One of my fondest memories from my childhood are Sunday mornings after we came home from church, and mom started putting together our dinner.
We always had meat as the main dish. Sometimes, it was a beef roast. Other times, it was a pork roast. But probably my favorite Sunday dinner was one that featured fried chicken.
I remember watching Mom brown the chicken before putting in a cast-iron roasting pan with a little bit of water. Mashed potatoes, a vegetable and sometimes bread or pork sausage dressing most often accompanied the chicken.
Now, we have chicken about once a week, but I usually baked it whole with potatoes, carrots and an onion. Recently, though, Therese has suggested we try something different with the chicken. So, yesterday, I took a chicken out of the freezer and decided we should give it a try fried.
Believe it or not, I’ve never cut up a whole chicken.Â I used to watch my mom do it, but that was 40 to 50 years ago. Luckily, Therese is an old hand at cutting up chicken, so I deferred to her.
The recipe we chose to use comes from “America Cooks: The General Federation of Womenâ€™s Clubs Cookbook.” Itâ€™s one that Therese used years ago when she lived in the country and raised her own chickens. It doesn’t call for the chicken to be browned before going in the oven like my mom’s recipe, but nonetheless, it sounds pretty good.
I’m betting it’ll even beat the Colonel’s.
2 Â½ to 3-pound broiler-fryer, cut into serving pieces
Â½ cup presifted flour
1 teaspoon salt
1/3 teaspoon pepper
Â½ teaspoon poultry seasoning
Â½ cup melted butter or margarine
Preheat oven to 400 degrees.
Wipe chicken well with damp towel.
Combine flour and seasonings in paper bag. Put a few chicken pieces at a time in the bag. Shake well to coat.
Arrange in shallow baking roasting pan; brush with butter or margarine; cover with aluminum foil.
Bake in preheated oven for 30 minutes.
Remove foil. Increase temperature to 450 degrees. Bake for 15 to 20 minutes longer or until golden brown.
Yield: Serves 4.