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SOUTHERN CRISP FRIED CHICKEN

Category:    Chicken
Yield: 6 servings
 
      3 lb Frying chicken,cut                  1 c  All-purpose flour
           -into serving pieces                1 ts Salt
    3/4 c  All-purpose flour                   1 ts Paprika
      1 ts Salt                                1 ts Black pepper
    1/4 ts Pepper                            1/2 ts Garlic powder
    1/3 c  Crisco                            1/4 ts Poultry seasoning
           Spicy variation:                    3 lb Frying chicken,cut
      1    Egg,lightly beaten                       -into serving pieces
    1/2 c  Milk                                     Crisco shortening for frying
 
  Rinse chicken pieces under cold running water and pat dry with paper
  towels. Combine the flour, salt and pepper in a paper or heavy plastic bag.
  Add a few pieces of chicken at a time and shake to coat. Place Crisco in a
  heavy deep-sided skillet and heat to 360 degrees (medium high on an
  electric stove). Fry the chicken, uncovered, for a total of 30 minutes for
  white meat and 40 minutes for dark meat, turning with tongs 4 to 5 times
  during frying for even browning. Remove from the pan, drain on paper
  towels. Serve immediately.
  
  Spicy Variation:
  
  Combine milk and egg in shallow bowl. Set aside. Combine flour, salt,
  paprika, pepper, garlic powder and poultry seasoning in paper or heavy
  plastic bag. Shake a few pieces of chicken at a time in bag of seasoned
  flour. Roll pieces in egg mixture. Shake again in flour. Allow to sit 10
  minutes so flour adheres to chicken. Melt Crisco to depth of 1/2 to 1" in
  heavy deep-sided skillet. Heat to 365 degrees. Add chicken. Brown on all
  sides. Reduce heat to 275 degrees. Cook until chicken is tender, about 30
  minutes for white meat and 40 minutes for dark meat. Turn several times
  during cooking. Drain on paper towels. Serve immediately.
 

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