Tuesday, October 24, 2006

Nebraska fried chicken recipe

Due to wide demand, my first recipe sharing. Okay, Kara asked. :)

Aunt Gail's Nebraska Fried Chicken

Ingredients: Cut up chicken unless you know how to cut up a frying chicken. I use all thighs because the breasts are too big and I don't like wings. Flour, salt, pepper, Crisco oil, a paper lunch bag or a plastic bag. Do not substitute anything for the Crisco. Must use Crisco for crispiness.

I cut off extra fat and anything I don't like the looks of
Wash chicken with water and set in plate
Pray over bird, give thanks for this meal
Put Crisco in pan, melt it, then heat oil to hot
Pour a lot of flour in your bag
Add a lot of salt
Add some pepper
Close well and shake
Add a few pieces of chicken (one to three at a time)
Close bag and shake

Use pinchers (metal utensil) to pick up chicken parts and place in hot oil
Be careful you don't burn yourself because the hot oil pops
Shake some more of your chicken pieces
Be sure each piece is well floured before placing in oil

Fry on high till it's a medium brown
Turn pieces to other side and fry on high till it's medium brown
Don't let them get too dark because they've still got to cook inside

Now turn heat way down to low
Cook 'em slow, like simmer for 35 to 45 minutes for six pieces in a large frying pan
Turn pieces over a couple times

The secret to crispiness is to brown both sides fast on high, then turning the fire way low to cook the inside. (No one will tell you this except for me. It's the key.)

After you start the chicken, peel, cut and place potatoes in boiling water
Add salt and bring to a boil
Boil on low till done

Put creme corn in a bowl and place in microwave with paper towel on top

Be sure butter and salt are on the table and lots of napkins

Now the coordination part:

Use pinchers to take chicken out of the pan
Place on plate on paper towels
Let cool a few minutes
Turn on micro and cook canned creme corn for two minutes on high
Pour dinner drinks
Make gravy

Put it all on the table.

You're done.

But! Save your chicken grease. Keep in the fridge. The same week you can buy cube steak. Prepare on a paper plate the same as you did the chicken with flour, salt, and pepper. Warm your chicken grease. Fry in chicken grease and it comes out real good. Use leftover chicken gravy on your mashed potatoes. This meal only takes 30 minutes to prepare. The cube steak cooks pretty fast.

Postscript - Fried chicken makes a big mess on your stove. After dinner use Fantastic to clean stove while it's still warm. A screen with a paper towel on it on top of your frying pan greatly decreases oil spatter. Or, you can camp all the time like me and fry outside on the Coleman stove. Fold up the stove and put it away when finished or you'll get coyotes at night. Heh!


5 comments:

Christina said...

My heart started racing just reading this recipe!! :)

My hubby would love it if I could cook with grease. I have never been able to do it properly. I think I am "fry challenged"....

kim said...

"Fold up the stove and put it away when finished or you'll get coyotes at night."

That is really funny. Especially to me.

I am afraid of making fried chicken for so many reasons. Coyotes not even being one of them. Until now. We DO have coyotes in this area. Well, not this immediate area, as I live in a house. In town.

kim said...

"Fold up the stove and put it away when finished or you'll get coyotes at night."

That is really funny. Especially to me.

I am afraid of making fried chicken for so many reasons. Coyotes not even being one of them. Until now. We DO have coyotes in this area. Well, not this immediate area, as I live in a house. In town.

** pardon me if this send to you twice, I got some kind of "network connection lost" and don't know if it actually got to you ~ don't post it twice! **

Kara said...

Thank you so much, Lil! Fried chicken is one of the things I make that my family likes, but I could never get the "crispiness" thing to happen. Now you've revealed the secret...Crisco and high temp. then low temp! Oh, man, I am making it this weekend...yummy! My MIL taught me how to make gravy without lumps, but the Betty Crocker cookbook taught me to cut up chicken. I always take of all of the skin and fat...ewww! Oh, and thanks for the tip about the paper towel over the splatter cover - nice! You're a doll for sharing your secrets!!!

Liliana said...

Kara, you know you have to leave the skin on for fried chicken though, right? I don't have any guarantees for what you'll get it you take the skin off!

Kim, guess I didn't follow the 'don't post' directions very well, huh? lol! I will know next time to read before uploading.

Christina, I was actually nervous putting a recipe on my blog. Well, I hope it works for everyone, er, anyone, who trys it.