a blog about kosher slaughter, kosher meat & animal welfare
Old Fashioned Fried Heritage Chicken
Heritage birds make for the best fried chicken you'll ever taste. Just make sure to follow Frank's recipe. Ingredients: Heritage chicken Flour Bread crumbs 2-3 Eggs 1/2 tsp salt 1 Tbs Freshly cracked pepper Pan Fried: Works best with 2-3.5 lbs birds Quarter chicken and dredge in flour mixed with salt and pepper Dip in egg wash, and toss in bread crumbs Fill pan with 1 inch oil and heat to 325-350° F Brown chicken on both sides Lower heat to 225-250° F and cover with tight fitting lid. Cook until meat is cooked through. It is important to keep the lid on during this process to maintain moisture which helps cook the birds and soften the meat. Take the lid off and turn up heat and cook until chicken is crisp Enjoy!
Pressure Cooker: Recommended for birds over 4 lbs Quarter chicken and pressure cook 1 inch of water with chicken sitting above water on canning plate at 15lbs for 3+ minutes. Cook bird for an extra minute for every half pound of weight over 3lbs. For 3.0lbs or less - 3 minutes, 3.5lbs - 4 minutes, 4.0lbs - 5 minutes, etc.... Put the chicken in the fridge till it cools down completely. Fill pan with oil and preheat to 325-350° F. Bread chicken and cook until brown and crispy. Approximately 8-12 minutes.
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