Fried Heritage Chicken

Instructions by Frank Reese and Yadidya Greenberg

Pan Fried Chicken
Works best for 2.5-3lb birds

  • Cut chicken into 6-8 pieces and bread
  • Fill pan with 1 inch oil and heat to 325-350° F
  • Brown chicken on both sides
  • Lower heat to 250° F and cover with tight fitting lid.
  • Cook 20-30 minutes per pound, turning pieces every 20-30 minutes
  • Take the lid off and turn up heat and cook until chicken is crisp
  • Remove chicken and place on paper towels to drain

 

Deep Fried Chicken
Works best for 2.5-3lb birds

  • Cut chicken into 6-8 pieces and bread
  • Fill pan with oil and heat to 325-350° F
  • Place chicken in pan and cook for 23-25 minutes
  • Remove chicken and place on paper towels to drain

 

Pressure Cooked / Pan Fried Chicken
Recommended for birds over 3.5lbs

  • Cut chicken into 6-8 pieces and pressure cook 1 inch of water with chicken sitting above water on canning plate at 15lbs for 3+ minutes:
    • 3lbs or less – 3 minutes
    • 3.5lbs – 4 minutes
    • 4lbs – 5 minutes
    • +½ lbs = +1 minute
  • Put the chicken in the fridge till it cools down completely
  • Bread chicken
  • Fill pan with peanut oil and cook at 325-350° F until brown, approximately 8-12 minutes.
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