Fried Chicken

This is a family favorite.  If you were traveling to my grandmother’s for a visit, this was the dish my grandmother made to welcome you.  Battles were fought over who got the first piece, and if you ask anyone in the family what their favorite dish is…it would be Mom-mom’s Fried Chicken.

1-2 chickens (cut into breast, back, thigh, wing & leg)
3 cups Flour
1 cup yellow corn  meal
1/2-1 stick of margarine (Blue Bonnet Light)
salt & Pepper to taste

Soak chicken in a salt water bath for at least 1 hour, then rinse and set aside on paper towels. (If you are on a low salt diet – soak chicken for an additional hour in plain water)

Preheat oven to 350 F

Cut up margarine into pats of butter (about 1/2 Tbsp) and spread evenly between 2 edged cookie pans or shallow baking pans.  Place in oven to melt margarine then take out and make sure it has evenly coated the bottom.  Set aside.

Take two 1 gallon plastic bags and place one inside the other.  Then place the flour, corn meal, salt and pepper inside the inside bag.  Mix thoroughly.

Take the chicken 2-3 pieces at a time and put them in the flour mixture to coat.  Shake off excess then place on the buttered pans skin side down.  Repeat until all pieces are coated and in the pans.  (If necessary make more of the flour mixture in the 3 to 1 ratio)

Bake at 350 F for 30 minutes.  Take pans out of oven and flip all pieces so they are skin side up.  Put pans back in oven and bake an additional 30 minutes or until skins are golden brown in the center and juices run clear.

All nutritional information is an estimate

Nutrition Facts
Amount per serving
Calories:	240.5 kcal
Water	10.28 g
Carbohydrate* (42%)	24.59 g
Protein (7%)	4.46 g
Total Fat (51%)	13.72 g
Monounsaturated	7.5 g
Polyunsaturated	1.91 g
Saturated	3.54 g
Cholesterol	5.83 mg
Dietary Fibre	1.27 g
Alcohol (0%)	0 g
Vitamins
Vitamin A	637.01 IU
Thiamin	0.25 mg
Riboflavin	0.17 mg
Niacin	2.18 mg
Pantothenic acid	0.22 mg
Vitamin B6	0.04 mg
Folate	63.85 mcg
Vitamin B12	0.05 mcg
Vitamin C	0.18 mg
Vitamin E	0.69 mg ATE
Minerals
Calcium	14.15 mg
Iron	1.52 mg
Magnesium	10.56 mg
Phosphorus	48.03 mg
Potassium	62.83 mg
Sodium	128.51 mg
Zinc	0.31 mg
Copper	0.04 mg

*	Note: USDA factors are used in calculating certain foods and do not necessarily follow the “4-4-9″ method. Percentages may not always add up to 100.
	Data source: USDA Nutrient Database, R17