Doc is so grateful for the contributions of a certain lady at his parent’s church for including the basis for this recipe in the cookbook his mom compiled for us as a wedding gift.
(Thank you Certain Unnamed Lady & Thank you Deeda!!)
But I want the world to know. So here it is:
Start with a pack of chicken on the bone. Just… hang on to it for a second.
Stick an 8 x 11ish Pyrex dish with a whole stick of butter in a 400 degree oven.
Use the whole stick, you won’t regret it.
Rinse your chicken, then set it aside for a moment.
Your butter should be starting to get brown around the edges about now, so pull it out and put it somewhere handy.
And now the good part.
One or two pieces at a time, put some Chicken in the ziploc and shake it all up so the chicken is coated with the flour and good stuff.
But don’t stop there.
Leave in a 400 degree oven for about 45 minutes, and don’t leave out this terribly important step:
Turn Them Halfway Thru!
I got carried away.
Meanwhile, put together a fall salad with toasted pecans and apple and carrot slices over lettuce.
Pile your finished fried chicken on a paper towelled plate,