Mrs Hoviss Fried Chicken Recipes

FRIED CHICKEN

Steps:

• Sprinkle the fryer with salt and pepper. Pour the milk and water over the fryer and marinate for about 10 minutes. Dip in a bowl of all-purpose flour. Shake off the excess flour. Heat oil to 300° and deep-fry (or heat oil to medium and panfry) the chicken. Make sure the chicken is covered with oil at all times. Fry until golden brown.

MRS. HOVIS'S FRIED CHICKEN

Steps:

• Carefully cut each chicken into 8 pieces: 2 legs, 2 thighs, 2 breast pieces, 2 wings (with wing tips removed, if desired). Use the carcasses for soups and stock.
• Combine the salt, black pepper, poultry seasoning, paprika and cayenne, and blend well. Coat chicken pieces with this mixture.
• Coat the pieces with flour. The Southern technique calls for putting the flour in a large, heavy brown paper bag, adding the chicken pieces a few at a time and tossing. Remove and shake off excess flour.
• Heat half the white shortening, half the lard and half the bacon fat in each of two large skillets, preferably black iron. Heat the fat until it is lightly smoking.
• Put the chicken pieces in, skin side up, and cook until crisp and golden brown on one side, about 12 to 14 minutes. Turn the pieces and continue cooking 12 to 14 minutes on the second side, taking care not to burn the pieces.

MRS. POTTER'S CHICKEN

Steps:

• Heat oven to 425°F Spray a large rimmed baking sheet with cooking spray; set aside.
• Combine crushed crackers, Parmesan, and pepper in a shallow dish; set aside.
• Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4" thick.
• Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the baking sheet. Bake 12 minutes or until golden and cooked through.

MISS GILLIAN'S CRISPY FRIED CHICKEN THIGHS

Steps:

• Place chicken thighs and drumsticks in a large bowl or plastic container, along with buttermilk, hot sauce, and garlic cloves. Stir and coat the chicken, cover, and soak for 8 hours, or overnight, in the refrigerator.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Combine flour, salt, pepper, and poultry seasoning on a dinner plate. Dredge chicken in the flour mixture.
• Heat 2 inches oil in a large frying pan to 370 degrees F (188 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
• Place 4 or 5 pieces chicken at a time into the hot oil; about half of each piece should be submerged in oil. Cook, being careful not to poke or touch the pieces more than is necessary, as this cracks the coating and leads to greasy chicken, until golden and no longer pink in the centers, about 4 minutes per side. Place on paper towels to drain. Repeat with remaining chicken, adding more oil as necessary. Transfer chicken pieces to a large roasting pan.
• Roast chicken in the preheated oven until crispy, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

KNOTT'S BERRY FARM FRIED CHICKEN

Steps:

• Soak chicken for at least 1 hour and pat dry.
• Coat each piece of chicken with flour and shake off any excess flour.
• Bring oil up to temp in an iron skillet or large frying pan and carefully drop in chicken pieces.
• Cover and fry for 45 minutes or until golden brown and juices run clear.
• Remove chicken when done and drain on paper towels.

MRS. HOVIS'S HOT UPSIDE-DOWN APPLE PIE

Steps:

• Put the flour in a mixing bowl and add the butter pieces. Work the flour and butter together with the fingers or a pastry blender until well blended.
• Gradually sprinkle the mixture with ice water, using only enough so that the dough holds together and can be formed into a ball. Shape the dough into a ball and flatten slightly. Wrap closely in plastic wrap and refrigerate until ready to use.
• Pour the melted butter into a dish about 1 1/2 to 2 inches deep and 12 inches in diameter (the dish might also be rectangular).
• Sprinkle evenly with the brown sugar, grated lemon rind and arrowroot.
• Peel the apples and cut away any blemishes. Quarter the apples and cut away the cores. Cut the quarters lengthwise in half. Arrange the apple pieces in neat concentric circles over the brown sugar mixture.
• Sprinkle the bourbon over the apples.
• Roll out the dough on a lightly floured surface into a circle about 13 inches in diameter. Carefully place the dough on top of the apples and gently fold over the overhanging edges toward the center, pressing down lightly all around the outer rim of dough so that the apples are totally covered with dough.
• Cover closely with plastic wrap and refrigerate until ready to bake.
• When ready to bake preheat the oven to 400 degrees.
• Place the pie in the oven and bake one hour. Remove to a rack and let cool briefly.
• Run a knife around the inside rim of the pie. Place a large dish over the pie. Quickly invert the pie onto the plate. Serve hot or at room temperature.