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MARIE'S VERSION OF KENTUCKY FRIED CHICKEN 1 broiler-fryer, cut up (about 2 1/2 lb.) 3 c. water 2 tsp. fines herbs 2 tsp. seasoned salt 2 envelopes instant chicken broth 1 c. flour chicken broth and gravy recipe (follows) 1 Tbsp. salt 2 tsp. onion powder 1/4 tsp. pepper fat for frying Cover chicken with mixture of water and salt in a medium size bowl. Chill at least 1 hour. Blend fines herbs, onion powder, seasoned salt, instant chicken broth and pepper in a blender. Combine with flour in a plastic bag. Remove chicken from water, a few pieces at a time. Shake in flour mix while still wet, until thickly coated. Melt enough shortening or oil to make one inch depth in a large skillet. Heat to 375 degrees. Fry chicken pieces, turning once, five minutes on each side. Lift out with a slotted spoon. Drain well on paper towel. When all pieces are fried, drain fat from skillet. Add 1 cup chicken broth to skillet; return chicken pieces; cover skillet. Cook 15 minutes or until pieces are fork tender. Chicken broth: Place salted water in which the chicken soaked, with giblets in a small saucepan. Add two onion slices and some celery tops. Cover and simmer 30 minutes. Makes 3 cups. Chicken gravy: Strain and add remaining chicken broth to skillet that chicken was cooked in; heat to boiling, stir- ring and scraping baked on juices from sides of pan. Make a paste of 4 tablespoons flour and 1/2 cup cold water in a cup. Stir into boiling liquid; continue stirring and boiling for 1 minute. Season with salt and pepper. Add chopped giblets and simmer 2 minutes longer. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |