No.1 Fried Chicken recipe

How to cook Fried Chicken

1 "fresh" fryer-cut up
1 cup buttermilk
1 cup flour
salt and pepper to taste
1/2 tsp poultry seasoning
1 tsp paprika
1 cup Crisco
2 brown paper bags
1 large cast iron fry pan with cover

Method of preparation for Fried Chicken
Soak chicken parts in buttermilk for 1 hour.
Mix flour and all seasonings in paper bag.
Drain and put in chicken parts, close bag and shake well, till all pieces are coated with mix.
Heat Crisco in fry pan, put in chicken and cook over medium. flame about 10 minutes till browned.
Turn chicken and brown on other side 10 minutes more.
Add 1/2 cup water and cover.
Cook over low heat for 30 minutes.
Remove lid, allow to crisp and carefully drop pieces into 2nd brown paper bag to remove excess grease.
Serve with mashed potatoes and chicken gravy made with milk

Mexican Chicken in a Bag Recipe

Mexican Chicken in a Bag -How to cook

Ingrdients for Mexican Chicken in a Bag

4 oz. can chopped green chilies, drained
7 oz. can tomato sauce
1 T. Worcestershire sauce
1 T. cider vinegar
1 1/2 t. dried ground mustard
1 t. cayenne pepper
3 crushed garlic cloves
1 T. ground cumin
1/2 t. ground cloves
4 pieces chicken, with skin on and bone in, about 2-1/2 to 3 lbs.

Mexican Chicken in a Bag Recipe Preparation Method
Preheat oven to 350°F. In a mixing bowl, combine all ingredients except chicken. Mix well.Lay out 4 pieces of foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly.Place chicken pieces on a cookie sheet and bake for 55 minutes or up to 1-1/4 hours for large pieces. Chicken should be fully cooked when juices run clear and no pink remains.Place pouches on heated dinner plates and let guests open them at the table. Great with creamy pasta, colorful Spanish rice or just plain baked potatoes.

Best South African marinade for steak

Best South African marinade for steak (about 700g) is:

1 onion, finely chopped

2 cloves garlic, crushed

25ml chutney

25ml tomato sauce

25ml Worcester sauce

5ml mustard

5ml brown sugar

12.5ml brown vinegar

5ml salt

freshly ground black pepper

Mix all the ingredients together, pour over the steak and marinade for 6 hours,
turning twice.

Boerewors for a braai -African Recipes

Boerewors for a braai:

1.5kg beef
1.5kg pork
500g pork siding,
cut in 7mm cubes
25ml salt
5ml pepper
50ml coriander
2ml nutmeg,
grated1ml cloves,
ground2ml dried thyme,
ground2ml allspice,
ground125ml
vinegar
1 clove garlic,
crushed
50ml Worcester sauce
85g sausage casing

Roast the coriander until light brown, grind and mix with all the other spices, salt and pepper.Mince meat coarsely and mix lightly with all other ingredients.Fill casings with meat mixture, but not too firmly.