Saturday, June 21, 2008

Southern Fried Chicken

If time permits: For better tasting chicken, if you season it with just a little salt, pepper, garlic powder and lawry's season salt and then place in refrigerator to sit atleast 2-3 hours before preparing for frying it will be all that much better tasting.

3 eggs
1/3 cup water
2 cups self-rising flour
1 tsp pepper
One 1- to 2 1/2- lb. chicken, cut into pieces
Crisco shortening for frying

Beat eggs with water. To just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg; coat well in flour mixture. Fry in moderately hot shortening (350 degrees) until brown and crisp. Remember that dark meat requires longer cooking time (about 13 - 14 minutes, compared to 8 - 10 minutes for white meat).

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