This was probably the first time I truly felt like I prepared the chicken as well as my mom always did. And my cream biscuits were pretty darn awesome, too!
Mom’s Fried Chicken
A whole fryer chicken = 2 legs, 2 thighs, 2 breasts, 2 wings; cut the back off; save chicken fat (instructions for butcher)
- Melt ½ stick margarine in frying pan over medium high heat. Turn heat down between medium and medium high.
- Get piece of wax paper and mix flour (~1 cup) with 3 tsp Accent and 2 tsp salt. Pat chicken dry, and bread chicken
- Put chicken fat (if any) in frying pan.
- Legs and thighs take longer to cook – cook first. Boneless pieces should be cooked absolutely last – they will cook faster than bone-in chicken. Boned pieces should be ½ done when you put boneless chicken in. Thicker pieces of meat should be placed closer to the center of the pan, where it’s hotter.
- Don’t walk away – you don’t want them to burn.
- Turn after 10-15 minutes – chicken should be browned.
- May need to turn pan around to distribute heat better.
- Throw away chicken fat when it browns – it’s just for flavor.
- When chicken is done, take out of fry pan. Put on platter and place in warm oven to keep warm.
- Estimate amount of fat in pan, or pour off to measure.
- Aim for approximately 3 tbsp fat + 3 tbsp flour + some Accent. You will add one can of Campbell's chicken broth to this, but not yet.
- Stir over heat, smash lumps until mixture is smooth and bubbly.
- Remove from heat.
- Stir in one can of broth. Add 3/4 cup of milk and stir while adding.
- Heat to boiling, stirring, constantly.
- Boil and stir 1 minute. Taste - this is important! Does it taste good? Also, is it too thick? If it is, add some milk until the gravy is the desired consistency. Season with salt and pepper.