Cooking with cast iron is a unique experience. It just makes everything taste better. There is nothing like my grandmother's recipe for Fried Chicken.
I was blessed to learn how to roast chicken to my grandmother in the kitchen with their cast iron pan. The pan had given to her by her mother, my grandmother went to my mother, and now it's mine. I have two daughters, so I'm not sure what happened to her when I'm gone.
This old pan size is 12 inches. It isSeasoned very black and very good. It holds the heat very well. It 'better than any pan is not on the market. Absolutely nothing sticks to it.
I hope you enjoy my grandmother's Fried Chicken. I think about her every time I see his pot.
Grandma's Fried Chicken
January 3 to 3 / 2 pound cut Fryer,
2 tablespoons salt
1 teaspoon black pepper
2 teaspoons garlic powder
All flour, for dredging
GreengrocerShorten
Remove the chicken from the refrigerator 30 minutes before cooking. Cold chicken to lower the temperature of your oil.
Wash the chicken pieces under cold water and dry.
Melt enough shortening in a saucepan over low heat for up to 1 / 4 of an inch to the side of the pan. Once dissolved, increase heat to 325 degrees. Not better or chicken and brown.
Combine salt, pepper and garlic powder. Sprinkle the chicken on top. Dredge chickenFlour and shake off.
Place the chicken in hot shortening and cook for 8 minutes. After 8 minutes of cooking, it would be a major two-pronged fork and stick in each piece of chicken in the thickest part. This allows just a little 'oil penetrate the thickest part of meat to cook all the way home. Then turn and cook for 8 to 10 minutes. This method has never resulted in chicken fat. Simply perfect all the way through cooking.
Drain on a rack in Septemberon a baking sheet.
Fried chicken is great hot, hot, cold or at room temperature.
Have fun!
