Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Big Mama's Fried Chicken
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- #115434
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 whole chickens, cut into breasts, legs, wings, and thighs
4 large eggs
1/4 cup water
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
5 cups shortening
directions
Rinse the chicken, and pat dry.
In a medium bowl, beat together the eggs and the water. Combine the flour, salt, paprika, and pepper in a bag, and set aside.
Heat the shortening in a large deep skillet until it is hot, but not smoking. If you're using an electric skillet, heat it to 400 degrees F.
Dip each piece of chicken in the egg mixture, and then place in the bag with the flour, and shake to coat. Let stand for 4 or 5 minutes.
Fry three to five pieces of chicken at a time for about 15 minutes, until they are browned and cooked through. Drain on paper towels.
Recipe Source: Ben Stein
added by
chilebaker
nutrition data
Nutritional data has not been calculated yet.
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