The Home Cook: Fried Chicken

I'm going to be honest, I've got no idea what to say. To be frank, I'm out of practice and this draft recipe has been sitting in my "To Post" folder, mocking me for far to long. Clearly this is going to be messy. So instead of dallying around, waiting for inspiration or clear thought to strike, I'm just going to jump in and hope for the best.

Consider this my advanced apology.

Fried chicken. Everyone has a recipe. Like EVERYONE. This one is mine, well honestly, this one is my grandmother's. She crops up quite a bit around these parts doesn't she? For good reason I'd like to think. She's a good cook, seamstress, gardener, chicken tender, farmer's wife and grandma. We voted and we think we'll keep her, especially if it means we get chicken on holidays.

Not that chicken is a holiday food, by no means is that the case. Just ask any of her children who hate all forms of the bird based solely on the number of times they were forced to consume it between birth and moving out on their own. Thing is, Grandma's chicken? Delicious. It has more pop than most and has a wonderful flexibility that lets you fry it or bake it as your heart desires. Besides the unusual blend of ingredients I'd like to think the other "secret" is the fact that she raises her own birds...there's just something about free range, bug/grain fed fowl that is vastly superior to anything Tyson can knock out.

I feel like there should be lots more to say, but really...the food speaks for itself. So if you've got the chance, round up a hippie chicken (and by hippie Tim means organic, free range), cut it up, bread it and fry or bake it. It's pretty darn good supper.

Just like Grandma makes.

(Oven) Fried Chicken
Mary Ann Baker

1 cut up fryer hen
1 cup Biscuit Mix (Bisquick, Jiffy, etc...)
1 teaspoon Salt
1/4 teaspoon Pepper
2 teaspoons Paprika

2 Tablespoons Margarine, shortening or oil or enough oil to fry in.

For Fried Chicken:
In shallow dish or pie plate mix together biscuit mix and seasonings. Heat 12" cast iron fryer skillet with a 1/2" of oil over medium high heat. While pan and oil is heating, pat chicken pieces dry and roll in season mixture. When the skillet and oil is hot, place pieces in the skillet starting with the breast cut in the center. sear on each side and turn down heat to medium low. Cook chicken until center of breast piece is done and juices are clear.


(Oven) Fried Chicken:
Preheat oven to 425ºF.

In shallow dish or pie plate mix together biscuit mix and seasonings. Melt 2 Tablespoons of margarine in a 9x13x2" glass baking dish in the oven. While melting the margarine, pat chicken pieces dry and roll in season mixture. Remove the dish from the oven and brush melted butter over bottom of the dish. Place pieces in the dish starting with the breast cut in the center. Bake for 40 minutes. Turn each piece over and cook for an additional 10-15 minutes or until center of breast piece is done and juices are clear.



Serve with corn and mashed potatoes (or cheesy potatoes - but don't hold your breath waiting for that recipe.)