Lately we’ve been hit with a lot of rain, causing me to crave some comfort food. So tonight I decided to use the remaining chicken thighs I had to make fried chicken.
Fried chicken has a dual origin in the rural American South. The Scots, and later Scottish immigrants to many southern states had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. As Africans were brought to work on southern plantations, the slaves who became cooks incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor. Since most slaves were allowed to keep chickens, frying chicken as a special occasion spread through their community.
1 can evaporated milk
1 tablespoon lemon juice
4 chicken thighs (or preferred cuts)
2 cups flour
1 packet dry ranch dressing
In a bowl, combine chicken milk and lemon juice.
Soak chicken in milk mixture overnight.
When ready to cook, heat oil in pan.
In a small bowl, combine flour and dry ranch dressing.
Discard milk and dredge chicken in flour mixture.
Fry chicken until golden brown & juices run clear.
broccoli cheese rice casserole.