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Buff's Fried Chicken Recipe

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This recipe for Buff's Fried Chicken, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Dixon
Added: Monday, May 28, 2007

Category:
Category:

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

Directions:
Directions:
Always season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. And always use small chickens.

Heat shortening in a cast iron skillet to 350.

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.)

Personal Notes:
Personal Notes:
Try this recipe cold. Make and put in baggies in the refrigerator for 1 day. Beth's favorite... cold fried chicken.

 

 

 

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