Doris' fried chicken

6 servings

Ingredients

Quantity Ingredient
1 3 5 Lb chicken
½ cup Flour
2 teaspoons Paprika
2 teaspoons Salt
Lots Of Freshly Ground Black Pepper
½ cup Canola Oil Or Other Polyunsaturated Oil
2 tablespoons Butter
2 tablespoons Sesame Seeds
3 tablespoons Water
1 cup Water From Cooked Potatoes/Other Veggies

Directions

1. Cut the chicken into serving pieces: you should have 2 legs, 2 thighs, and 2 wings. Then cut out the breast, or "pulley" bone; break off the breast cartilage and separate the two breast pieces with their ribs. Crack the back into two pieces.

2. Combine the flour, paprika, salt and pepper. Dust the chicken well, then shake off the excess. Save the excess flour mixture for gravy.

3. In a large skillet, heat the oil and butter over high heat. Add the chicken and sprinkle with sesame seeds. Fry the chicken parts until brown on one side, then turn.

4. Add the 3 Tbs of water to the skillet, lower the heat to moderate and cover the skillet. Cover and cook until tender, 20 to 30 mins.

Remove the chicken pieces to a plate.

5. Make the gravy. Over moderately high heat, add 2 Tbs of the reserved flour and a little of the potato liquid. Scrape up the browned bits from the pan and stir constantly until mixture is nicely browned. Add the rest of the potato water and cook until gravy is thickened and brown. Add lots of pepper. Serve at once, with potatoes.

Nancy White, daughter to Doris Rogers, uses this recipe. The fair it was submitted to is the CABARRUS COUNTY FAIR of Concord, N.C. Fair dates: 2nd week in September, 6 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-29-95 (18) (E)Homecooki

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