An all-time favorite

An all-time favorite and very easy to make.

SOUTHERN FRIED CHICKEN

1. 3lb - 3 1/2 lb fryer chicken
2. 1 cups of flour (to coat)
3. Salt - to taste
4. Pepper - to taste
5. Garlic powder (Granulated only, not powdered - sprinkle liberally)
6. Paprika - sprinkle

7. Crisco @ 2 cups (Not Crisco oil)

METHOD

1. Wash chicken well and dry off. Cut up.

2. Sprinkle seasonings on pieces.

3. Coat with flour.

For tender chicken: Fry immediately.

For crispy chicken: Let sit 1/2 hour in fridge.

TO FRY

Heat large skillet with Crisco about 1 inch deep. Let fat get HOT but not smoking.

(TEST= drop bread cube in hot fat; if it browns
in 30 seconds,its ready.)

1. Add coated chicken quickly. Bunch pieces up, even placing some on top of the bottom pieces at the spaces between (very important).

2. Place top on skillet with a slight opening for steam to escape (very important).

3. Turn heat DOWN to medium high and fry for About 15 minutes and turn over. Fry top sides for another 15 minutes or until golden.

4. Remove pieces quickly and drain.

5. Serve hot.

YUMMY!

After practicing a few times you will know when to turn the chicken over and when it is done by the sound of the fat crackling. The time is approximately 15 min on each side. A good cast iron skillet works best. It retains the heat better, so you may need to lower the heat by one notch on your stove.

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