Happy Monday, y'all!
I had such a tremendous request for my Southern Style Fried Chicken recipe yesterday. So here it is. This simple but delicious recipe has been a favorite for my family for many years. The secret to my fried chicken? Crisco. I know, I know, it's full of trans fat. So I found an alternative with NO trans fat; I used Spectrum Organic Butter Flavor Shortening made from sustainably harvested palm oil and it is sourced from dozens of small family farmers. (Thumbs up!) OK, so now for the recipe:
I had such a tremendous request for my Southern Style Fried Chicken recipe yesterday. So here it is. This simple but delicious recipe has been a favorite for my family for many years. The secret to my fried chicken? Crisco. I know, I know, it's full of trans fat. So I found an alternative with NO trans fat; I used Spectrum Organic Butter Flavor Shortening made from sustainably harvested palm oil and it is sourced from dozens of small family farmers. (Thumbs up!) OK, so now for the recipe:
1-Family pack of Organic Chicken Legs and Thighs
2 Eggs (from my lovely ladies here on the farm)
1/2 Cup of milk (I use organic rice milk)
Whisk these two together in a large bowl
2 cups of Organic All Purpose Non-Bleached Flour
2 TBS of Seasoned Salt (I used Old Bay)
1 TBS of Black Pepper
1 TBS of Paprika
Whisk all of these ingredients in a large bowl
In a large cast iron skillet, melt 1-24oz tub of the Spectrum Shortening and heat until it reaches about 325 degrees.
Rinse and pat dry the chicken. Line a large pan with wax paper or aluminum foil. Dip your chicken in the egg/milk mixture and then roll your chicken in the flour mixture. Put the chicken in the lined pan. Add all of the chicken to the pan and fry over medium heat, turning occasionally, until you get a deep golden brown and the inside of the chicken reaches 170 degrees near the bone, about 25 minutes. Drain on a paper towel and voila! You got some awesome Southern Style Fried Chicken.
2 Eggs (from my lovely ladies here on the farm)
1/2 Cup of milk (I use organic rice milk)
Whisk these two together in a large bowl
2 cups of Organic All Purpose Non-Bleached Flour
2 TBS of Seasoned Salt (I used Old Bay)
1 TBS of Black Pepper
1 TBS of Paprika
Whisk all of these ingredients in a large bowl
In a large cast iron skillet, melt 1-24oz tub of the Spectrum Shortening and heat until it reaches about 325 degrees.
Rinse and pat dry the chicken. Line a large pan with wax paper or aluminum foil. Dip your chicken in the egg/milk mixture and then roll your chicken in the flour mixture. Put the chicken in the lined pan. Add all of the chicken to the pan and fry over medium heat, turning occasionally, until you get a deep golden brown and the inside of the chicken reaches 170 degrees near the bone, about 25 minutes. Drain on a paper towel and voila! You got some awesome Southern Style Fried Chicken.
