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According to a new cookbook with a mighty down-home title, this is the way chicken is done in the southern Appalachian region of northern Alabama. Author Joan E. Aller calls it "sinful."

We also gave it a fry using boneless, skinless chicken breast halves as well; not all of the coating stays on, but you get some of the same flavor. See the VARIATION in the online recipe.

Serve with coleslaw and steamed ears of corn. Adapted from Aller's "Cider Beans, Wild Greens, and Dandelion Jelly" (Andrews McMeel, 2010).

Here's a shopping list of items we think you may need for this recipe; to view the entire recipe, just click on the recipe title.

Southern Butter-Crusted Chicken
4 to 6 servings

3 pounds (1 large can) vegetable shortening

6 tablespoons (3/4 stick) unsalted butter

1/2 teaspoon sweet paprika

Scant 2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks (about 4 of each

Questions?

-- Bonnie S. Benwick

By The Food Section  |  June 15, 2010; 2:00 PM ET
Categories:  Recipes , Shopping  | Tags: Bonnie S. Benwick, Dinner in Minutes, recipes, shopping  
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