| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 1 | Servings | |
INGREDIENTS
| 2 | qt | Vegetable shortening |
| 3 | Frying chicken (2 1/2 lb | |
| Ea) | ||
| 2 | c | Flour |
| 2 | tb | White cornmeal |
| 2 | tb | Salt |
| 2 | ts | Fresh ground white pepper |
INSTRUCTIONS
In a large, well-seasoned cast-iron skillet, heat shortening to 375 . Wash chickens and dry well, using a kitchen towel. Cut each into 8 serving pieces. In a large mixing bowl, combine flour with cornmeal, salt, and pepper; dredge chicken and set on paper towels. Fry chicken in hot oil, turning to brown evenly on all sides. (This will take from 10-12 minutes; white meat will cook faster than dark meat.) As each pieces becomes golden brown and tender, transfer to paper towels to drain. Keep chicken hot until serving in a preheated 350 oven; set well drained pieces on an ovenproof serving platter on middle shelf of oven with the door slight ajar. For cold fried chicken allow to cool, then wrap tightly and refrigerate overnight. Serve with mashed potatoes, brown gravy and corn on the cob. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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