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Crispy Fried Chicken
3
2
1
1
1
2
1
1
Pounds Frying chicken pieces
to 2−1/2 Cup Crisco (or other vegetable shortening)
Teaspoon Salt (or to taste)
/8 Teaspoon Freshly ground black pepper (or to taste)
Teaspoon Cayenne pepper (optional)
Cup All−purpose flour
Egg, lightly beaten
/2 Cup Milk
Combine the flour, salt, pepper and cayenne pepper. Set aside. Combine the
egg and milk in a separate dish. Set aside.
In a heavy skillet, melt shortening to a depth of 1 inch over high heat.
While the shortening is heating, rinse the chicken pieces and drain. Working
with one or two pieces at a time, flour the chicken, shaking to remove
excess, then coat with the milk/egg mixture, then dredge again in the flour
mixture, coating well. Place pieces in a single layer on a piece of waxed
paper until all are coated.
When the melted shortening reaches a temperature of 360 F on a frying
thermometer (or test it with a small piece of chicken −− it should sizzle
madly), carefully add the chicken pieces, skin side down, starting with the
dark meat in the center of the skillet. Reduce the heat to medium−high, and
fry chicken until skin side is golden brown, then turn and brown the other
side.
Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove
the cover. Cook, uncovered, for 5 minutes.
Remove chicken pieces, and drain on paper towels. Serve hot, or refrigerate
and take with you on a picnic.
Crispy Fried Chicken
34
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