caswell

The people in Lumberton NC would love to have a Holly Farms Fried Chicken back in our city again. It was the best.

Holly Farms Style Fried Chicken
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tbs. Cajun Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour (or sifted flour or jiffy mix )
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil or peanut oil
1 frying chicken, cut in pieces
Safety Warning::::::::::::::::::::
A special pressure fryer is the only type of pressure
cooker that you can fry in safely.
Read your manufacturer's instructions
before frying in a pressure cooker.
If you don't have your instruction
manual, then prepare this chicken in a deep fryer instead.
Pour the oil into the pressure fryer or
deep pan suitable for frying, and
then heat over medium heat to about 360 degrees.
In a small bowl beat the egg, milk,
and soy sauce, then stir in 1/2 tsp.
chicken bouillon (save the other 1/2).
Put the garlic cloves through
a garlic press and add into the egg mixture.
Add half of the parsley and 1 tbsp. Wondra flour. Stir well.
In a separate bowl, combine the 1 cup flour
and the bread crumbs,and the remaining ingredients.
Mix well with a fork.
Put about 1/2 cup additional flour in a separate small bowl.
Use this to dip each chicken piece,
prior to dipping in the milk and seasonings.
Roll each piece of chicken around until well covered,
first in plain flour, then in milk mixture,
then in flour/bread crumbs mixture.
Gently lower the chicken pieces into the hot oil and allow to become a
golden color (add the bigger pieces first).
Pressure Fryer:
If you are using a pressure frye place the lid on and lock it when the
chicken is a very light golden color,
usually about 3 minutes. Begin
timing when the lid is locked and the gauge
indicates a pressure of 5-6 pounds.
Bring temperature up immediately and watch carefully (don't walk
away!).
Remove from heat after about 7 minutes and
reduce pressure following manufacturer's directions.
Remove the chicken pieces and place on layers
of paper towels. Return the pan to the stove
and bring temperature back up
and continue until all chicken pieces are fried.
If your chicken was too
brown, cook the next batch for a minute or so less,
and vice versa if you chicken wasn't browned enough.
Do not overload the cooker with too many
pieces, as it brings the temperature down too
quickly and will cause the
pieces to absorb more of the cooking oil than it otherwise would.
Regular Deep Frying:
Fry the chicken at 360-375 degrees,
placing the larger pieces in when the
temperature is slightly lower (temperature
will drop when pieces are
added). Put the smaller pieces in when the temperature is higher,
and they will be cooked more quickly. Remove when
chicken is golden brown and drain on wire rack.
Use the chrunchies from cooking for making gravy

How I miss the best fried chicken ever. Many years ago we use to eat at the Holly Farms Restaurant at Elkin location as well as the one near 268 in Wilkesboro. Surely some of you have the chicken recipe as well as their tater wedges.