Labor Day Chicken
Posted
Mon, 09/01/03
Rather than barbeque for the Labor Day meal, I prepared Southern Fried Chicken along with mashed potatoes and fresh ears of corn from our garden. Years ago, my Oklahoma-native Aunt Dee taught me how to make her version of Southern Fried Chicken. Over time, I've made my own adjustments to the recipe but the basic premise remains the same.
Instead of using flour to dredge chicken pieces, I opt for Bisquick instead. Rather than use plain vegetable oil for frying, I add a dollop of butter-flavored Crisco. Both changes make a marked difference to the taste of the chicken once cooked.
Southern Fried Chicken
4 to 5 pieces each of chicken legs, thighs & breasts (with skins)
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.
When I make mashed potatoes, instead of using milk I pour in liquid Coffee Mate. It may sound crazy, but it works much better and the potatoes are much creamier. Wilbert goes crazy over the dish. We were almost out of Coffee Mate this morning, and he asked me if it was enough to make the mashed potatoes for dinner. I told him it might be, but I wasn't giving up my coffee for food.
Wilbert made a special trip to the store to buy more just for the sole purpose of having extra for the spuds. Foofer loves the dish as well. I always scoop out a small serving for him and place it in his bowl. The combination of mashed potatoes, butter and creamy Coffee Mate is loved by man and beast alike.
Happy Labor Day!
Tags: American;
Food Photos;
Poultry
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