My Mummys Fried Chicken Recipes

Steps:

• Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
• In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
• Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

Steps:

• Add the chicken with tumeric powder and salt and mix well.
• Add the thick soy sauce, light soy sauce,chinese oyster sauce and black pepper and mix very well.
• Marinate for at least 2 hours up to overnight.
• In a large fry pan, heat up 2 to 3 inches of vegetable oil over medium high heat.
• Add in the marinated chicken to the heated oil and fry.
• Make sure you low down the heat when frying.
• Turn the chicken after about 10 minutes, and continue turning and frying until done.
• Drain the chicken after done.
• Delicious (very juicy& tasty) when served with hot rice and sauteed stir-fried veggies.
• Try it!

Steps:

• Wash chicken pieces.
• Combine flour, salt and pepper in a paper bag.
• Add a few pieces of chicken at a time shaking to coat with flour.
• In a large cast iron skillet over moderate heat melt enough lard or vegetable shortening to measure about 1 inch deep.
• When cooking liquid has reached frying temperature you can see a little steam rising up.
• Cook chicken 30 minutes on each side.
• Lay cooked chicken on a paper towel lined platter and cover the top with paper towel also.
• this helps top keep the chicken from sweating and to stay crisp.

Steps:

• Make chicken:
• Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
• Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
• Make gravy:
• Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.