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Crispy Fried Chicken

Source of Recipe


Texas Cooking






List of Ingredients



• 3 lbs. frying chicken pieces
  
• 2 to 2-1/2 cups Crisco
  
• 1 tsp salt, or to taste
  
• 1/8 tsp freshly ground black pepper, or to taste
  
• 1 tsp cayenne pepper, optional
  
• 2 cups all-purpose flour
  
• 1 egg, lightly beaten
  
• 1/2 cup milk
  






Instructions



1. Combine the flour, salt, pepper and cayenne pepper. Set aside. Combine the egg and milk in a separate dish; set aside.
   
   
2. Rinse the chicken pieces and drain. Working with 1 or 2 pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, and dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated.
   
   
3. Meanwhile, melt the shortening in a heavy skillet over high heat.
   
   
4. When the melted shortening reaches a temperature of 360 degrees (F) on a frying thermometer (or test 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 heat to medium-high and fry chicken until skin-side is golden brown, then turn and brown the other side.
   
   
5. 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.
   
   Great served with cream gravy, mashed potatoes and hot biscuits. Or, for picnic fare, serve cold with potato salad.