One of my favorite Sunday lunches was fried chicken. My mom and grandmother would busy themselves in the kitchen after we returned from church and had a big family breakfast. Us children would hang out and disturb them, unless my dad or my uncle gave us something to do in the garden.
On Saturday one of our hens would be slaughtered and prepared. I learned how to do this relatively early on, and I'm still pretty confident in my skills, though they haven't been put to a test in a long while.
The chicken was cut into pieces that would go into the soup, and more meaty pieces for frying. The breast was sliced thinly for the latter purpose. A proper chicken soup was prepared from the back, wings, neck, legs, gizzard, heart and liver of the chicken.
The soup was filtered and the broth was cooked up with thinner-than-angel-hair home made egg noodles and root veggies freshly on Sunday. At this time fries and fried chicken, as well as a variety of fresh green salads were prepared as well. Fried chicken was my favorite.
3 chicken breasts
0.25 cup milk
0.25 cup flour
1 cup breadcrumbs
0.5 tsp black pepper
oil for frying
Remove the chicken tenders from each chicken breast. Lay the remaining portions flat on a cutting board. Cut each into two thin slices. Season with salt and set aside for 15 minutes.
Meanwhile, beat the eggs with the milk until smooth. Season with salt. Mix the flour with the black pepper. Spread out the breadcrumbs on a separate plate.
Dredge the chicken pieces in the flour, dip into the egg mix and coat with breadcrumbs. Set aside on a plate.
When all the chicken pieces are breaded, in a large skillet preheat 1-inch of oil on medium hot. When very hot add the chicken pieces. Fry both sides until golden brown. Remove into a glass bowl. Eat while still warm.
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