Occasionally I like to cook all the food the morning of my big BBQ so I can sit in the yard and enjoy my company. One of my favorite ways to feed everyone is by frying chicken in the kitchen right before everyone arrives. I too then can have a drink, a dip in the pool and enjoy the day.
This is a great recipe I found in a Crisco cookbook published in 1973. You all know how much I love collecting vintage cookbooks and this one does not disappoint.
1/3 c. flour
1 tsp. salt
1 frying chicken, (2 1/2-3 lbs.), cut up
3 to 4 Tbsp. Crisco
1 c. catsup
1/2 c. water
1/2 c. chopped onion
1 small clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. lemon juice
In paper or plastic bag, combine flour and the 1 tsp. salt. Add chicken pieces a few at a time; shake to coat. In large skillet, brown chicken in hot Crisco. Meanwhile, in saucepan, combine catsup, water, onion, garlic, 1 tsp. salt, and pepper. Heat to boiling; reduce the heat and simmer, uncovered , for 20 minutes. Remove from heat and add lemon juice; mix well. When chicken is browned, add sauce to chicken; cover and cook slowly for 35 to 40 minutes. Turn chicken frequently during cooking.
This recipe serves 4. Please double, triple or quadruple the recipe as needed. I love the flavor of this friend chicken. Don’t hesitate friends, make it for Monday’s hangover gathering.
xo–meTags: BBQ, chicken, cookout
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