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Categories:Viewed: 102 - Published at: a year ago
Ingredients
- 2 2- to 2 1/2-pound chickens, cut into serving pieces
- 2 cups milk, approximately
- 3/4 teaspoon Tabasco sauce
- 1 1/2 cups flour
- Salt to taste, if desired
- 1 tablespoon freshly ground pepper
- 2 cups lard or corn oil for frying
- 1/2 cup butter
Method
- Put the chicken pieces in a mixing bowl and add enough milk to cover.
- Stir in the Tabasco sauce and refrigerate for at least one hour, or overnight.
- Combine the flour, salt and pepper in a flat baking dish or, preferably, in a large, heavy paper bag or strong plastic bag.
- Drain the chicken pieces, but don't pat them dry.
- Put them in the dish or the paper or plastic bag with the flour.
- Turn the pieces or shake to coat them thoroughly.
- Heat the lard or oil with the butter in a heavy skillet, preferably cast-iron, large enough to hold half of the chicken pieces in one layer so they don't touch.
- Add half of the chicken pieces, skin side down, in one layer.
- Turn the heat to high and cook uncovered until golden brown.
- Turn the pieces and reduce the heat to medium low.
- Cook until golden brown.
- The total cooking time should be 20 to 25 minutes.
- Remove the cooked pieces of chicken and drain on paper towels.
- Repeat the process with the remaining chicken.
- (If this is made the day before, you do not have to refrigerate overnight.)
