1 cup whole milk
1 cup club soda
3 lb chicken fryer parts
1 cup aunt jemima pancake mix
2 package good seasons italian mild --
1 salad dressing mix
3 tbsp all-purpose unbleached
1 flour
2 tsp salt
1/4 cup lemon juice
2 tsp vegetable cooking oil
Directions
Wash chicken pieces, pat dry, and allow to air dry in
refrigerator for 1 or more hours. Combine the last 5
ingredients to make a paste. Spread the paste over the
chicken. Stack pieces in a bowl, cover, and let stand
in refrigerator overnight. About one hour before
serving, heat about 1-1/2 pints of cooking oil in a
heavy saucepan or deep-fry pot to 425F. Oil should be
about 3 inches deep. While oil is heating, put milk
and club soda in a deep narrow bowl and dip each piece
of chicken in the liquid; letting the excess liquid
drip off. Dust pieces lightly, but evenly with Aunt
Jemima Pancake Mix. Do not overcoat. Air dry the
pieces for a few minutes without letting the pieces
touch each other. Deepfry a few pieces at a time in
the hot oil, and place on a cookie sheet; bake
uncovered for 30 minutes in the oven at 350F.
Recipe By :
Servings: 6 servings
Kernel Censor's Fried Chix Recipe brought to you by Recipe Ideas
Categories: Beverage; Breakfast; Cake; Dessert; Fruit
The History of Recipes
Recipes as a concept can be observed far back into antiquity, certainly as far back as early Egypt, and potentially, even further back. However, mostly, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to food historians are a few ancient tablets in Sumerian which show the making 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 exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into starters, main course and afters, something we still use today. This early Roman chef informs us how the early Romans made use of a good variety of herbs, including a few you will know for example bay, mint and asafoetida. In the 15th century, people returning from the crusades brought back many foods and herbs from the East, including spices like basil and rosemary. These new herbs and spices was responsible for a torrent in manuscripts on cooking, most of which are now in academic collections. Over the following few centuries, the powerful and wealthy houses competed with each other to lay on the most extravagent meals, and as a result the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down recipes common in their social group. The arrival of TV gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Kernel Censor's Fried Chix recipe.
