Carol McLeod’s Fried Chicken
TH contributor Gerald McLeod says his mother, Carol McLeod, who lives in Burleson, makes fried chicken that no chef has ever been able to duplicate. Two of her secrets: Crisco shortening and a large cast-iron skillet. 1 (2- to 3-lb.) broiler-fryer, cut up 1 c. all-purpose flour 1 T. salt 1 T. pepper 1 c. buttermilk 1/3 c. Crisco shortening Mix flour, salt, and pepper in a shallow dish; set aside. Pour buttermilk into a bowl. Dip chicken pieces in buttermilk, shake off excess liquid, and dredge in flour mixture, coating well. Heat shortening in a 12-inch cast-iron skillet until shortening melts and oil is hot; add chicken, and cook over medium heat (reduce heat if chicken is cooking too quickly), turning pieces often until light brown, about 15-20 minutes. Reduce heat, add 2 T. of water, cover tightly, and simmer, turning two or three times, until thickest pieces are done, about 30-40 minutes. Yield: 8-10 pieces fried chicken.
From the November 1999 issue. |
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