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PUREFOY FRIED CHICKEN Recipe

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This recipe for PUREFOY FRIED CHICKEN is from Never Forgotten Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 to 2 lb. Chicken
Flour
Egg
Salt
Pepper
Shortning
Directions:
Directions:
Pick, wash and cut chicken in pieces the size you wish. Salt and pepper a few minutes before frying in order for the seasoning to go through. Beat an egg and pour overe it. Have your fat hot but no so hot that the chicken will scorch easily. Dredge in flour, piece by piece (do not let it lie in flour as it will make it gummy) and fry nice and brown, turning it twice while it is cooking. Fry chicken in a heavy iron skillet with a tight fitting lid. This holds the steam and cooks it better. Any good grade of vegetable shortning will do. Have fat deep enough to cover about half the chicken when frying.
Personal Notes:
Personal Notes:
Granny Summers would salt & pepper the chicken and leave it in the fridge the night before.

 

 

 

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