Entrees > Poultry > United States > Southern Fried Chicken >
Southern Fried Chicken
4 to 5 pieces each of chicken legs, thighs & breasts (with skins)
3 to 4 C Bisquick Baking Mix
Oil for frying (with a large dollop of butter-flavored Crisco)
Garlic powder to taste
Paprika to taste
Salt & black pepper to taste
Parsley flakes
Place the Bisquick in a large bowl. Add the garlic powder, paprika, salt, black pepper and parsley. Mix well. Rinse off chicken pieces in cold water. Dredge chicken through the Bisquick mixture, making sure the entire piece is covered; spread under skin if necessary. Cook covered in hot oil and melted butter-flavored Crisco over medium heat for about twenty to twenty-five minutes on each side, or until skin turns a golden brown. Drain on paper towels and serve.
Shenanchie's Note: I first learned how to make Southern Fried Chicken from my aunt, Delores O'Toole, who is a native of Shawnee, Oklahoma. Over the years, I've modified the recipe somewhat. Instead of using flour for coating, I prefer the extra-rich flavor found in Bisquick Baking Mix.
*Southern Fried Chicken images (C) Shenanchie.
Recipe featured in the Food Fare Cookbook.
Similar Recipe: Dajaj Maghli (Libyan fried chicken).
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