Grandmother Paul's Fried Chicken

My grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least two[ to three hours. And always use small chickens.]

Total Time:
2 hr 24 min
Prep:
10 min
Inactive:
2 hr
Cook:
14 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Salt and pepper, for seasoning chicken
  • Crisco shortening, for frying
  • 3 eggs
  • 1/3 cup water
  • 2 cups self-rising flour
  • 1 teaspoon black pepper
  • 1 (2 1/2 pound) chicken, cut into pieces
Directions

Heat shortening in a cast iron skillet to 350 degrees F.

Beat eggs with water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to hot shortening, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)


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Pairs Well With
Chardonnay

Rich, buttery white wine

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    This recipe is featured in:

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