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Grandmother Paul's Fried Chickeb Recipe

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This recipe for Grandmother Paul's Fried Chickeb, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Dean
Added: Thursday, October 12, 2006


1 2 1/2 small chicken, cut into pieces
crisco shortening for frying
salt and pepper
3 eggs
1/3 cup water
2 cups self-rising flour
1 tsp black pepper

Beat eggs with water in a small bowl. In shallow bowl, season flour with pepper. Dip chicken pieces in mixture and then coat well in flout mixture.

If time allows, return chicken to refrigerator and let it sit for 2 -3 hours.

Heat shortening in cast iron skillet to 350

Carefull add chicken to hot shortening, in batches if necessary, place lid on top of skillet, and fry until brown and crisp.

Remember that dark meat required longer cooking time (about 13 ro 14 minutes, compared to 8 to 10 minutes for white meat.)




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