Pully Bone Memories and Mama's Fried Chicken

Growing up in northwest Louisiana in the fifties, money was scarce but chickens were cheap. One of the meals my mom prepared at least once a week was southern fried chicken served with fresh-cut fried potatoes. Although I never thought about it at the time, the meal now ranks as my favorite southern comfort food.

My brother Jack and I both liked the wishbone, the piece of the chicken we called the “pulley bone.” He was older and usually ended up with it. Whichever one of us got it we would have a contest, each grabbing an end of the vee-shaped bone and pulling. The one of us ending with the biggest piece of the pulley bone could then make a secret wish guaranteed to come true.

The recipe is simple, with only a few basic ingredients, and the preparation straight forward. Still, no one could fry chicken like my northwest Louisiana mama. If I had a pulley bone wish today, it would be for a bite of her fried chicken and potatoes.

Ingredients:

1 chicken, e.g. wings, thighs, etc.
1 teaspoon salt
¼ teaspoon pepper
½ cup flour
2 tablespoons vegetable oil, divided
1 ¼ cups milk
Preparation:
Combine chicken, salt, pepper, and the flour on large plate; toss lightly to coat. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken and cook until golden on all sides, 5 to 8 minutes. Remove chicken, pouring off excess oil.

Return the skillet to the heat and add milk, scraping pan to loosen any brown bits. Add chicken, skin side up. Reduce heat to medium-low, cover, and simmer until chicken is tender and juices run clear, about 15 to 20 minutes.

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