In step one of the the fried chicken project, we prepared the chicken. Part two is to cook the chicken. As my mother would say, you just put it in the pan and cook it until it is done. Those of us who need a few more directions than that are in the majority this days. The picture on the right is the first pan of chicken that we produced.
To get started, the ladies decided to coat the chicken with flour by rolling it in a stainless steel bowl. While Glenda was doing the flour coating, the electric frying pan with somewhere between one half and three quarters of an inch of Wesson oil was preheating to 350 degrees Fahrenheit.
When the light on the frying pan indicated it was preheated the chicken was carefully placed in the pan skin side down. Glenda also added a couple tablespoons of butter just after adding the chicken. We made sure there was some space around each piece of chicken, and Katie sprinkled some Paprika on each piece. We then cooked the chicken five or six minutes before turning over and sprinkling the other side with Paprika.
My assumption is that the steam cooks the chicken so that it gets thoroughly done at the same time it gets golden brown.
After we took the lid off, I turned the chicken once again, and we cooked until golden brown which was another five or six minutes, depending on the size of the piece of chicken. As the chicken got done, it was placed on a platter covered with paper towels.
As soon as we had the first batch of chicken out of the pan, we started the process over with the second pan of chicken. We didn't do anything to the oil or the pan, we just kept on cooking.
I have a hard time understanding how my mom did all of this my by herself. I guess practice makes perfect and she had plenty of practice. I pretty much devoted myself to the chicken turning and watching while the ladies got the rest of the food ready.
After the second pan of chicken was finished. Glenda took out almost all of the oil and grease and put it in a jar to store in the refrigerator in case we do this again. My mother always said the oil cooked better the second time. We'll have to check that out.
After the grease was removed from the pan, she added flour and milk in some mysterious ratio and made the gravy. I will not attempt to explain making gravy since it appears to be more art than science.
We ended up with five times as much gravy as we needed, but other than that things worked out exceptionally well. The mashed potatoes and peas were a nice compliment to the chicken. Of course the only possible beverage for this meal would be iced tea.
Fortunately we had decided not to fix any rolls or biscuits. None of us had room for more food.
There's even lots of chicken left over for that cold fried chicken meal that I have planned for tomorrow.
The tomatoes also came from Yadkin Country. They were a gift from my cousin Kenny. Mom would have appreciated that.
Of course what meal is complete with a fried chicken guard dog. Dozer, Katie's dog, agreed to handle the job just for the privilege of smelling the freshly fried chicken.
Before anyone asks the question, I washed up the pots and pans since the one problem with frying chicken is that it makes a big mess. With three people cleaning up, it didn't take long get everything ship shape.
All and all, I would have to say Project Fried Chicken was a success. I'll report on part three, eating the leftovers, tomorrow. It's a tough job, but someone has to do it.