 to 30 minutes more. Remove from Oven and serve immediately. Yield: 6 to 8 servings.
One Year Ago Today: Lemon Coleslaw
Two Years Ago Today: Red Cooked Pork
You might also enjoy these recipes:
Perfect Fried Chicken - Chef at Large
Double Dipped Fried Chicken - The Red Spoon
Southern Fried Chicken - The Galley Gourmet
Crispy Oven Fried Chicken - Living the Gourmet
Batter Fried Chicken - What's Cookin' Chicago?