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Maggie Shipley Clark's Fried Chicken Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 lb fryer chicken
flour
Crisco shorting
salt
pepper
Directions:
Directions:
The night before salt and pepper then chill a 2 pound cut-up fryer.
To fry,
roll chicken well on all sides in flour,
Arrange in a large skillet in 1/4 to 1/2 inch hot fat.(Crisco shortening)
Do not crowd.
Cover; fry briskly until crust forms on bottom side.
Lower heat, fry slowly until crust is rich brown.
Turn and increase heat; fry uncovered until crust is rich brown and done.
Drain cooked pieces on paper and keep warm.
Serve as is or with hot barbecue sauce or gravy.
Personal Notes:
Personal Notes:
MAGGIE SHIPLEY CLARK'S FRIED CHICKEN--Mrs. Edgar Clark: Mrs. Maggie Shipley Clark and her husband lived in a house that still stands on the left alongside U. S. 36 as you drive south up Indian Ridge toward Johnson City. She was the aunt of Dinah Shipley Lloyd.

 

 

 

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