Main Dishes, Poultry

Cleo's Fried Chicken

  • 3 pounds Chicken cut in 8 peices
  • 2 teaspoons Salt, seasoning
  • 1 teaspoons Salt
  • 1 teaspoons Sage, rubbed
  • 1/8 teaspoons Pepper
  • 1 teaspoons Garlic powder
  • Oil Peanut,canola,corn,safflower,veg.
  • 2 cups Flour, self-rising

    • Cut up chicken or buy already cut up chicken. Rinse and set aside.

    Mix all dry ingredients into a gallon size zip-lock bag.

    Using a 10-12 inch skillet, I like an electric skillet. Pour enough of you favorite oil till pan is half full. Heatoil till 375 º. While oil is heating, Shake the chicken thighs and breasts in flour mixture. Add to hot oil. Shake remaining peices and add to oil. The breastsand thighs take a little longer to fry,so adding them first gives them time toheat before adding other peices. When all the peices are added cover with lid and fry for 20 minutes. Turn and cover and fry for 20 minutes.

    Take lid off and turn, and fry about 10 minutes. Turn sooner if too brown, but fry at least 15 minutes before turning.

    Put on paper towelsto drain.

    To make gravy, pour all but 3tablespoon of oil from skillet. Making sure you leave those nice crispy pieces in the skillet. Add 3 tablespoon of flour, mix with wire whisk.When this is goodand bubbley, add about 2 cups of milk. using wire wisk, so you won't get lumbs,stir till boiling, if too thick add more milk, little at a time, bring back to boil. Add salt and pepper to taste.Let it boil about 5 min. so your gravy won't taste like flour.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cleo Taylor of Jackson, Ohio. 

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