David, Charlie and I will be going with my sister up to my dads to begin packing his home. I thought it would be nice to have one last dinner before we sell the house.
I plan on making Crispy Fried Chicken my mom’s Potato Salad and Deviled Eggs for our dinner. This will be served with Hot Rolls, Sweet and Unsweetened Tea with Chocolate Cake for dessert.
Crispy Fried Chicken
Ingredients
8 servings Ingredient
- 1 (4 pound) chicken, cut into pieces
- 1 cup buttermilk
- 2 cups all-purpose flour for coating
- 1 teaspoon paprika
- salt and pepper to taste
- 2 quarts vegetable oil for frying
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). Step 2
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! Step 3
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy. Step 4
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Mom’s Potato Salad
Two potatoes for everyone eating and at least 2 extra Potatoes
French’s Mustard
Hellman‘s or Kraft Mayonnaise use the one you prefer
Onion if you like but not necessary
Celery if you like
Hamburger Dill Pickles
Eggs that have been boiled
Cook the Potatoes until they are almost done unless you like Mashed Potato Salad then cook them until done
Drain the Potatoes and set aside
Boil the Eggs and drain them then cut them up
Cut up the Pickles use as many or as few as you like
If you like Celery or Onions cut them up
Add everything to the Bowl
Spoon in Mayonnaise and Mustard to taste
Place in the Icebox until your ready to serve
Deviled Eggs
You can use anything you like in the Deviled Eggs you make
We boil two to three eggs per person
Drain and let the Eggs cool down
We half the Eggs and scoop out the yellow
Add the yellows to a bowl with French’s Classic Yellow Mustard and Hellmann’s Mayonnaise and Kraft Sandwich Spread
Mix Mustard Mayonnaise and Kraft Sandwich Spread once this is mixed fill the inside of the Eggs
Place inside the Icebox until dinner is ready
For decorations you can add Paprika to the Eggs once they are filled
Thank you,
Glenda, Charlie and David Cates
