RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1426
| View Recipe |
|
|
| Recipe Name: |
Country Fried Chicken |
| Source: |
Sara Moulton, FoodTV |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-04-30
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
20.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.49
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1.5 Cups crisco
|
Directions:
In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain.
Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour.
In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done. |
|
|
|
| Nutrition per Serving: |
| Calories: |
1383 |
Total Carbs: |
35.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
205.0 |
Fat: |
112.4 |
Protein: |
59.50 |
| Fiber: |
1.38 |
Sodium: |
1096.38 |
|
|
|
