Originally uploaded by wesh
My son is coming out of his shell as a Junior Carnivore, so I’m taking the opportunity presented by his expanding palate to prepare some good old Southern classics for him. His sister –a committed vegetarian– was having none of it
Cut into pieces for serving:
•A young frying chicken, about 3.5 lbs.
Bread it by dipping each piece in:
And rolling it in:
Let dry for 1 hour. Heat in a heavy skillet:
•.5 to 1” of fat, a combination of cooking oils, or bacon drippings.
Heat the fat until it reaches the point of fragrance. Add the chicken. Brown it on all sides. Preheat oven to 375F. Place the browned chicken in a fresh pan and bake, covered, until steamed through, about a half hour. This Border dish is usually served with a cream gravy made from the drippings, that is, some of the fat thickened with:
to which milk is added. You may further enrich the gravy with:
NOTES: Consider drying the breaded chicken parts on a rack so the undersides won’t get gummy before frying.