Reviews for Crofton Chefs Collection Copper Nonstick 10 Fry Pan or 2-quart Saucepan

Nutrition Facts (per serving)
1150	Calories
65g	Fatty
35g	Carbs
99g	Poly peptide

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Nutrition Facts
Servings: 8
Amount per serving
Calories	1150
% Daily Value*
Total Fat 65g	84%
Saturated Fat 16g	82%
Cholesterol 302mg	101%
Sodium 1125mg	49%
Total Carbohydrate 35g	thirteen%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 99g
Vitamin C 1mg	6%
Calcium 136mg	10%
Iron 6mg	35%
Potassium 937mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. two,000 calories a day is used for full general diet advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Nothing says Southern Sunday dinner, later a glorious church sermon, like a platter of crispy golden fried chicken. And nobody loved fried chicken more than Rev. Dr. Martin Luther King Jr. It epitomized his beloved for the food and traditions of his heritage…elementary good eating was how he saw information technology.

In my near recent cookbook, Meals Music and Muses, this dish takes centre phase as a treasured delicacy… An African Americans' eatable legacy to be enjoyed anytime the spirit hits y'all.

" The nostalgia that comes from enjoying a fried craven dinner after church will always bring a smile to my confront and stomach. This recipe is worth highlighting, not merely because of its historical value just also considering fried craven is comfort food. You can experience the love with each seize with teeth and dab of hot sauce." – Kiana Rollins

• 2 (3-pound) whole chickens, cut into viii pieces each

For Marinade

• 2 cups buttermilk

• 1 tablespoon garlic pulverization, more than to gustation

• 1 tablespoon onion powder, more to taste

• two teaspoons cayenne pepper, more or less to taste

• 1 teaspoon sugariness paprika, more to sense of taste

• 1 1/ii teaspoons kosher common salt

• Freshly ground black pepper, to taste

For Frying

• Peanut, canola, or vegetable oil

• 2 1/ii cups all-purpose flour, more than as needed

• 1 teaspoon kosher table salt, more as needed

• ane teaspoon freshly footing black pepper

Marinate the craven:

1. Gather the ingredients. Rinse the chicken pieces under cool water and pat dry out.

   The Spruce Eats / Diana Chistruga

2. In a large bowl, whisk together the buttermilk, garlic powder, onion powder, cayenne, paprika, salt, and a few grinds of pepper. Add the chicken and toss until coated.

   The Bandbox Eats / Diana Chistruga

3. Refrigerate, covered, for at to the lowest degree ii hours, preferably overnight.

   The Spruce Eats / Diana Chistruga

Fry the chicken:

1. Remove the chicken from the marinade, shaking off any excess. Identify on a platter or plate (discard the marinade). Allow the chicken come to room temperature. Meanwhile, assemble the remaining ingredients.

   The Spruce Eats / Diana Chistruga

2. Fill a large cast-iron skillet halfway with oil. Heat over medium-high heat until the oil reaches 350 F.

   The Spruce Eats / Diana Chistruga

3. Add together the flour, salt, and pepper to a broad rimmed plate and. Stir to combine.

   The Spruce Eats / Diana Chistruga

4. Dredge the chicken pieces in the seasoned flour, shaking off any excess and transfer to another plate or platter.

   The Bandbox Eats / Diana Chistruga

5. In one case the oil has reached the correct temperature, working in batches to avoid crowding the skillet, add the chicken and fry, undisturbed, until golden brown, viii to ten minutes (smaller pieces may demand less time).

   The Spruce Eats / Diana Chistruga

6. Turn the pieces and fry, undisturbed, until golden brown and an instant-read thermometer registers 165 F, v to six minutes more (larger pieces may demand more time). Adjust the heat to maintain the oil temperature, if necessary.

   The Bandbox Eats / Diana Chistruga

7. Drain on a crumpled brown paper bags, paper towels, or a rack set over a rimmed baking sheet. Sprinkle lightly with salt as chicken drains. Serve immediately.

   The Spruce Eats / Diana Chistruga

Fried Craven Origins

A combination of West African batter frying in palm oil and Scottish flour frying in animal fat is how we arrived at the recipe for fried craven that is prevalent today. Fried Craven was a Southern dish that traveled from the African American communities to main street White America.

Some say that the negative stereotypes about black people and fried craven can exist traced to D. W. Griffith's 1915 film Nascence of a Nation. Many of these images were a direct parallel to Jim Crow images and ignorant impressions that belittled us and compromised our dignity. Fifty-fifty though we loved fried craven and all the peachy dishes that went with it, at that place was the impression that by eating it, you were supporting the less-than-favorable concept White America had created for you. Shame is the gift that keeps on giving, from slavery to racism and discrimination.

Just when yous stride away from the stereotypes, at that place'southward a lot to love in the memories of fried chicken. In the days when blacks couldn't eat at every eatery, black folks who traveled packed themselves a "shoebox lunch." I dare say in that location isn't a Southerner live born before 1960 who didn't know someone who always made one. I dear my version, served loftier or low: on silver platters or a picnic blanket, this is a dish that'due south leap to satisfy.

Excerpted MEALS, MUSIC, AND MUSES: Recipes From My African American Kitchen by Alexander Smalls with Veronica Chambers. Copyright © 2020 by Alexander Smalls. Reprinted with permission from Flatiron Books. All rights reserved.

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Source: https://www.thespruceeats.com/classic-panfried-southern-chicken-5095624

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