3 lb chicken, cut up
2 package italian salad dressing mix -
3 tbsp flour
2 tsp salt
1/4 cup lemon juice, or vinegar
2 tbsp margarine, for deep frying
1 1/2 pt oil, for deep frying
2 cup milk, or beer
1 pancake mix
Directions
Recipe by: peterb@fishman.roc.servtech.com (Tina B.) *
Good Seasons Italian or mild Italian salad dressing
mix preferred.
Mix salad dressing mix, flour, salt, lemon juice and
margarine to make a paste. Spread paste evenly over
chicken. Stack in a bowl, cover and refrigerate at
least two hours or, better yet, over night.
About one hour before serving, heat about 1 1/2 pints
of oil in a heavy 9 i saucepan to 425 degrees. Oil
should be about three inches deep.
Pour milk, club soda or beer in a deep, narrow bowl.
Dip each piece of chicken in the liquid, then dust
with pancake flour. Do not overcoat. Let pieces dry a
few minutes without touching each other. Fry a few
pieces at a time until coating is crisp. Drain and
place on a cookie sheet one inch apart. Bake,
uncovered, at 350 degrees for 30 minutes.
NOTES:
Here is a recipe that I cut out of the newspaper years
ago. The heading wa "Getting close to the colonel's
secret recipe." The recipe is from the boo THE SECRET
RESTAURANT RECIPES BOOK. I never made it, so if you
try it let me know if it's worth the effort!!!
Servings: 1 servings
K.f. Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to trace the history of recipes back into the distant past, in truth as far back into history as the early Egyptians, and potentially, even further back. However, mostly, these old records were just basic hieroglyphic instructions for preparing food.
During Roman times 25BC a man called Apicius assembled some documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into starters, main course and afters, a very modern way of dining. Additionally, he recounts how the Romans made use of many spices and herbs, including a few that will be familiar to modern cooks such as thyme, mint and asafoetida. During the succeeding few centuries, the powerful families of Europe tried to serve up the best banquets, and because of this the best chefs and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe publications were increasing in popularity due to higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this K.f. Chicken recipe.
