Shaker Fried Chicken

Name: Shaker Fried Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1/4 cup flour; 2 1/2-3 lbs cut up chicken (or whatever pieces you like); 2 tablespoons butter; 1 tablespoon oil; 1/2 cup half-and-half

Submitted by SheCooksToConquer

"This is so simple. A pan-fried chicken and gravy recipe that goes great with a simple salad and mashed potatoes (to sop up all the creamy gravy). I love Shaker cooking, I think I got this recipe about 40 years ago at the Hancock Shaker Village."

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photo by PanNan

Ready In:: 1hr 5mins
Ingredients:: 5
Serves:: 4

ingredients

¹⁄₄ cup flour
2 ¹⁄₂ - 3 lbs cut up chicken (or whatever pieces you like)
2 tablespoons butter
1 tablespoon oil
¹⁄₂ cup half-and-half

directions

Mix flour and salt and pepper in a plastic (Ziploc) bag.
Add chicken pieces, and shake until coated.
Heat butter and oil together in a large skillet. Add chicken pieces and brown well on both sides.
Remove chicken pieces when browned and drain fat from skillet. Return chicken to skillet, skin side up.
Pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender.

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Reviews

UPDATE: I've made this several times over the past year & it has became one of my all-time FAVORITE Chicken dishes!!! I use leg quaters & a little more butter & oil. The chicken is SOOOOOO moist & flavorful!!! THANKS, again, for posting this recipe!

Ackman
We loved this chicken. It was so moist and tender and had plenty of flavor for such simple ingredients and preparation. I used four large thighs. I did have to add another 1/2 cup of half-and-half because the first one evaporated (perhaps I had the heat too high when I poured it in) and I wanted that creamy sauce for the potatoes. The sauce was delicious with the bits of chicken fond in it. I will definitely make this again. Made for Pick A Chef Spring 2008.

PanNan

RECIPE SUBMITTED BY

SheCooksToConquer

United States

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too. Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip. I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful. <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>

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