What an interesting way to cook fried chicken!
The vinegar mix has a ton of flavor. The vinegar helps soften the chicken, the seasonings add flavor.
Cooking the chicken for the thirty minutes in the vinegar mixture ensures that you do not have to fry the chicken quite so long.
The chicken does fry nicely. It gets a lovely golden color, but the chicken stays moist.
One change I made was to season the chicken with salt and pepper when it was draining the first time - before frying. The recipe calls for the seasoning to be done after frying.
I served the chicken with the mustard Cole Slaw and the American Fried Potatoes. I also served it warm.
FRIED VINEGAR CHICKEN
1 Fryer Chicken, Cut Into Parts
1 Cup White Vinegar
1 Cup Chicken Broth
1 Teaspoon Garlic Powder or Salt
1 Teaspoon Black Peppercorns
1/4 Teaspoon Tarragon
1 Bay Leaf
1/2 Cup Shortening
1 Teaspoon Salt
1/8 Teaspoon Pepper
In a large saucepan, combine vinegar, broth, garlic salt, peppercorns, tarragon and bay leaf. Add chicken parts, placing dark meat on the bottom and white meat on the top. Simmer for 30 minutes. Remove chicken to a rack to drain. In a large skillet, heat shortening over high heat. Add simmered chicken, browning well on all sides. When thoroughly browned, remove chicken to a rack and sprinkle with salt and pepper. Can be served cold or hot.
Comments