Ozarks Southern Fried Chicken

As the weather grows cooler, it is getting closer to butchering time on the farm! Chickens, pigs, rabbits, and other critters will end up in the freezer as food for the winter. The cooler weather also makes it more comfortable in the kitchen for cooking. Here is a recipe for Old Fashioned Stove top fried chicken:

HERE'S HOW TO make stovetop, deep-fried chicken.Castiron skillet

  • 1 fryer (2-1/2 to 3 pounds), cut into serving pieces
  • peanut oil or vegetable oil (peanut oil gets hot faster)
  • 1 teaspoon salt or season salt
  • dash of pepper
  • dash of lemon pepper
  • dash of poulty seasoning
  • About one teaspoon of paprika
  • Pinch of cayenne
  • A couple of shakes of cinnamon
  • 1 cup all-purpose flour
RINSE the chicken well in cold water and pat dry. In a cast-iron Dutch oven (or other cast iron skillet with a lid), pour peanut oil to a depth of 3 inches and heat at medium-high. Place the salt, pepper, seasonings, and flour into a paper bag and shake until mixed. Add the chicken pieces one at a time, shaking to coat. I use a Tupperware container with a lid for this instead of a paper bag, but any container that is able to be closed will do.

When the oil has reached 365° F, put the chicken into the Dutch oven, skin side down, and cook with the lid on for 10 to 15 minutes. Turn the chicken, replace the lid, and fry for another 10 to 15 minutes. Remove the cover and continue cooking for another 15 to 20 minutes, or until chicken is done inside and outside of chicken is crisp. Drain on wire rack or in metal colander. (To make larger batches of chicken, split into more than one skillet). Serves 4 to 6.

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9/4/03

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