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Country Fried Chicken
from the kitchen of Sharmagne Leland-St. John

2 spring chickens
1 cup flour
1 egg
1 cup milk
1 tablespoon melted butter
Salt and freshly ground black pepper, to taste
Fat for frying

Cut the chicken into quarters.  Sift the flour and salt into a bowl. Add the pepper.  Beat the egg slightly and add to flour mixture.  Stir in half the milk.  Beat thoroughly, then add the remainder.  Melt the butter and add, stirring rapidly until blended. 

Dip each piece of chicken into the batter then fry in deep fat, 375-385 degrees Fahrenheit, until browned on all sides.  Place chicken in a fireproof covered dish.  Bake in a 350 degree oven for 30 minutes.

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