This is the most delicious chicken you will ever eat. It’s what my grandmother, Mary Logue, made in her kitchen in Bartlesville, Okla., while I and my cousins ran wild in the yard. We now call it Frye Fried Chicken because, well, my side of the family just appropriated it. Yes, we cook it with BACON GREASE.
You can skip the part where you have to go out to the back yard and get a chicken from the pen, wring its neck, gut it, steam it over a kettle and pull out its feathers. But it would be nice if you bought a whole, cleaned chicken from your local farmer.
1 whole chicken (with skin & gizzard)
lemon cut in half
a skillet full of bacon grease (drippings)
2 cups of white flour in a stout paper bag
salt and pepper
Cut up the chicken into individual pieces. Rub them each with lemon. Salt and pepper them (lots). Put the skillet with the bacon grease on the stove over high heat. Put the chicken pieces in the bag with the flour and shake. Test the grease by flicking a little flour into it; if it sizzles and rises, it’s hot enough. Remove the pieces individually and give a little shake to take of the excess flour; put them in the skillet. Turn heat down to medium high. Cook chicken till golden brown, turning once. You can salt and pepper them again while they are in the pan if you want. When done, remove to drain on paper towels. Serve hot. Nice with some jalapenos on the side. This recipe serves 4 people who are afraid to eat fried chicken. If you are serving to the Frye family, it serves 1.
Tips: If you don’t have enough bacon grease, you can augment it with some canola oil. But really, don’t skip the bacon grease. You can leave out the salt, but … if you have to leave out the salt, maybe you’re too old to eat this chicken. White meat cooks faster than dark, so you can put it in the skillet a bit later. Don’t try to do this with skinless, boneless chicken, dummy.
While you are cooking, listen to this: