Daniel Boones Fried Chicken
Recipe: #44239
February 27, 2025
Categories: Chicken, Southern, Heavy Cream, Butter/Margarine, Bone-in Pieces, more
"Daniel Boone said: "There's no better way to cook young chicken." This fried chicken recipe originated in the family of Daniel Boone (1735-1820), the pioneer who is noted for his many daring exploits against the Indians." They had 3 pounds frying chickens , I'm use leg and thighs chicken, you do you."
Original is 4 servings
Ingredients
- Dredge
-
-
-
-
-
-
- Skillet
-
-
- Seasoning
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (477 g)
- Calories 846.1
- Total Fat - 57.9 g
- Saturated Fat - 24.2 g
- Cholesterol - 645.3 mg
- Sodium - 1073.5 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 2.3 g
- Sugars - 3.3 g
- Protein - 61 g
- Calcium - 55.6 mg
- Iron - 6.3 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Roll the pieces of chicken in a wooden mixing bowl in the flour dredge, heavily seasoned with salt, pepper and paprika.
Step 2
Grease a large cast iron skillet with the butter and fry each piece of chicken, browning well on both sides.
Step 3
Then reduce the heat slightly and add the 1/4 cup water.
Step 4
Cover the skillet and cook for 15 minutes on each side.
Step 5
Take the fried chicken from the skillet and pour off all but 2 tablespoons butter. (Save the butter for cooking)
Step 6
Add the flour to the melted butter, blend well and stir until nicely browned.
Step 7
Then add the salt, pepper, paprika and boiling water.
Step 8
Simmer until the gravy is smooth and thickened, stirring constantly.
Step 9
Lastly, stir in the cream and blend.
Step 10
Pour this gravy around the chicken on a large platter.
Tips
No special items needed.
0 Reviews
You'll Also Love
