Email to Jean Mizell      

Fried Chicken

Source of Recipe


Grannie Hattie Johnson



List of Ingredients



• Fryer cut up chicken pieces
  
• Salt
  
• Pepper
  
• Crisco oil
  
• Self riseing flour
  
• Deep fryer
  






Instructions



1. Wash chicken pieces and drain well. In a large pan, salt and pepper chicken pieces well. In a large, doubled paper grocery bag, add about 3 cups of flour or more if you have a lot of chicken. Place chicken in bag with flour, and hold bag shut while shakeing chicken well. When chicken is well floured, remove chicken from bag and place on large cookie sheet or waxed paper. Repeat with remaining chicken until all chicken is seasoned and well floured. Let sit for about 2 hours. If needed, sprinkle more flour on chicken before frying in deep fryer.
   
   
2. Turn deep fryer on high and add crisco oil to about half full. When oil is very hot, add chicken pieces and cook until golden brown. Move chicken around so all sides will brown good. When done, stick fork in thickest pice and if no blood runs out it should be done. Drain chicken on paper towels in platter or pan. If needed add more oil to deep fryer and wait until oil is very hot again before adding more chicken. That's what makes it crisp and brown and not greasy.