Chicken by Cynthia Graubart

Author:Cynthia Graubart
Language: eng
Format: epub
Publisher: The University of North Carolina Press
Published: 2016-06-02T04:00:00+00:00

Marion Flexner’s Fried Chicken with Hardin County Chicken Biscuits

Marion Flexner’s cookbook, Out of Kentucky Kitchens, was first published in 1949 with a preface by Kentucky native and restaurant critic Duncan Hines. Her book became a classic. Her recipe for fried chicken calls for two spring chickens weighing just two pounds each, soaked in milk. If you can obtain birds that small, they do make wonderful fried chicken.

What I love most about her recipe is she serves the chicken with Hardin County (Fort Knox area) Chicken Biscuits topped with Brown Crumb Gravy. The biscuits are fried in fat, and the gravy takes advantage of any crumbs that may be left in the skillet. A shot of bourbon might be in order here.

MAKES 4–6 SERVINGS

FOR THE CHICKEN

1 (3 1/2-pound) chicken, cut into 8 pieces

1 quart whole milk

2 cups all-purpose flour

2 teaspoons salt

1 teaspoon freshly ground black pepper

Canola oil or shortening for frying

FOR THE BISCUITS

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons cold butter, cut into 1/4-inch cubes

1/4 cup whole milk

FOR THE GRAVY

1 tablespoon all-purpose flour

1 cup whole milk

Salt

Freshly ground black pepper

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