Grandmas Unbreaded Fried Chicken Recipes

Steps:

• Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
• Melt shortening in a cast iron skillet to a depth of about 1 inch.
• Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
• In a doubled brown paper lunch sack, mix together all of the dry ingredients.
• Remove chicken from bowl.
• Using additional seasoned salt and pepper, lightly coat to season chicken.
• Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
• Dip each piece in the buttermilk and coat with flour once again.
• Shake off excess; place on waxed paper for 15 minutes or until dry.
• Place chicken, skin side down, in hot shortening.
• Do not crowd skillet.
• Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
• Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
• 4-6 servings.
• To make chicken fingers:.
• Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
• *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).

Steps:

• Cook bacon in skillet or heat cooking oil. Oil will spit when you drop water in it when hot enough. (My Grandma only used bacon fat, that was her frying oil of choice, It does add to the flavor of the chicken.)
• Salt and pepper your chicken to taste. When your oil is hot enough, carefully place the chicken in the pan bottom side down.
• Cover and simmer on medium-ish heat for 15 min.
• Using TONGS turn chicken. Recover and continue to cook for 15 min more.
• Check the meat if the meat has started to pull away from the leg bone raise the heat a little and cook uncovered, rearrange the meat according to the heat in your pan. If meat is not pulling away continue to cook covered on medium-ish heat. After you uncover and raise the heat, turn every 10ish minutes, cooking till meat is cooked thru and the skin is golden brown and crispy. Remove from pan and keep warm.
• Make your gravy using the pan drippings.
• Serve warm or cold. This makes the best cold picnic chicken.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
• Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

Steps:

• Heat oil in skillet or pan to 375 degrees.
• Beat the milk spices and eggs together well in the first bowl. Mix the flour mixture together in a second bowl. Wash the cut up chicken, pat dry. Put in the first bowl with the egg mixture. Coat Well.
• Put a couple pieces of chicken at a time into the flour mixture... coat chicken well.
• Place chicken into hot oil. Fry chicken parts for about 6 to 8 minutes on each side or until done (do not over crowd the chicken as this will lower the cooking temperature and affect cooking times). Remove the chicken to paper towel lined platter to drain. Repeat until all chicken is done.

Steps:

• Place chicken pieces in baking dish, pour salad dressing over chicken.
• Let dressing soak into the chicken for a couple of hours, while in the refrigerator.
• Remove chicken and shake off excess dressing, discard the extra.
• Preheat oven to 350 degrees.
• On plate, mix flour, salt and pepper; roll chicken in seasoned flour.
• Heat 1/2 inch oil in large skillet until small cube of bread dropped into oil browns in 60 seconds.
• Fry chicken until golden, 5 to 7 minutes on each side. Transfer to baking pan. Bake until chicken is tender and juices run clear, about 30 minutes.

Steps:

• In a shallow dish, combine butter and garlic. In another a shallow dish, combine bread crumbs, cheese and parsley. Dip chicken in butter, then coat evenly with crumb mixture., Roll up chicken and place seam side down in a 13-in. x 9-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear., Meanwhile, combine sauce ingredients. Cover and refrigerate until serving. Serve chicken with a dollop of sauce.

Steps:

• Preheat oven 425° F. Melt butter in rectangular baking pan in oven. Mix Bisquick, paprika, salt, & pepper.
• Coat chicken with mixture. Place neatly side down in pan.
• Bake 30 minutes, turn chicken, bake about 15 minutes longer or until juice of chicken is no longer pink.