DANIEL BOONE'S FRIED CHICKEN
As Daniel Boone said: "There's no better way to cook young chicken." This fried chicken recipe originated in the family of Daniel Boone (1735-1820), the pioneer who is noted for his many daring exploits against the Indians.
Provided by hungerbuster
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Roll the pieces of chicken in a wooden mixing bowl of flour heavily seasoned with salt, pepper and paprika. Grease a large cast iron skillet with the butter and fry each piece of chicken. Brown well on both sides. Then reduce the heat slightly and add the water. Cover the skillet and cook for 15 minutes on each side. Take the fried chicken from the skillet and pour off all but 2 tablespoons butter. Add the flour to the melted butter, blend well and stir until nicely browned. Then add the salt, pepper, paprika and boiling water. Simmer until the gravy is smooth and thickened, stirring constantly. Lastly, stir in the cream and blend. Pour this gravy around the chicken on a large platter.
Nutrition Facts : Calories 956.5, Fat 75.3, SaturatedFat 29.8, Cholesterol 320, Sodium 695.7, Carbohydrate 2.5, Fiber 0.2, Sugar 0.1, Protein 64.2
DANIEL BOONE'S FAVORITE HONEY-FRIED CHICKEN
Sticky, sweet, tangy, and a little zippy if you prefer, this is a local favorite.
Provided by Laurie Pearsall
Categories Fried Chicken
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees F (175 degrees C). Whisk together the honey and white vinegar; set aside. Whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
- Season the chicken pieces with salt and black pepper. Roll chicken in the flour mixture to coat evenly; shake off excess. Place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. Turn the chicken pieces over and brown on the other side.
- Reduce heat to low. Cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. Pour off most of the shortening. Pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.
Nutrition Facts : Calories 306 calories, Carbohydrate 22.9 g, Cholesterol 58.2 mg, Fat 14.9 g, Fiber 0.5 g, Protein 19.7 g, SaturatedFat 3.9 g, Sodium 55.2 mg, Sugar 11.6 g
DANIEL BOONE'S FAVORITE HONEY-FRIED CHICKEN
Sticky, sweet, tangy, and a little zippy if you prefer, this is a local favorite.
Provided by Laurie Pearsall
Categories Fried Chicken
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees F (175 degrees C). Whisk together the honey and white vinegar; set aside. Whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
- Season the chicken pieces with salt and black pepper. Roll chicken in the flour mixture to coat evenly; shake off excess. Place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. Turn the chicken pieces over and brown on the other side.
- Reduce heat to low. Cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. Pour off most of the shortening. Pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.
Nutrition Facts : Calories 306 calories, Carbohydrate 22.9 g, Cholesterol 58.2 mg, Fat 14.9 g, Fiber 0.5 g, Protein 19.7 g, SaturatedFat 3.9 g, Sodium 55.2 mg, Sugar 11.6 g
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