dinner
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Mamma Colleen’s fried chicken

Yep for a former Californian I make a mean fried chicken…..and gravy to boot…..is your mouth watering already?

  • 1 cut up chicken
  • Olive oil enough to coat pan about a half inch up the skillet you are frying in
  • Garlic salt
  • Onion powder
  • Pepper
  • Flour about 2-3 cups
  • A plastic bag

Cut, wash and pat dry your chicken, Heat skillet for a few minutes on medium high heat, add oil. Let Heat up while making flour mixture. In a bag without holes put flour, and all the other dry ingredients. You can add your own if you’d like…..I shake the garlic salt about 8 times, the pepper a few and around 1-2 teaspoons onion powder. Seal and shake the bag so everything is mixed well. 

When skillet oil is hot add a few pieces of chicken starting with backs, legs and thighs. Cook covered fifteen minutes fipping once and recovering. After fifteen minutes turn again and cook uncovered 15 more minutes flipping once again. The olive oil cooks the chicken faster than vegetable oil so thirty minutes is good for each piece. HOWEVER……..cook the breasts last…..but reduce the heat a bit before starting them. By now the oil is hot, hot, hot and the boobs can burn, burn, burn if you are not careful. Same amount of time same procedure. Your chicken will not be dry and have a great crunchy outside.

Gravy:

Using the flour you shook the chicken in add three tablespoons to a quart jar with a lid…..put 2 cups of milk or water in the jar and shake really hard until it is mixed well.

After chicken is done, remove from heat…..drain the remaining oil off in a Heat proof container….leaving ALL the crunchy stuff in the bottom of the skillet. Pour the liquid into the pan and start stirring immediately. Turn the heat on to medium low and cook until thicken. You might add a small amount of table salt to the gravy and some more pepper….depends on your tastebuds. 

Serve with smashed potatoes, rice….or bread…..as always we hope you enjoy.

A couple of side notes….. Leave the lid on the breasts a little longer and they will not dry out plus be golden brown. 

Also if you save the olive oil and put it in the refrigerator I’ll have a recipe next week you can use it in.

Then……I promise to get back to more heathy cooking….it is just once in awhile you have to slip and have something fried and bad for you. 😋

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