1/4 cup hot sauce
1 tbsp prepared mustard
1 whole chicken, cut into pieces
1 cup flour
1 tbsp cornmeal
1/4 cup bread crumbs
2 tsp biscuit mix
1 tsp baking powder
1 salt and pepper to taste
1 oil for frying
Directions
Pour hot sauce and mustard into a bowl. Rub chicken
pieces in hot sauce mix. Let stand for 10 minutes.
Place flour, cornmeal, bread crumbs biscuit mix and
baking powder in a plastic bag. Add salt and pepper to
taste. Shake to mix. Drop chicken pieces into bag;
Shake to coat well. Preheat iron skillet on high heat,
add oil to fill about half full. When oil is very hot,
but not smoking, add chicken piceces: do not crowd.
Cook on high heat until brown on one side. turn pieces
and lower heat. Cover and cook until almost crispy (10
to 15 minutes). Remove cover and let cook for three
minutes before turning over and raising heat back up.
Cook until crispy brown, about 3 minutes more. Drain
on paper toweling. Makes 4 servings.
Servings: 4 servings
Kwanzaa Fried Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Historians have traced the existence of recipes far back into history, in truth as far back as ancient Egypt, and potentially, even further back. Interesting though that is, generally, these old cook books were just primitive pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to historians is a series of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. During the time of the Roman Empire a roman called Apicius compiled a few documents which described recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Romans used many spices and herbs, including many that are still in use today for example bay, mint and parsley. As our culinary historical trip moves on a few more years there were two interesting cookery books which date from the 1300s : one book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that is served today, but rather accounts of the types of meals eaten by the upper classes. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to an increase in books on cookery, the majority of which are now in private cookery archives. Over the following few hundred years, the rich and powerful families of Europe tried to lay on the most exotic banquets, and consequentially chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording recipes common in their social group. By the arrival of the 20th century, cookery publications are increasing in popularity mostly due to better eduction, leisure time and having more money. The introduction of television brings us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Kwanzaa Fried Chicken recipe.
