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This is fried chicken the way Grandmother made it.  And remember – taste happened in Grandmother’s recipes.  Todays’ processed food and processed food recipes have to use lots of salt and sugar to make their food taste.  Grandmother used very little sugar in anything and even less salt and the sugar she used was not the over-processed, over-refined sugar which delivers nothing but a sweet taste that gets old and ugly when you begin to wake up your taste buds with real food.

1. Pour enough organic milk in a bowl to cover the chicken you are going to fry.
2. Add organic apple cider vinegar.  Use your judgment for how much – you really do have taste and really do need to stop slavishly following recipes without using your judgment on the ingredients, etc.  Each recipe you use should become your own.
3. Let the milk and vinegar sit for several minutes while it bubbles and becomes like buttermilk.
4. Instead of the organic apple cider vinegar – or if you want a change, squeeze a couple lemons into the milk and let sit until you get buttermilk.
5. Put organic chicken pieces into the milk and let sit for a couple hours or preferably overnight.
6. When you are ready to fry the chicken – the oil you use is crucial because it adds to the taste and health benefits of this dish. We use a couple.  Half organic butter and half organic coconut oil in a skillet to about 1/3 the way to the top of the skillet.  Or, if you want a change and a very different taste try organic peanut oil.
7. NO! Don’t use olive oil.  That is used beautifully in a salad or some other dish which you do not cook.  You don’t want rancid oil as the basic taste of what you are cooking.  It becomes a taste you recognize and like if you use if often, but it is not a good one.
8. After heating the oil, rinse the milk mixture off the chicken under cool running water
9. Put the chicken in organic flour and coat the chicken.  Let sit a few minutes for the flour to sort of harden before putting chicken in the skillet.
10. Sprinkle himalayan salt, cayenne pepper, thyme over the chicken before putting the chicken in the skillet.  And of course, those are all organically grown spices.  If you are Italian or have those taste buds, you can add organic oregano to the spices you use on this chicken.  We think the combination of these four spices gives the ultimate taste, but it is your judgment call.
11. Cook, turning when the skin turns the color brown you best like in chicken.
12. There are two ways to finish this chicken.  You can continue frying the chicken in the iron skillet until it is done or when the chicken has browned you can put it on a baking pan in the oven at 350 degrees and bake until done.
13. Enjoy a powerfully great fried chicken.
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Tags: Bettina Cookbook, Bettina Homes, Bettina Network Hedge School, Bettina Network's Lifestyle Community, Recipe

This entry was posted on Friday, August 28th, 2015 at 11:51 am and is filed under Bettina Homes, Bettina Network Hedge Schools, Bettina Network's Lifestyle Community, Bettina's Cookbook, Health, Historical Homes, Housekeeping. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.