This fried chicken recipe works quite a bit differently
than any I have ever come across. Called Nuna Chicken by our family
(after my grandma--"Nuna" meaning Grandma), it's a rather
time-consuming recipe! And it IS work. But the results are well worth
it, as long as you use only REAL butter. Margarine is just plain bad
for this recipe.
works in 2 stages, and the total preparation time is 2 1/2-3 hours.
We use it on special occasions.
chicken is boiled, and then fried
breasts, boned and skinned--a little less than 1and a 1/2 per person
and lots of it! About a stick and a half for 4 servings!
the chicken is about the worst part of the job. Buy it already skinned
if you can, it's well worth the investment. What makes the skinning
so hard is that it needs to be done while the chicken is RAW, or there
will be an overwhelming amount of grease taste once the final stage
is done. Stage 1 should be as grease-free as possible. You'll more than
make up for it in stage 2.
Use a big enough
pot so you don't have to babysit it to keep it from boiling dry. Fill
with water. Add the chopped onion. If you are making 2 servings, the
pot will probably be smaller--so use 1/2 an onion in that case. You
don't have to pay too much attention to how you chop it--this part is
discarded after cooking. Put in LOTS of salt and pepper, since most
of it will just dilute in all that water (but don't coat the water with
it, either). The more water, the more s & p you need.
Put in the chicken
and boil it for 2 hours. Start timing once it starts boiling. Do cover
NOW FOR THE
GOOD PART--Stage 2:
out the chicken. A slotted spoon works well. Let it cool off until you
can handle it comfortably.
your preferance, leave the chicken pieces whole or break them up into
smaller pieces. This is purely a matter of individual taste: Preferences
were about evenly split in my family. Big pieces will give hardly any
crust taste, while little pieces have a lot of yummy crust flavor.
Break at least
2 eggs into a bowl. 2 servings takes a bit less than 3, but more than
Dip the chicken
pieces into the eggs. It's easier to do with little pieces. If you use
big pieces, make sure your bowl's big enough to accomodate the chicken.
Roll in cracker
Turn your frying
pan up really hot or the chicken won't get crispy. It should be SMOKIN'!
Open a window...this one kicks out a lot of smoke. About 425°
should do 'er...and yes, it
will end up soggy & yucky if the pan's too cool!!!
Let it get blasting
hot and then drop in about 1/2 stick of butter. Move the piece around
so the bottom of the pan is WELL coated (okay, swimming in it.).
Put in the cracker-coated
chicken. There won't be time for timing it! It'll drink up that butter
and brown up REAL fast!!!
After a few
seconds--about 10 if you've got it the right temperature--turn over.
When the other side's done, grab it out with a fork (or two forks, depending
on size of chicken) and put on a paper towel.
You'll see that
most of the butter is gone from the bottom of the pan...make sure to
get it swimming in more butter before you put in the next batch!
If only a micro-part
of the chicken seems to cook, and the rest of the crumbs are staying
white, it's a clear sign that not enough butter is in that pan.
Load it up!
When done, eat
up and enjoy! If you have more than 2 servings to do, you may want to
keep the first batches hot by putting them in a warm oven.
By the way, no, I
don't know how much fat or cholesterol is in it, and I couldn't care
less!! Life's too short for that!!!