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For
Green Parrot fried chicken you
should have a chicken which
weighs about two pounds after it
is dressed and cut up. You
will also need a heavy, cast
aluminum skillet - not an iron
skillet, but an aluminum
skillet.
Fill
the skillet about one-third full
of pure lard, and let it heat
just to a "sizzle". Have
your chicken cut up, and ice
cold. Dredge each piece
well with salt and pepper, roll
in flour, and place in the
skillet. Do not crowd the
pieces. Cover the
skillet tightly, turn the fire
as high as you can, and cook for
ten minutes. At the end of
ten minutes, look at the
chicken, and if each piece looks
brown around the edge, turn
quickly and recover the skillet,
and cook to a golden brown.
Do not
take each piece of chicken out
of the skillet when it is
browned, but pick up the skillet
and drain the grease off before
you take up the chicken.
This will keep your chicken from
being greasy.
Chicken may be kept hot in a
very slow oven while gravy is
made from the chicken fryings,
but it should not be covered
tightly enough to cause it to
steam, as this will make the
crust soft and spongy.
Green Parrot fried chicken is
always a golden brown, and
tender, yet crisp.
Do not
substitute vegetable shortening
for the pure lard, and be sure
your skillet is at least
one-third full of lard before
you start to cook your chicken. |
