Real Southern Fried Chicken

Name: Real Southern Fried Chicken
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 8 pieces chicken, 4 serving(s)
Ingredients: 1 cup vegetable oil; 1 egg, beaten; 1/2 teaspoon oregano; 1/2 teaspoon rosemary; 1/2 teaspoon tarragon; 1/2 teaspoon paprika; 1 clove garlic, crushed; 8 pieces chicken, 1 cut-up fryer,washed and patted dry; 2 cups shortening or 2 cups vegetable oil; 1 cup flour, seasoned with; salt and pepper; salt

Submitted by sugarpea

"aka "Heart Attack in A Skillet", but, according to the elderly Louisiana gentleman who shared this recipe, the genuine thing. It's been a long time since I made this but I do remember how good it was. Cook time includes marinating time."

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Ready In:: 2hrs 40mins
Ingredients:: 12
Yields:: 8 pieces chicken
Serves:: 4

ingredients

Marinade
1 cup vegetable oil
1 egg, beaten
¹⁄₂ teaspoon oregano
¹⁄₂ teaspoon rosemary
¹⁄₂ teaspoon tarragon
¹⁄₂ teaspoon paprika
1 clove garlic, crushed
Chicken
8 pieces chicken, 1 cut-up fryer,washed and patted dry
2 cups shortening or 2 cups vegetable oil
1 cup flour, seasoned with
salt and pepper
salt

directions

Marinade: Combine marinade ingredients and chicken pieces in a plastic bag and refrigerate for 2 hours.
Chicken: Heat oil in skillet until it sizzles when tested with a drop of water; place seasoned flour in a plastic bag; remove chicken from marinade and add to flour; shake to thoroughly coat; brown chicken quickly on all sides.
Cover, reduce heat and cook SLOWLY until chicken is tender and cooked through, about 20 minutes; salt the chicken generously as it fries, poultry absorbs a lot of salt.

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Reviews

Family loved it! I actually marinated it overnight vs only 2hrs. When it's done cooking thru it seems to float to the top which is generally about 20mins or so depending upon how high you have the flame. Definate keeper. DH is picky when it comes to fried chicken but he loved this!

Elliemae Clampet

RECIPE SUBMITTED BY

sugarpea

Snohomish, WA

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.

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