Ingredients
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1
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1 1/2
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1
-
-
1 1/2
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1
-
1
-
-
-
-
-
-
-
-
Directions
Kentucky-Style Fried Chicken, When fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking These days, it’s the reverse home cooks try to reproduce fast-food A recipe such as this is what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is *nothing* like take-out food This is NOT a copycat recipe for Colonel Harland Sanders’ world-famous Kentucky Fried Chicken If you are in the mood for take-out chicken, please pass this recipe on by From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Lovely served with griddlecakes, waffles, mashed potatoes or hominy grits Don’t forget the cream gravy! Cooking time approximate, Even at a glance, you can see that there’s a problem with the ratio of flour to milk Really, 1/2 cup milk to 1 1/2 cups flour? It’s obvious that one or the other is wrong Most likely a typo Whoever proof-reads these recipes should fix this , Excellent The whole family loved this recipe, I did need too add extra milk to the recipe other than that everything else i done the same Thanks for the recipe it’s great
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Steps
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1
Done
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Steam or Poach Chicken Until Tender (i Like to Poach It in Chicken Stock); Dry and Keep Cool Until Time to Fry (it Is Convenient to Do Thes the Day Before If a Large Quantity Is Needed). |
|
2
Done
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Just Before Frying, Make a Batter of the Remaining Ingredients. |
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3
Done
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Preheat Fat or Oil to 380f. |
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4
Done
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Dip Each Piece of Steamed Chicken in Batter and Fry Until a Beautiful Golden Brown. |
