Sloane’s Down-home Fried Chicken

Fall is on the way and the kitchen is finally cool enough to do some serious cooking. So tie on your aprons and let’s get cooking!

Sloane’s Down-home Fried Chicken

Mashed Potatoes

Fresh Green Beans

Sloane’s Down-home Fried Chicken

• 1 tbsp. salt
• Tap water
• 6 chicken legs, or thighs or 4 breasts, skinless and boneless
• 1 cup flour
• 1tsp. thyme
• ½ tsp. marjoram
• Freshly ground pepper to taste
• 1 large egg
• 1½ tbsp. milk
• ½ cup solid shortening or lard, plus more as needed

Dissolve salt in a small amount of water. Add chicken pieces then cover with more water. Set this in the refrigerator for 4-8 hours.

Remove chicken from fridge 2 hours before you plan to cook. When you’re ready, drain the chicken and pat dry.

Combine flour and seasonings in a paper or plastic bag. Shake gently to combine ingredients. Mix egg and milk in a bowl. Set a clean plate or platter on the counter to hold the breaded chicken in one layer.

Place one chicken piece at a time in the bag, shake gently to thoroughly coat, then dip in egg mixture, then return the piece to the bag and gently shake again. Set chicken on the plate. Repeat the process until all pieces are coated. Set the uncovered plate in the fridge for at least 30 minutes.

Heat the shortening in a large frying pan over medium-high heat. Test to be sure shortening is hot enough by adding a small piece of bread. It should sizzle and toast quickly.

Carefully add the chicken pieces. Maintain the temperature, but adjust it so chicken doesn’t burn and grease doesn’t splatter everywhere.

Turning frequently, brown the chicken on all sides. Cover and cook 20-25 minutes or until juices run clear when pierced with a sharp knife.

Lay pieces on a plate lined with paper towels to absorb any oil. Transfer them to a clean platter and serve.

Mashed Potatoes

• 1 small russet potato per person
• Chicken stock
• Butter
• Sour cream
• Milk
• Pepper
• Parsley, snipped or chopped for garnish

Pour one inch chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by one inch. Put a lid on the pan and bring to a boil over medium heat. Lower temperature to a strong simmer. Cook approximately 20 – 25 minutes. They are done when a fork inserts easily into a potato.

Drain potatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in the milk. Mash and continue to add milk until you achieve the consistency you prefer.

Fresh Green Beans

• 1 lb. fresh green beans, trimmed but left whole
• Water
• 3 tbsp. butter
• Freshly ground black pepper to taste

Bring large pot of water to a hard boil. A high heat setting is best.

Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender. If you plan to reheat the beans, boil for less time as the reheating will cook them further.

Drain beans in a colander. Add butter to the hot pot and swirl to melt. Return beans to the pot. Toss with butter and coat well. Season with pepper and stir again.

The beans may be made earlier and reheated on low heat. Be careful not to scorch them or burn the butter.