My Favourites
Add recipe
Search Recipes
Add to Favourites
My Favourites
Email this recipe
Print this recipe

Organic Fried Chicken

Created by chicken queen, Friday, 23 April 2010

Description

The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction-the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies-means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain-its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.

 


Cast Iron Skillet This cast-iron skillet is a champion heat conductor that provides even and consistent cooking every time. Once seasoned, food will not stick to your 10 or 12-inch cast iron skillet, significantly decreasing the amount of butter or cooking spray needed. You’re sure to cook healthier for years to come. With the proper care this extremely durable cookware will outlast most every other pan in your collection. These versatile skillets are made for use in the oven, on the stovetop or over a campfire and require nothing more than potholder. In stock and ready to ship.FeaturesMade of heavy duty cast-ironExceptional heat conductor for even and consistent cookingFit for use in the oven, on the stove top or over a fireSeasoned cast iron is non-stickHealthier than other cookwareExtremely durable and made to last

Ingredients

At a glance
Cooking Method
Fry
Difficulty
Moderate
Course/Dish
Main Course
Main Ingrdients
Whole Chicken
Serves
4

1-3 to 3 and 1/2 Pound Free Range Chicken, Local and Farm Raised, cut into Pieces (Legs, Thighs, Breasts, Wings, and so on), preferably with Giblets
1 and 1/2 Cups Organic Flour (3/4 Cup Whole Wheat and 3/4 Cup White)
Salt and Pepper to Taste
1/8 tsp. Paprika or Cayenne (this gives it just a bit of zip)
1 and 1/2 Cups Raw Milk
Oil for Frying (I like to use Grape Seed Oil)

Methods/steps

Mix together Dry Ingredients until evenly distributed (Flours, Salt, Pepper, Paprika or Cayenne). Set aside in wide mouthed bowl. I have put the Dry Ingredients in a Plastic Bag. That works great too.
Set aside Milk in wide mouthed bowl.
Rinse Chicken in water. Pat dry.
Meanwhile, place about 1/2 inch Oil in the bottom of Cast Iron Skillet. I use either the 8 or 10 inch Skillet, depending on the amount of Chicken. Slowly heat over burner until dough droppings of Dry Ingredients mixed with Milk bubble in Oil.
While Oil is heating, dip 1 or 2 pieces of Chicken at a time in Milk. Then put Chicken Pieces in dry Ingredients (or toss Chicken Pieces in Plastic Bag filled with Dry Ingredients) until Chicken is evenly coated. This should be timed as best as possible so that Chicken is ready to go into the Frying Pan at precisely the moment the Oil is hot. It just takes a little practice.
Place coated Chicken Pieces in hot Oil. Again, the Chicken Pieces should bubble all around. If it doesn't, the batter will be soaked with grease. Not good. If it is too hot, the Chicken will burn. Grease fires are nothing to play around with. Slow it down. The Oil should rise up about 1/2 inch on the Chicken. The Chicken will need to be watched closely throughout the cooking process.
Turn pieces when the bottom sides become crispy and brown. Keep turning until completely brown all around. In the early stages, Blood will come up around the joint areas. When done, Blood will be cooked (brown) and the Meat will be White or Dark, not pink.
Remove Chicken Pieces from Skillet when they are done.
Place Chicken pieces which are done between layers of Paper Towels to soak up excess Oil.
Serve and enjoy immediately. Chicken is also good cold (as in an Old Fashioned Picnic).

Additional Tips

Serving Suggestions
Parsley potatoes
Green salad
Multi grain rolls

Source: butterfly hill farm

Reviews

Rate this recipe